Rinse the rice under cool water for about a minute or until it runs clear.
1 cup rice
Next cook the rice per the package directions, on the stove top or in a rice cooker.
After cooking the rice, place it in a large bowl and add the rice wine vinegar, sugar and salt and stir to combine.
1 teaspoon rice wine vinegar, ½ teaspoon salt, ½ teaspoon sugar
Make the Bang Bang Sauce
In a large bowl, add the sweet chili sauce, mayonnaise, and lime juice and mix to combine.
⅓ cup sweet chili sauce, ¼ cup mayonnaise, 1 teaspoon fresh lime juice
Cook the Shrimp
Add the flour and cornstarch to a large bowl and then add the shelled shrimp and toss until the shrimp are lightly coated.
1 pound small shrimp, ¼ cup all-purpose flour, 2 tablespoons cornstarch, 3 tablespoons olive oil
Add the oil to a large pan and heat over medium-high heat.
When the oil is hot, add the shrimp in a single layer so the pan is not crowded. Work in batches if necessary.
Cook the shrimp for 2 minutes and then flip and cook them for another 1-2 minutes or until they are pink and no longer limp.
Immediately add the cooked shrimp to the bowl of bang bang sauce and toss to combine.
Assemble the bowls
Divide the cooked rice between 4 serving bowls. Then top with shrimp, avocado, and cucumber.
1 avocado, 1 English cucumber
Garnish with sesame seeds and green onion
Green onions and/or sesame seeds
Use sushi rice, jasmine rice, basmati rice or brown riceUse any favorite other vegetables such as sliced zucchini, carrots, and/or edamame.Add a tablespoon of sriracha sauce if you'd like a little more spiciness.Substitute ½ Greek yogurt and half Mayonnaise