Rinse 1 cup of long-grain white rice under cold water until clear. Combine with 2 cups of water and a pinch of kosher salt in a medium saucepan. Bring to a boil, then cover and simmer for 15-18 minutes. Let steam off heat for 5 minutes, then fluff with a fork.

While rice is cooking, prepare mango salsa by dicing mango, purple onion, and chopping jalapeno. Combine with cilantro and lime juice in a mixing bowl. Let sit for 10 minutes.

In another bowl, whisk together 3 tablespoons of mayonnaise, 1 tablespoon of sriracha, and juice of half a lime until smooth. Transfer to a squeeze bottle.

Pat dry 1 pound of shrimp, toss with 2 tablespoons of olive oil, chili powder, smoked paprika, ground cumin, and kosher salt. Heat cast-iron skillet over medium-high heat and sear shrimp for 2-3 minutes per side.

Assemble the bowl with rice as the base, followed by charred shrimp, avocado slices, mango salsa, and drizzle with creamy lime-chili sauce. Sprinkle black sesame seeds on top.