Rinse sushi rice under cold water until water runs clear. Combine rinsed rice, water, and salt in a medium pot. Bring to a boil, then simmer covered for about 20 minutes.

Cool rice and pack into a loaf pan lined with plastic wrap. Press down firmly and refrigerate for at least 1 hour.

Cut rice into eight equal squares after chilling.

Heat vegetable oil in a skillet to 375°F (190ºC). Fry rice squares for 3-4 minutes on each side until golden brown. Drain on paper towels.

In a separate pan, heat oil and cook shrimp for 3-4 minutes until pink. Finely chop shrimp.

Mix chopped shrimp with green onions, panko, kewpie mayo, sriracha, jalapeño, and soy sauce until well combined.

Assemble by placing a rice square on a plate, topping with shrimp salad, avocado slices, and eel sauce. Serve immediately.