Rinse the sushi rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice with 400ml of water and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 20 minutes until tender. Fluff with mirin and let cool completely.

Line a loaf pan with plastic wrap, ensuring it overhangs for removal later. Pack cooled sushi rice tightly into the pan, smoothing the surface. Cover with overhanging plastic wrap and refrigerate for at least 1 hour.

After chilling, carefully remove the rice from the loaf pan using the plastic wrap. Slice it into eight equal squares.

In a skillet, heat vegetable oil to 375°F (190ºC). Fry the rice squares for about 3-4 minutes until golden-brown and crispy. Drain on paper towels.

In a sauté pan, heat oil over medium heat. Cook the shrimp until pink and opaque, about 3-4 minutes. Remove from heat, chop finely, and set aside.

In a mixing bowl, combine the chopped shrimp with green onions, panko breadcrumbs, kewpie mayonnaise, sriracha, jalapeño, and soy sauce. Mix well.

Top each fried rice square with the shrimp salad. Add avocado slices on top and optionally drizzle with eel sauce before serving.