Rinse the jasmine rice under cold water until the water runs clear. Cook the rice in a rice cooker with 2 cups of water according to the manufacturer's instructions.

Once cooked, let it sit covered for 5 minutes, then fluff with a fork.

In a mixing bowl, combine mayonnaise, sriracha, and lime juice. Mix well until smooth and set aside.

In a large skillet, heat olive oil over medium heat. Add minced garlic and ginger, sauté for 1 minute until fragrant.

Add the shrimp and soy sauce to the skillet. Cook for 3-4 minutes, stirring occasionally, until shrimp are pink and cooked through.

In each bowl, place a serving of rice, top with cooked shrimp, cucumber, carrot, avocado, and drizzle with spicy mayo.

Garnish with chopped green onions and serve immediately.