Wash the rice well in cold running water. Cook until done and leave the rice to steam in a strainer. Season the rice with the sushi vinegar, salt and some sriracha.
Cook the snow peas short and rinse them in cold water immediately after. Wash the radishes and cut them in wedges or slices and use a cheese slicer or mandoline slicer to cut long ribbons from the cucumber.
Cut the bok choy in two and steam it al dente, mix it with the samphire with the soy sauce and some sriracha.
Transfer the rice into a bowl and arrange all ingredients nicely, leaving the shrimps for last and drizzle sriracha mayonnaise over last.