Rinse the rice under cold water until the water runs clear.

Combine rice, water, and a pinch of salt in a saucepan. Bring to a boil.

Reduce heat to low, cover, and cook for 15–18 minutes until water is absorbed.

Remove from heat and let the rice rest for 5 minutes. Fluff with a fork.

In a bowl, combine mango, onion, jalapeño, cilantro, and lime juice. Toss gently and set aside.

In a separate bowl, whisk together mayonnaise, sriracha, and lime juice until smooth. Set aside.

Pat shrimp dry with paper towels.

Toss shrimp with olive oil, chili powder, smoked paprika, cumin, and salt until evenly coated.

Heat a cast-iron skillet over medium-high heat.

Cook shrimp for 2–3 minutes per side until fully cooked and deeply charred.

To assemble the Charred Shrimp and Avocado Bowl, divide rice among serving bowls.

Arrange shrimp, avocado slices, and mango salsa over the rice.

Drizzle with the lime-chili sauce.

Sprinkle with black sesame seeds and garnish with fresh cilantro.

Serve immediately.