Make the sushi rice by combining the rice, rice vinegar, water and salt in a saucepan. Bring to a boil and simmer until rice is tender. Allow to cool slightly.
Line a baking pan with plastic wrap and press the rice into the pan. Cover with plastic wrap and chill in the refrigerator for 1-2 hours.
Mix the shrimp, grated jalapeno and lemon zest in a bowl.
Add the mayo, green onions, and chili paste and salt and mix well to combine.
Remove the rice from the refrigerator and cut into 18 small pieces.
Lightly fry the rice cakes on each side for about 8 minutes in a large skillet. Allow to cool slightly.
Assemble the crispy rice cakes by placing a slice of avocado on each rice cake, then topping with spicy shrimp salad and a slice of jalapeno.
Chilling the rice for at least 1-2 hours helps prevent the cakes from falling apart.