Thaw shrimp.
In a bowl, whisk together coconut aminos, sesame oil, and sriracha. Toss the shrimp in the marinade and let sit for 10-15 minutes.
Heat a skillet over medium-high heat. Add the shrimp in a single layer to the skillet. Cook for 2-3 minutes on one side until they start to turn pink and develop a slight sear. Flip and cook for another 2-3 minutes on the other side.
Assemble the bowls, starting with a base of sushi rice, the cooked shrimp, and vegetables.
Top with sriracha mayo, sesame seeds, and green onions.
Serve and enjoy!