Cook the sushi rice according to package instructions, then transfer it to a bowl and gently fold in rice vinegar, sesame oil, and a pinch of salt. Let it cool slightly, then fluff with a fork.
Set up your dredging station with all-purpose flour in one shallow dish, beaten egg in another, and panko breadcrumbs in a third.
Pat the shrimp dry with paper towels, then coat each piece first in flour, shaking off excess, then dip into the beaten egg, and finally roll thoroughly in panko breadcrumbs until evenly coated.
Heat oil in a deep frying pan or pot over medium-high heat until it reaches 350°F (175°C). Carefully lower the coated shrimp into the hot oil, frying in batches if needed.
Fry the shrimp for about 2-3 minutes, until golden brown and crispy, then use a slotted spoon to transfer them onto paper towels to drain excess oil.
Arrange a serving bowl with a bed of the seasoned sushi rice. Place the crispy shrimp on top, with slices of pickled ginger and strips of toasted nori over the bowl for garnish.
Drizzle the entire bowl with additional soy sauce or sesame oil if desired, then serve immediately to enjoy the contrasting textures of crunchy shrimp and soft rice.
