Prepare jasmine rice according to package instructions, usually boiling with a 1:1.5 rice to water ratio for 15-20 minutes.

Slice cucumber into rounds and prepare shredded carrots; refrigerate until ready to assemble.

Make pickled onions by dissolving salt and sugar in boiled water, adding vinegar, and pouring over sliced onions. Cool before refrigerating.

Heat olive oil in a skillet, season shrimp with salt and pepper, and sauté for 5-7 minutes until pink and opaque.

Assemble bowls starting with jasmine rice, adding cooked shrimp, shredded carrots, cucumber, pickled onions, and fresh herbs.

Mix mayonnaise with sriracha or chili onion crunch to create spicy mayo; drizzle over assembled rice bowls.