Rinse 1 cup of long-grain white rice under cold water until the water runs clear. Combine with 2 cups of water and a pinch of salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes. Let it steam for an additional 5 minutes before fluffing with a fork.

Dice 1 cup of bright yellow mango and place it in a mixing bowl. Add 0.25 cup of finely chopped purple onion, 1 tbsp of minced green jalapeno, and 2 tbsp of freshly chopped cilantro. Squeeze in 1 tbsp of fresh lime juice and gently toss everything together. Set aside.

In a separate bowl, whisk together 0.5 cup of mayonnaise, 1 tbsp of sriracha, and another squeeze of lime juice until smooth. Transfer the sauce into a squeeze bottle or a small bowl.

Pat 1 lb of large shrimp dry using paper towels. Toss with 1 tbsp of olive oil, 1 tbsp of chili powder, 1 tsp of smoked paprika, 0.5 tsp of ground cumin, and 0.5 tsp of kosher salt until evenly coated. Heat a cast-iron skillet over medium-high heat and sear the shrimp for 2-3 minutes on each side.

Spread fluffy rice across the bottom of each bowl. Arrange charred shrimp on top, followed by slices of 1 ripe avocado and a scoop of mango salsa. Drizzle creamy sauce over the top and sprinkle with black sesame seeds and additional cilantro.