Thinly slice the carrot, cucumber and cabbage. Set aside. Chop green onion and save for topping.
Cook edamame according to instructions and salt to taste.
For the Shrimp
Wash, peel and devein shrimp. If using frozen, thaw completely. Heat butter and garlic in a skillet and sear shrimp for 10 minutes. Season with salt & pepper. Set aside
For the rice
Cook sushi rice according to instructions. Once cooked, add rice vinegar and fold in completely.
Sriracha Mayo
Combine kewpie mayo, sriracha and a dash of coconut aminos for the perfect topping sauce.
Assembly
Start with the rice and add desired amount of shrimp. Top with veggies, coconut aminos, sriracha mayo and sesame seeds.