Cook your sushi rice according to the packaging instructions and set it aside from the heat to let it cool. Keep it covered and let it rest while you work on the rest of the recipe.
In a small saucepan combine 4 tablespoon of rice vinegar with the sugar and salt. Cook it over medium-low heat for about 4-5 minutes, stirring frequently, until the sugar is dissolved. Remove the pan from the heat and set it aside to cool.
Whisk together your tamari and 1 tablespoon rice vinegar in a small bowl until combined, then set the bowl aside.
In a large mixing bowl, gently fold together the ingredients for your shrimp salad.
Gently pour your mixture of vinegar, sugar, and salt over the rice. Give it a gentle toss, but don't over mix it.
Distribute your rice evenly among four large bowls.
Spoon your shrimp salad over the rice, dividing it into even portions.
Drizzle the tamari mixture over the rice and shrimp, then drizzle the spicy mayo.
Garnish the bowls with some sesame seeds and enjoy!