Rinse the rice under cold water until the water runs clear, then cook according to package directions (typically about 15-20 minutes). While the rice cooks, you'll have time to prep your other components. Once cooked, transfer to a bowl and while still warm, drizzle with vinegar, sugar, and salt, then fluff gently with a fork to distribute the seasonings evenly. The warm rice will absorb these flavors beautifully.

While the rice cooks, whisk together the chili sauce, mayonnaise, and lime juice in a bowl until smooth and well combined—this creates that signature creamy, spicy sauce. In a separate shallow dish, combine the flour and cornstarch; I use this ratio because the cornstarch creates an incredibly light and crispy coating that doesn't get heavy or greasy. Slice your cucumber into rounds, cut your avocado into 1/4-inch wedges, and chop your green onions. Having everything prepped and ready means you can move quickly once the shrimp hits the pan.

Heat the olive oil in a large skillet over medium-high heat until shimmering (about 1-2 minutes). While the oil heats, pat the shrimp dry with paper towels and toss them in the flour-cornstarch mixture from Step 2, ensuring each piece is evenly coated. Once the oil is hot, carefully add the shrimp in a single layer and fry for about 2 minutes until the bottom is golden, then flip and cook for another 1-2 minutes until the shrimp are pink and the coating is crispy. Don't overcrowd the pan—work in batches if needed so they fry rather than steam.

Transfer the hot, crispy shrimp directly into the bowl with the bang bang sauce from Step 2 and toss gently until every piece is coated. The residual heat from the shrimp will slightly warm and thin the sauce, helping it cling beautifully to the coating. Don't let it sit too long or the coating will soften—you want to serve it immediately while everything is still crispy outside and creamy inside.

Divide the seasoned rice from Step 1 among serving bowls, creating a bed for the toppings. Arrange the bang bang shrimp on top, then distribute the cucumber slices and avocado wedges around the bowl in a visually appealing way. Scatter the chopped green onions over everything as a fresh garnish. Serve immediately so the shrimp coating stays crispy and the overall temperature is warm and inviting.