Rinse sushi rice under cold water until clear. Combine it with water in a saucepan for cooking.

Bring the rice and water to a boil, then reduce heat, cover, and simmer for 18-20 minutes. Let the rice sit covered for 10 minutes.

In a separate bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice has cooled, gently fold this mixture into it.

Preheat the oven to 375°F. Spray a muffin tin and press wonton wrappers into the cups to form cones. Bake for 8-10 minutes until golden brown and crispy.

In a bowl, combine chopped shrimp, mayonnaise, and sriracha. Mix thoroughly.

Fill each crispy wonton cone with sushi rice, followed by the shrimp mixture, avocado, and cucumber. Garnish with sesame seeds and chopped green onions. Serve with soy sauce!