If you haven’t cooked the rice already, cook the rice according to the package instructions. Use white or brown rice depending on your preference.

Once the rice is cooked, fluff it with a fork and stir in the rice vinegar, sugar (optional), and salt. Set aside.

Heat the olive oil in a large skillet over medium-high heat.

Add the minced garlic and sauté for 1 minute, until fragrant.

Add the shrimp to the skillet and season with smoked paprika, cumin, chili powder, cayenne (if using), salt, and pepper. Stir well to coat the shrimp evenly with the spices.

Cook the shrimp for about 2-3 minutes on each side, or until they are pink and opaque. Squeeze the juice of half a lime over the shrimp for added flavor. Remove from the heat and set aside.

Slice the avocado into thin, even slices.

Slice the cucumber and red onion thinly.

Halve the cherry tomatoes.

In a small bowl, whisk together the sriracha, sesame oil, lime juice, soy sauce, and honey or maple syrup to make the dressing. Adjust seasoning as needed.

Divide the seasoned rice between 4 bowls.

Arrange the cooked shrimp on top of the rice.

Add the sliced avocado, cucumber, red onion, and cherry tomatoes on top of the shrimp.

Drizzle the spicy dressing over the ingredients in each bowl.

Garnish with chopped fresh cilantro and optional toppings.