Begin by rinsing the rice under cold water until the water runs clear. Combine rice with water and a pinch of salt in medium pot. Bring to boil, reduce heat to low, cover, let simmer for 15-18 minutes until absorbed. Remove from heat and let sit, covered, for 5 minutes before fluffing.

In a bowl, mix diced mango, minced onion, minced jalapeno, and chopped cilantro. Squeeze in lime juice and mix gently. Set aside for flavors to meld.

In a small bowl, whisk together mayonnaise, sriracha, and lime juice until smooth. Transfer to squeeze bottle for easy drizzling.

Pat shrimp dry. In a skillet over medium-high heat, add olive oil. Toss shrimp with chili powder, paprika, cumin, and salt. Sear for 2-3 minutes until pink and charred.

Assemble the bowl starting with a layer of rice, adding shrimp, avocado slices, and mango salsa on top.

Drizzle with the sauce and sprinkle sesame seeds for garnish. Enjoy!