In a large bowl, combine your warm cooked rice with rice vinegar, sesame oil, salt, and sugar. Gently fold to avoid mashing the rice and allow it to cool for about 5 minutes.

In a separate bowl, whisk together soy sauce, sesame oil, honey, minced garlic, grated ginger, and chili flakes. Add shrimp and toss to coat. Marinate for 10-15 minutes.

Heat a non-stick skillet over medium-high heat for 2 minutes. Add the marinated shrimp in a single layer, cooking for 1-2 minutes each side until pink. Pour in remaining marinade and cook for another 30 seconds.

To assemble, use a ring mold or cup, layer in sticky rice and then shrimp. Repeat until stacks are built, then carefully remove mold.

Garnish with toasted sesame seeds and sliced green onions. Serve immediately for the best texture and flavor.