Mix rice vinegar, sugar, and salt, then gently fold it into the cooked rice. Let it cool slightly.
Season shrimp with salt and pepper, coat with flour, dip in beaten egg, then press into panko.
Fry shrimp until golden, let cool, and chop into small pieces.
Mix mayonnaise, wasabi, and lemon juice to make the wasabi mayo.
Place nori rough-side up on a sushi mat. Spread half the rice evenly, leaving 1/4 inch at the bottom and 1 inch at the top.
Add avocado slices, a drizzle of wasabi mayo, and chopped shrimp across the center. Hold the filling in place as you start rolling.
Roll tightly, pressing firmly to shape. Place seam-side down to seal. Repeat for the second roll.
If slicing, use a sharp knife and wet the blade each time before cutting.
