Cook the rice

• 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