Begin by thoroughly rinsing sushi rice in cold water until the water runs clear. Cook the rice in a rice cooker with the appropriate amount of water, typically about 1:1. Use the steam function.

Once the sushi rice is cooked, transfer it to a large bowl and let it cool slightly. Shape the rice into small patties, about 2-3 inches in diameter.

Heat a non-stick pan over medium heat and add vegetable oil. Carefully place the rice patties in the pan, frying each side for 3-4 minutes until golden brown and crispy.

In the same pan, add oil if needed, and sauté the deveined shrimp for 2-3 minutes until they turn pink. Chop the cooked shrimp into bite-sized pieces.

In a bowl, combine the cooked shrimp with Kewpie mayonnaise, sriracha, chopped green onions, and soy sauce. Stir until well mixed.

To assemble, place each crispy rice patty on a serving plate, top generously with the shrimp salad, and garnish with slices of avocado and jalapeño rings.