Sushi Rice:

• Rinse the rice with cold water in a colander until the water runs clear. Combine with water and salt in a pot.
• Cooking on the stove. Bring to a boil, then reduce the heat to low and cook for 20 minutes or until the rice is tender and there is no water in the pot. Allow to cool slightly.
• Instant pot sushi rice. Close the lid. Choose "pressure cooker" mode and set time +/- for 4 minutes. Allow natural pressure release.  Let the rice cool.
• Mix with vinegar. Keep aside.

Shrimp Tempura:

• While the rice is cooling, make the shrimp tempura. Combine  the batter mix with cold water and a pinch of salt. Check the package instructions if using another brand.
• Fill a medium skillet or pot with vegetable oil to a depth of  2 inches (5 cm). Heat it to 325 F (160 C). Dip each shrimp in the tempura batter and cook over medium high heat, about 2 minutes. Don't overcook the shrimp otherwise they will be rubbery. You may need to cook the shrimp in batches. Keep aside.

Assembling:

• Cover the sushi mat with plastic wrap. Place one sushi nori sheet in the middle with shiny side down. Place a bowl of water nearby. Drench your hands ( this will prevent rice from sticking) and take a handful of rice. Spread the rice evenly over the nori. Sprinkle with 3-4 teaspoons of sesame seeds over the rice and flip the nori over. 
• In the middle of the sheet place 2 shrimp tempura, 2 crab sticks, 2 slices of cucumber, 2 slices of avocado and 2 tablespoons of cream cheese.
• Begin rolling the mat from the near edge , keeping the filling in place with your fingers.  Roll firmly but don't press  so hard that the filling comes out of the sides.
• Once it is formed, remove the roll from the mat. Cut into 6-7 pieces,using a WET sharp knife. Repeat with the remaining nori sheets.
• Drizzle with spicy mayo and serve with soy sauce. Enjoy!