Rinse jasmine rice 2-3 times until water runs clear. Combine 1 cup rinsed rice with 1.5 cups water in a pot. Bring to a boil, then reduce to lowest heat, cover, and cook for 15 minutes. Remove from heat and let rest covered for 5 minutes, then fluff with a fork.

While rice cooks, prepare ingredients. If needed, peel and devein shrimp and pat completely dry with paper towels. Chop bell peppers and snap peas into bite-sized pieces. Slice green onions.

In a small bowl, whisk together mayonnaise and sriracha until smooth and evenly colored. Adjust sriracha amount to taste. Set aside.

Heat sesame oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer without crowding. Cook for 2 minutes without moving until bottom side turns pink. Flip and cook 1-2 minutes more until completely pink and opaque. Transfer to a plate.

In the same skillet, add chopped bell peppers and snap peas. Sauté for 2-3 minutes until crisp-tender but still crunchy. Drizzle soy sauce over vegetables during the last 30 seconds and toss to coat.

Divide rice between two bowls. Top with cooked shrimp and sautéed vegetables. Drizzle spicy mayo over the top in a zigzag pattern. Garnish with chopped green onions and sesame seeds. Serve immediately.