1

In a rice cooker, combine the rice, water, coconut milk, salt and sugar and mix to combine. Cover and set to cook. Once cooked, fluff the rice and keep warm until ready to assemble.

2

In a small bowl, combine the mayonnaise, honey, vinegar and sriracha until smooth. Set aside.

3

Set broccoli florets in a steamer over boiling water and cover. Steam for about 5 minutes, or until tender. Enjoy!

4

Pat the shrimp dry with paper towel and season lightly with salt. Set up the breading station. Place the flour in one shallow bowl, whisk the egg in a second bowl and pour the panko in a third bowl.

5

Preheat the air fryer to 390℉.

6

Place the shrimp in the flour and coat on all sides, tapping excess flour off. Transfer to the egg and coat and then in the panko, pressing on all sides.

7

Transfer the shrimp to the basket of the air fryer and spray with oil. Bake for six minutes, flip and bake for another five minutes, until cooked through and crispy.

8

Transfer the shrimp to a bowl and toss with half the bang bang sauce.

9

Divide the rice into bowls and top with shrimp. Add the broccoli, cucumber and avocado. Drizzle the remaining sauce over everything. Top with green onion and sesame seeds. Enjoy!

10

Note: No rice cooker: cook the rice on the stovetop using 1 cup jasmine rice, ¾ cup water, ½ can coconut milk and the same amount sugar and salt as listed. Simply add all ingredients into a small pot and bring to a boil over medium heat, stirring occasionally. Reduce the heat to low and cover for 15 to 18 minutes. Remove from the heat and let stand for about five minutes. Fluff with a fork and serve.