Wash the sushi rice thoroughly until the water runs completely clear to remove excess starch.

Add rice, 2 cups of water, and a pinch of salt to a pot. Bring to a boil on high heat, then reduce to low (level 3) and cook for 16 minutes with the lid closed. Do not open the lid during cooking.

Check if the rice sticks slightly to the pot. If needed, add a small splash of water, then let it rest covered for another 15 minutes.

Heat rice vinegar, sugar, and salt until fully dissolved. Pour the mixture over the cooled sushi rice and gently mix.

Fry the tempura shrimp until golden and crispy, then cut into smaller pieces.

Cut the nori sheets into triangle shapes before adding the rice so the sushi pizzas already have their final form.

Spread sushi rice evenly onto each nori triangle. Leave one edge free, spread cream cheese on that edge, then fold to seal.

Mix flour and water into a smooth wet batter. Place panko breadcrumbs in a separate bowl.

Dip each nori piece into the wet batter, then coat with panko. Repeat the process once more for a thick, crispy coating.

Fry the coated pieces in hot oil until golden brown and crispy. Remove and drain on paper towels.

Transfer the cream cheese into a piping bag and pipe small dots where you want to place the shrimp.

Arrange the tempura shrimp pieces over the cheese dots.

Fill the remaining sections with avocado slices and cucumber pieces.

Drizzle with teriyaki sauce and a mayo-ketchup mix, then sprinkle with sesame and black sesame seeds. Serve immediately.