Rinse 1 cup of long-grain white rice under cold water until it runs clear. In a medium saucepan, combine the rinsed rice with 2 cups of water and a pinch of kosher salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-18 minutes until all the water is absorbed. Let it steam off the heat for 5 minutes before fluffing with a fork.

While the rice cooks, prepare the mango salsa by dicing one bright yellow mango and finely chopping half a purple onion, one jalapeno, and a handful of cilantro leaves. In a mixing bowl, combine these ingredients and drizzle with the juice of one lime for acidity. Gently toss to mix the flavors and set aside.

In a small bowl, whisk together ¼ cup of mayonnaise with 1-2 tablespoons of sriracha, adjusting the heat to your preference. Add a squeeze of lime juice and whisk until smooth. Transfer the creamy sauce into a squeeze bottle or a small bowl for easy drizzling.

Pat 1 pound of large, peeled, and deveined shrimp dry. Toss the shrimp with 1 tablespoon of olive oil, 1 teaspoon of chili powder, 1 teaspoon of smoked paprika, and a pinch of kosher salt. Heat a skillet over medium-high heat and sear the shrimp for about 2-3 minutes on each side until they turn pink and develop charred edges.

In a serving bowl, layer a scoop of the fluffy rice as the base. Top it with the spiced shrimp, then slice a large green avocado and fan the slices beautifully. Spoon a portion of the fresh mango salsa over the shrimp and avocado, and finish with a drizzle of creamy sauce and sprinkle black sesame seeds on top.