Rinse 1 cup of long-grain white rice under cold water until the water 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, then reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender. Remove from heat and let steam for another 5 minutes before fluffing with a fork.

In a mixing bowl, combine 1 cup of diced bright yellow mango, 0.25 cup of finely chopped purple onion, and 1 tablespoon of minced green jalapeno. Add 2 tablespoons of freshly chopped cilantro and the juice of 1 tablespoon of fresh lime. Toss gently until well mixed and set aside to allow flavors to meld.

In a small bowl, whisk together 0.5 cup of mayonnaise, 1 tablespoon of sriracha, and the juice of 1 tablespoon of fresh lime. Mix until smooth and well combined. Transfer the mixture into a squeeze bottle or small bowl and set aside.

Pat 1 pound of large shrimp dry with paper towels. Toss shrimp with 1 tablespoon of olive oil, 1 tablespoon of chili powder, 1 teaspoon of smoked paprika, 0.5 teaspoon of ground cumin, and 0.5 teaspoon of kosher salt until evenly coated. Heat a cast-iron skillet over medium-high heat, and sear the shrimp for 2-3 minutes per side until they are opaque and charred.

To assemble the bowl, start by spreading a portion of the fluffy rice on each plate. Arrange the seared shrimp, slices of 1 large green avocado, and the fresh mango salsa atop the rice. Drizzle the creamy sauce over the top, and finish with a sprinkle of 1 tablespoon of black sesame seeds and additional cilantro for garnish.