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Start by cooking the shrimp. Heat up 1 tablespoon sesame oil in a large pan on medium-low heat. Add the shrimp, and cook for about 2-4 minutes on each side until shrimp turns pink and is cooked all the way through. When shrimp is done cooking, transfer to a bowl, and let cool.
Once shrimp is cooled, chop it up and add it back to the bowl (you should try to mince it up finely, but it’s okay if it has some chunks. Texture is good). Mix in the green onion, mayo, and sriracha, and set aside while you prepare the crispy rice.
If you just cooked the rice, let it cool before handling it. In a large pan, heat up 4 tbsp sesame oil on medium-high heat. Wet your hands to help shape your rice. Form into small rectangles using your hands (I made mine a little big in the picture, so try to make them smaller than those to get the proper ratio of shrimp filling to rice. Around 2 inches long and 1 inch wide should be good).
When oil is hot, use a spatula to gently add the rice rectangles into the oil. Cook for 5 minutes, flip, and then cook for another 5 minutes on the other side (rice should be crispy and golden on the outside). Add more oil as needed.
Top the crispy rice cakes with the avocado mash, followed by the spicy shrimp filling. Garnish with jalapeño slices, if desired. Serve immediately.