Wash sushi rice until water runs clear. Boil 3 cups of water fr rice. Once water is at a rolling boil, add in rice. Lower heat to a simmer and cover. Do not touch for 20 minutes.
Remove lid from rice and remove from heat, Fluff and allow to cool,
In a separate saucepan, combine rice wine vinegar, sugar, kombu, and salt. Allow salt and sugar to dissolve and steep for 10 minutes off heat.
Little by little, pour sushi rice liquid into rice and combine. Once combined, add to a pan about 1" deep and spread rice out evenly. Wrap tightly in saran wrap and refrigerate overnight.
To a separate bowl, season chopped shrimp with all purpose seasoning
To a skillet on medium high heat, add in 2 tbsp. oil and add in shrimp. Sauté until orange in color and fully cooked through.
Remove from skillet, and add to bowl along with soy sauce, spicy mayo, and green onions.
Assemble crispy rice with avocado, shrimp topping, and eel sauce.