Clean and peel the shrimp if needed. Season them lightly with salt and pepper.

Prepare your cooked rice using your preferred method, aiming for fluffy grains.

In a small bowl, whisk together the soy sauce, sweet chili sauce, sriracha, minced garlic, grated ginger, and crushed red pepper flakes.

In another bowl, mix the mayonnaise and sriracha until you reach your desired level of heat.

Slice your cucumber, jalapeño, and carrots. Steam the edamame pods until tender and bright green.

Heat oil in a skillet over medium-high heat. Add the shrimp and sauce, sautéing until cooked through, about 3-4 minutes.

Start with a generous base of cooked rice in each bowl, layer on sautéed shrimp and veggies.

Drizzle your spicy mayo over the assembled bowls, sprinkle with sesame seeds and sliced green onions.