Step 1

If you haven’t already, cook white rice and make spicy mayo. To make the spicy mayo, combine ⅓ cup of Kewpie mayonnaise in a small bowl with 1 Tbsp of Sriracha and 1 tsp soy sauce. Stir well, taste, then add more Sriracha if you want it spicier. Set aside.

Step 2

Cook the shrimp. Heat 2 Tbsp neutral oil over medium-high heat in a large skillet. When hot, add 1½ lbs peeled, deveined raw shrimp. Season with 1 tsp Kosher salt and ¼ tsp black pepper. Cook for about 1-2 minutes, or until the shrimp turn pink. Flip the shrimp over, then add 2 tp ginger paste, 1 grated garlic clove, 2 Tbsp soy sauce, and the juice from 1 lime. Cook for an additional 1-2 minutes, stirring to mix together the sauce, then transfer to a large bowl.

Step 3

Assemble, then serve. Divide the rice evenly between 4 bowls, then top each with some of the cooked shrimp. Add cubed avocado, then garnish with thinly sliced scallions, cilantro, and sesame seeds. Add any additional toppings you like, then drizzle generously with spicy mayo. Serve immediately with seaweed squares.