Rinse sushi rice in cold water until water runs clear. Drain well.
In a medium saucepan, combine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes or until water is absorbed.
In a small bowl, mix rice vinegar, sugar, and salt. Once rice is cooked, fluff with a fork and stir in the vinegar mixture.
Place shrimp in a bowl. Mix cornstarch, soy sauce, sesame oil, and garlic powder. Toss until shrimp are evenly coated.
Heat a skillet over medium-high heat. Cook shrimp for 2-3 minutes on each side until golden and crispy. Set aside.
In a large bowl, arrange seasoned rice as the base. Top with avocado, cucumber, nori, pickled radishes, edamame, and crispy shrimp.
In a small bowl, whisk together soy sauce, rice vinegar, sesame seeds, and honey for the sauce. Serve alongside the bowl for drizzling.