Rinse jasmine rice under cold water until clear. Combine with water in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Let it rest for 5 minutes.

Pat shrimp dry. In a bowl, combine shrimp with olive oil, soy sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss to coat evenly.

Heat a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque. Transfer to a plate.

In a bowl, whisk together mayonnaise, Sriracha, and lime juice until smooth. Adjust seasoning as needed.

Divide rice among bowls. Top with cooked shrimp, cucumber, avocado, and carrots arranged around the shrimp.

Drizzle spicy mayo over the bowls. Sprinkle with green onions and sesame seeds.

Garnish with lime wedges and serve immediately.