Rinse the white rice until the water runs clear. Combine the rice, water, and a pinch of salt in a saucepan over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes before fluffing with a fork.

In a bowl, combine the diced yellow mango, minced red onion, chopped fresh cilantro, tiny bits of red chili, and 1 tbsp of lime juice. Toss gently and let sit at room temperature to allow flavors to meld.

Pat the shrimp completely dry. Toss with olive oil, chili powder, smoked paprika, and salt. Preheat a grill pan over medium-high heat. Sear the shrimp for 2 minutes per side until they form a reddish-orange crust with visible grill marks and curl into a 'C' shape.

Whisk together the mayonnaise, 1 tbsp lime juice, and sriracha until a smooth, pale-orange sauce forms. Add a few drops of water if it needs thinning.

Spoon the fluffy white rice into a wide bowl. Fan out the thinly sliced avocado on one side and add a scoop of mango salsa on the other. Overlap 5 plump, char-grilled shrimp on top. Drizzle generously with the pale-orange sauce, sprinkle with black sesame seeds, and serve with a fresh lime wedge.