Rinse the jasmine rice under cold water until the water runs clear. Combine the rice and water in a rice cooker or pot and cook according to package instructions.

Once cooked, fluff the rice with a fork and keep warm.

In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Add the shrimp to the skillet and cook for 2-3 minutes until they turn pink and opaque.

In a small bowl, mix together the honey, soy sauce, and sesame oil. Pour this mixture over the shrimp and stir to coat.

Cook for an additional 2-3 minutes until the sauce thickens slightly.

Divide the cooked rice among four bowls. Top each bowl with the honey garlic shrimp.

Garnish with sliced green onions and sesame seeds before serving.