Rinse 1 cup of jasmine 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 sea salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for about 15 minutes or until the water is absorbed and rice is fluffy. Set aside to cool.

While the rice cooks, wash and chop 1 cucumber into thin slices and shred 1 cup of carrots. Set aside the pickled onions.

In a small mixing bowl, combine ½ cup of mayonnaise with 2 tablespoons of sriracha or chili onion crunch, mixing until smooth. This will be your spicy mayo.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 pound of thawed shrimp, season with sea salt and pepper, and sauté for 3-4 minutes until pink and opaque.

Assemble the bowls by starting with a scoop of jasmine rice, followed by sautéed shrimp, shredded carrots, cucumber slices, pickled onions, and a drizzle of spicy mayo.