Rinse 1 cup of long-grain white rice under cool water until it runs clear. Combine the rinsed rice with 2 cups of water and pinch of kosher salt in a medium saucepan. Bring to a boil, reduce to low, cover, and simmer for 15-20 minutes. Let it steam for 5 minutes before fluffing with a fork.

Combine diced mango, minced onion, chopped jalapeno, chopped cilantro, and lime juice in a mixing bowl. Stir gently and set aside.

Whisk together mayonnaise, sriracha, and lime juice in a small bowl. Mix until smooth and transfer to a squeeze bottle.

Pat shrimp dry, then toss in a bowl with olive oil, chili powder, smoked paprika, ground cumin, and salt. Heat a skillet over medium-high heat, add shrimp and cook for 2-3 minutes on each side until pink and charred.

In a bowl, layer rice, charred shrimp, avocado slices, mango salsa, and drizzle with sauce. Sprinkle black sesame seeds on top before serving.