Rinse 1 cup of short grain sushi rice under cold water until the water runs clear. Combine with 2 cups of water in a saucepan and bring to a boil. Cover, reduce heat to low, and let it simmer for about 20 minutes until tender.

Once cooked, stir in 2 tablespoons of mirin, fluff rice, pack it in a loaf pan, and chill in the refrigerator for a minimum of 1 hour.

Turn the rice out onto a cutting board and cut into small squares. Heat vegetable oil to 375°F (190ºC) and fry rice squares in batches for 3-4 minutes until golden brown.

Heat 1 tablespoon of vegetable oil in a skillet, add 8-10 large shrimp, and sauté until pink and opaque, about 2-3 minutes per side. Chop finely once cooled.

In a bowl, combine chopped shrimp, 2 sliced green onions, ½ cup panko breadcrumbs, 3 tablespoons Kewpie mayonnaise, 1 tablespoon sriracha, diced jalapeño, and 1 tablespoon soy sauce. Mix well.

To serve, place each rice square on a platter, top with creamy avocado slices and a scoop of shrimp salad. Drizzle with eel sauce if desired and serve with soy sauce for dipping.