Cook the sushi rice according to the package. Let the rice cool as you prepare the rest of the bowl. If you want to take a shortcut, buy microwavable sushi rice and heat it up in the microwave prior to preparing the rest of the bowl.
In a small bowl, whisk together the eggs with a fork until fully combined.
In a large bowl, toss the shrimp with the soy sauce and sriracha. Add the egg wash and toss together until the shrimp are fully coated. Pour the panko bread crumbs in another large bowl.
Transfer the shrimp to the bread crumbs and toss until each piece is fully coated (you can do this one at a time for perfect results or in a large batch for a lazy approach -- it works either way.)
Spray the shrimp with cooking spray on both sides. Place them in an air fryer or on a sheet pan in one even layer. Air fry at 400 F for 8-10 minutes, flipping halfway through. If baking, bake at 425 F for 10-15 minutes (and use the convection setting on your oven if applicable.)
As the shrimp cook, prepare the rest of the bowl. Fill a deep skillet halfway with water and bring to a boil. In a small bowl, mix together unagi sauce and 3-4 drops of white truffle oil. Taste and adjust if necessary. In another small bowl, mix together the sriracha, soy sauce, mayo and 3-4 drops of white truffle oil. Taste and adjust if necessary.
Place the asparagus on a cutting board. Halve each piece lengthwise, creating two long strips. Steam or boil the asparagus for 2-3 minutes, until bright green and tender. Remove from the heat, then cut each strip into 1-2 inch pieces.
Assemble the bowl with 1 cup of sushi rice per person. Add half an avocado on the side along with asparagus, the crispy shrimp, scallions, sesame seeds, seaweed and a generous drizzle of both truffle spicy mayo and truffle unagi sauce.