Pan-Fried Shrimp:

1 lb large shrimp, peeled and deveined

Generous pinch of salt

1 tablespoon lime juice

Teriyaki Sauce:

2 tablespoons water

2 teaspoons cornstarch

¼ cup soy sauce

2 tablespoons brown sugar or honey

¼ cup mirin

2 cloves garlic, minced

Pinch of cayenne pepper (optional)

1–2 teaspoons sesame oil

2 green onions, thinly sliced

Sriracha Mayonnaise:

¼ cup sriracha sauce

¼ cup mayonnaise

Rice Bowl Components:

3 cups cooked jasmine rice

1 cup shredded carrots

2 avocados, diced

3 green onions, thinly sliced

3 tablespoons sushi ginger

Sesame seeds

2 nori snack packets (or sheets), torn into pieces

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Pat shrimp dry, season with salt, and set aside.
Heat oil in a skillet over medium-high heat. Cook shrimp in batches for 2–3 minutes per side until caramelized. Remove and toss with lime juice.
Make teriyaki sauce: Mix cornstarch and water for a slurry. In a saucepan, combine soy sauce, sugar or honey, mirin, garlic, and cayenne. Bring to boil, stir in slurry, and cook until thickened. Remove from heat and stir in sesame oil.
Toss shrimp in teriyaki sauce along with sliced green onions.
Mix sriracha and mayonnaise until smooth. Refrigerate until serving.
Assemble bowls: Divide rice among bowls. Top with shrimp, carrots, avocado, nori, sushi ginger, sesame seeds, and green onions. Drizzle with sriracha mayo and serve.