Start the rice. Rinse your rice well and cook it in a rice cooker with the water and a pinch of salt. If cooking rice on your stovetop is more your jam, I won't call the cops.
Pat your shrimp dry and gently pull the shells off the tails and discard. Season the shrimp with salt and pepper and the garlic powder. Heat a pan over medium-high heat and add the butter and the shrimp, sautéing for around three minutes until pink. Remove and set aside.
Blanch them beans! Bring a pan of water to a simmer and add a pinch of salt. Cook the beans in the water for four minutes or so until bright green, then drain and rinse under cold water and set aside.
In a small bowl, mix the mayo and the sriracha together and season with a little salt and pepper. If you're not using kewpie mayo, add a dash of sugar and mix well. (I like to add my spicy mayo to a squeeze bottle and keep it in the fridge for easy drizzling.)
Once the rice is ready, stir in the rice wine vinegar. To serve, add some rice to a bowl and top with the shrimp, the sliced avocado, carrots, pea shoots, and green beans. Drizzle the spicy mayo all over and sprinkle the green onions on top along with the sesame seeds and the furikake. So easy, so good for you, and delish, man. Delish.
