Rinse the rice in a fine-mesh strainer under cold water until the water runs clear, then let it drain.

In a medium saucepan, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to low, cover, and simmer for 18-20 minutes until tender.

Remove from heat and let the rice steam, covered, for 5 minutes. Fluff with a fork.

In a small bowl, mix together mayonnaise, Sriracha, soy sauce, sesame oil, garlic powder, and paprika until well combined. Season with salt and pepper to taste.

Heat a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from the skillet.

Divide the rice among serving bowls and top with cooked shrimp.

Drizzle the prepared spicy mayo over the shrimp and rice.

Garnish with chopped green onions, sesame seeds, and serve with lime wedges.