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

Remove from heat and stir in 2 tablespoons of mirin. Fluff with a fork, pack into a lined loaf pan, cover with plastic wrap, and refrigerate for at least 1 hour.

Cut the chilled rice into square pieces, approximately 2 inches in size. Heat vegetable oil in a deep skillet over medium-high heat until it reaches 375°F (190ºC).

Fry the rice squares for 3-4 minutes on each side until golden brown and crunchy. Drain on a towel-lined plate.

In a large skillet, heat oil over medium heat and sauté 1 pound of chopped shrimp for about 2 minutes until pink and opaque. Cool and chop finely.

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

Top each piece of crispy rice with the shrimp salad mixture. Place a slice of Hass avocado on each and drizzle with eel sauce if desired.