1: Cook the short grain sushi rice according to package instructions and let it cool.
2: In a pan, heat the vegetable oil and fry the cooled rice until crispy on both sides, then set aside.
3: For the shrimp salad, heat vegetable oil and sauté the shrimp until fully cooked.
4: In a bowl, combine the cooked shrimp with green onions, panko breadcrumbs, kewpie mayonnaise, sriracha, diced jalapeño, and soy sauce.
5: Serve the crispy rice topped with the spicy shrimp salad.
6: Garnish with avocado slices and jalapeño slices.
