For the Shrimp:

• 8–10 oz fresh raw shrimp or thawed frozen shrimp
• Salt and pepper to taste
• 1–2 tsp light sesame oil or avocado oil
• 1 1/2 TBSP low-sodium soy sauce (gluten-free or regular)
• 1 1/2 TBSP sweet chili sauce
• 1 TBSP Sriracha plus extra for topping
• 1 clove garlic (peeled, smashed, and minced)
• 1/2 tsp freshly grated ginger
• 1/4–1/2 tsp crushed red pepper flakes to taste

For the Bowl:

• 2 cups cooked rice
• 1 English cucumber
• 1 cup shelled edamame (steamed)
• 1 jalapeño pepper
• 2 TBSP fresh cilantro leaves
• 1 cup shredded carrot
• 1/4 cup sliced green onion
• Sriracha chili sauce for toppings
• Toasted sesame seeds for topping
• Spicy mayo for topping

For the Spicy Mayo Sauce:

• 1/4 cup mayo
• 2–3 TBSP Sriracha chili sauce to taste

Additional Mix-ins and Toppings:

• Garlic chili oil
• Snow peas or snap peas
• Bean sprouts
• Spicy sriracha green beans
• Sautéed mushrooms
• Bell pepper
• Pickled red onions
• Fresh pickled veggies
• Radish
• Nori