Rinse the rice under cold water until it runs clear, then combine with water in a pot. Bring to a boil, cover, and reduce to low heat for 15-20 minutes.

Heat oil in a large skillet. Add seasoned shrimp in a single layer and sauté for 4-5 minutes until they turn pink and opaque.

Rinse and slice the vegetables into bite-sized pieces and set aside.

Mix mayonnaise and sriracha in a small bowl to create the spicy mayo, adjusting to taste.

Fluff cooked rice and spoon into bowls, then layer on sautéed shrimp and prepared vegetables.

Drizzle spicy mayo over bowls and garnish with sesame seeds. Serve warm.