Rinse 1 cup of long-grain white rice under cold water until the water runs clear. In a medium saucepan, combine 2 cups of water and a pinch of kosher salt; bring to a boil. Stir in the rinsed rice, cover, reduce heat to low, and simmer for 15-18 minutes. Fluff the rice after 5 minutes off the heat.

Dice one yellow mango, finely mince half a purple onion and one green jalapeno. In a bowl, mix the mango, onion, jalapeno, chopped cilantro, and juice of one fresh lime. Toss well and set aside.

In a small bowl, whisk together ½ cup of mayonnaise, 2 tablespoons of sriracha, and the juice of half a lime until smooth. Adjust seasoning with more sriracha if desired.

Dry 1 pound of large shrimp with paper towels. In a mixing bowl, drizzle shrimp with olive oil and toss with chili powder, smoked paprika, cumin, and salt. Cook in a skillet over medium-high heat for 2-3 minutes per side until pink and charred.

Layer the rice at the bottom of bowls. Top with charred shrimp, followed by fan-sliced avocado and mango salsa. Drizzle with sauce and garnish with sesame seeds and cilantro.