Rinse the rice in a fine-mesh strainer under cold running water until the water runs clear, about 1-2 minutes.

In a medium saucepan, combine washed rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer for 18-20 minutes.

After cooking, take off heat and let covered for 5 minutes. Fluff rice gently with a fork.

In a small bowl, combine mayonnaise, Sriracha, soy sauce, sesame oil, garlic powder, and paprika. Mix until smooth and creamy.

Heat a large skillet over medium-high heat, add shrimp, and cook for 2-3 minutes per side until pink and opaque. Remove from heat.

Divide rice among bowls and top with cooked shrimp.

Drizzle spicy mayo over shrimp and rice.

Garnish with green onions, sesame seeds, and serve with lime wedges.