Step 1

To make the sauce, whisk together all ingredients and refrigerate until ready to use. Adjust spiciness as needed by adding more sriracha.

Step 2

Season shrimp with salt and pepper. Heat oil a large pan. To the hot pan, add the shrimp. Cook over medium heat until no longer pink (about 2 minutes). Toss shrimp with about a tablespoon of the sauce; set aside.

Step 3

Divide rice between 4 bowls.

Step 4

Top with shrimp, edamame, cucumber, tomatoes, cabbage/slaw, carrots, avocado and scallions. Drizzle with a generous spoonful of the sauce and a sprinkle of sesame seeds, if you like! Serve immediately.