Pat the shrimp dry, place on a baking sheet, drizzle with olive oil and sprinkle with old bay seasoning. Toss to coat evenly. Place in a 425 degree oven for 8 minutes.

While the shrimp is cooking, microwave the cauliflower rice according to package directions. Set aside to cool.

Once the shrimp are cooked and cooled, remove and discard the shells. Place the shrimp and cauliflower rice in the fridge for at least an hour.

Mix together the lite mayo and Sriracha. Adjust the amounts according to your spicy preference. Set aside.

To assemble the sushi bowls, divide the cauliflower between 4 bowls or containers. Place shrimp, diced avocado, and cucumber over top of each. (If not serving immediately do not top with avocado, dice the avocado right before serving).

Top each with the Sriracha Mayo, soy sauce, and pickled ginger. Add wasabi and black sesame seeds if desired.