1insheet nori (seaweedfind itgrocery stores near the take to go sushi or Asian sauces aisle)
Wonton or tortilla strips
Sesame seeds to garnish
Bang Bang sauce
2tspsweet chili sauce
1/2tspherbamare or sea salt
1/2cupdry sticky rice
2tbsprice wine vinegar
In a rice cooker or in a small saucepan, cook sticky rice for the time accorded on package directions (usually 15-20 min).
Meanwhile, mix together ingredients for guacamole (or just use mashed avocado) and mix together mango salsa, along with bang bang sauce.
In a 1 or 2 cup measuring cup (I used a 2 cup measuring cup and it was the perfect size for dinner), spoon in mango salsa until a there is a thin layer, then spread half of the avocado mixture overtop. Layer with shrimp, then strips of nori, then sticky rice.
Press down hard, then trace with a knife all the way around the measuring cup to loosen mixture. Dump onto a plate, careful to make sure mixture remains in tact.
Top mango salsa with crumbled wonton or tortilla strips, then drizzle bang bang sauce overtop using a plastic bag with a tiny hole cut out in a corner. Sprinkle with sesame seeds and serve with fresh limes and soy sauce.