Add the dry sticky rice and water to a rice cooker or pot, and cook until the liquid is absorbed. Once done, mix in salt, rice vinegar, and sugar. Cool for at least an hour before refrigerating or use up to 2 days in advance.

Mix together the ingredients for guacamole and mango salsa along with bang bang sauce.

Use a measuring cup to layer the ingredients, starting with mango salsa, then avocado mixture, shrimp, nori strips, and sticky rice. Press down firmly and slice around the cup to loosen the stack.

Invert the measuring cup onto a plate and tap to release the stack, ensuring it stays intact.

Garnish with crumbled wonton strips, drizzle with sauce, and sprinkle sesame seeds. Serve immediately.