Add rice to a large, deep bowl. Fill with cold water and rub rice together with hands until water turns milky white. Strain water from rice. Repeat 3 or 4 times until you can see rice through 3 inches of water. Strain rice from water.

Add rice to a small saucepan with 1 1/2 cups water. Cover and bring rice to a boil over high heat; then reduce heat to low and simmer until liquid i absorbed, about 15 minutes. Remove from heat and let stand, covered for 5 minutes.

Meanwhile, in a small bowl whisk together rice vinegar, sugar, and 3/4 tsp. salt, until nearly dissolved. Mixture will continue to dissolve as it stands. Pour the vinegar mixture on top of the rice, until coated all the way through.

Preheat over to 400°F. Gently press rice into the bottom of a 2-qt. baking dish. For shrimp filling, in a medium bowl stir together cream cheese, 1/3 cup mayonnaise, 1 Tbsp. sriracha, green onions, garlic, and honey until smooth. Stir in shrimp. Spread the shrimp mixture over the rice.

For crunchy topping, in a small bowl mix together panko, fried garlic, 2 Tbsp. sesame seeds, 2 Tbsp. sesame oil, and 1/8 tsp. salt. Evenly sprinkle crunchy topping over the shrimp mixture. Bake 18 to 20 minutes or until the topping is golden brown and shrimp is cooked through.

For the spicy mayo, in a small bowl stir together 1/4 cup mayonnaise, 1 Tbsp. sriracha sauce, and 1/4 tsp. sesame oil.

Drizzle the baked sushi bake with spicy mayo. Top with avocado, cucumber, sliced green onion, and additional sesame seeds. Serve warm or at room temperature with cut squares of nori.