Cook the sticky rice in a rice cooker or pot according to package instructions until tender and slightly sticky. Fluff with a fork and set aside.
1 tbsp sriracha sauce
Peel and devein the shrimp if needed, then evenly toss with 1 tablespoon soy sauce and 1 teaspoon sesame oil. Let marinate for 5 minutes.
8 oz raw shrimp, 1 tbsp soy sauce, 1 tsp sesame oil
Heat the vegetable oil in a large skillet over medium-high heat. Add minced garlic and cook until fragrant, about 30 seconds, until golden brown around the edges.
3 cloves garlic, 2 tbsp vegetable oil
Add the marinated shrimp to the skillet in a single layer. Cook for 2-3 minutes on one side until they start to turn pink and opaque, then flip and cook another 2-3 minutes until fully cooked and lightly browned. Remove shrimp from pan and set aside.
8 oz raw shrimp
Mix mayonnaise with sriracha sauce in a small bowl until smooth. Adjust spice level to taste.
0.5 cup mayonnaise, 1 tbsp sriracha sauce
To assemble, spoon warm sticky rice into bowls. Top with cooked shrimp, then drizzle generously with spicy mayo. Optional: Garnish with sliced green onions or sesame seeds for added texture.
