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

In a mixing bowl, combine 1 cup of diced mango, 0.25 cup of minced purple onion, 1 tablespoon of minced jalapeno, and 2 tablespoons of chopped cilantro. Drizzle with 1 tablespoon of lime juice and toss gently. Set aside.

In a small bowl, whisk together 0.5 cup of mayonnaise, 1 tablespoon of sriracha, and a splash of lime juice until smooth. Transfer to a squeeze bottle or zip-top bag for easy drizzling.

Pat the shrimp dry. In a bowl, combine with 1 tablespoon of olive oil, 1 tablespoon of chili powder, 1 teaspoon of smoked paprika, 0.5 teaspoon of cumin, and 0.5 teaspoon of salt. Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until charred.

To assemble, place rice in a bowl, top with charred shrimp, avocado, and mango salsa. Drizzle with creamy sauce and garnish with black sesame seeds.