Rinse 1 cup of long-grain white rice in cold water until clear. In a saucepan, bring 2 cups salted water to a boil; add rice, cover, reduce heat to low. Cook for 15-18 minutes until tender, let steam for 5 minutes, then fluff with a fork.

Dice 1 bright yellow mango and chop ¼ medium purple onion. In a bowl, combine mango, onion, 1 minced green jalapeño, and a handful of cilantro. Squeeze in juice of 1 lime and stir to mix.

In a small bowl, whisk together ¼ cup mayonnaise, 1 tablespoon Sriracha, and juice from another lime until smooth. Transfer to a squeeze bottle or jar.

Heat a skillet over medium-high heat and add 1 tablespoon olive oil. Pat 1 pound of large shrimp dry and season with 1 teaspoon chili powder, 1 teaspoon smoked paprika, ½ teaspoon ground cumin, and salt to taste. Sear shrimp for 2-3 minutes on each side until pink and charred.

To assemble, scoop rice into a bowl, arrange seared shrimp on top, add sliced avocado, spoon mango salsa around shrimp, drizzle sauce, and sprinkle with black sesame seeds and cilantro.