Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Remove from heat and let stand, covered, for another 10 minutes.

While the rice rests, whisk together the rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this mixture into the warm rice, fluffing with a fork. Set aside.

In a large bowl, whisk together the soy sauce, sesame oil, grated ginger, and minced garlic. Add the peeled and deveined shrimp, tossing gently to coat. Let marinate for 5-10 minutes while you prepare the other ingredients.

Heat a large skillet over medium-high heat. Add the marinated shrimp (you don't need additional oil as the marinade has sesame oil). Cook for 2-3 minutes per side, just until the shrimp turn pink and opaque. Do not overcook.

While the shrimp cooks, slice the avocados and thinly slice the English cucumber and green onions. Ensure your frozen edamame is thawed.

Divide the seasoned sushi rice evenly among four serving bowls. Arrange the cooked shrimp over the rice, then artfully add the sliced avocado, cucumber, and thawed edamame. Garnish generously with sliced green onions and toasted sesame seeds. Serve immediately.