For the Shrimp

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ¼ teaspoon chili powder
• ¼ teaspoon cayenne pepper (optional, for extra heat)
• Salt and black pepper, to taste
• Juice of ½ lime

For the Rice

• 2 cups cooked white or brown rice (preferably short-grain or jasmine rice)
• 1 tablespoon rice vinegar
• 1 teaspoon sugar (optional)
• ½ teaspoon salt

For the Toppings and Dressing

• 1 ripe avocado, sliced
• 1 small cucumber, thinly sliced
• 1 small red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• Fresh cilantro, chopped (optional, for garnish)
• 2 tablespoons sriracha or other hot sauce (adjust to taste)
• 1 tablespoon sesame oil
• 1 tablespoon lime juice
• 1 teaspoon soy sauce or tamari (for gluten-free option)
• 1 teaspoon honey or maple syrup (for sweetness)

For Optional Garnishes

• Toasted sesame seeds
• Crushed peanuts or cashews
• Lime wedges