Description
A delicious twist on a popular sushi appetizer, this crispy rice with spicy shrimp salad balances texture, flavor, and heat. It features golden-brown, pan-fried sushi rice topped with a creamy, spicy shrimp mixture. Perfect for sushi lovers and those who prefer cooked seafood, this dish is easy to prepare and impressive to serve.
Ingredients
For the Crispy Rice:
- 1½ cups short-grain sushi rice
- 2 teaspoons mirin
- 1 cup vegetable oil (for frying)
For the Spicy Shrimp Salad:
- ¾ pound large shrimp (21–30 count), peeled, deveined, and tails removed
- 2 tablespoons vegetable oil
- ¼ cup diced green onions
- ¼ cup panko breadcrumbs
- 3 tablespoons Kewpie mayonnaise
- 2 tablespoons sriracha
- 1 tablespoon diced jalapeño
- 1 teaspoon soy sauce
For the Grand Finale:
- 1 medium Hass avocado, pitted, peeled, and sliced
- 1 small jalapeño, thinly sliced
- 2 tablespoons eel sauce (optional)
- Soy sauce, as needed
Instructions
- Prep the Perfect Rice:
- Rinse the rice in a fine mesh strainer until the water runs clear.
- In a medium saucepan, combine the rice and 2 cups (400g) of water.
- Bring to a boil, cover, and reduce heat to low. Cook for about 20 minutes until tender.
- Remove from heat, sprinkle with mirin, fluff with a fork, and let it cool.
- Shape & Chill:
- Line a loaf pan with plastic wrap and evenly press the sushi rice into the pan.
- Refrigerate for at least an hour to firm up.
- Slice & Sizzle:
- Lift the rice from the pan and cut it into 8 even squares.
- Heat vegetable oil in a skillet to 375°F (190ºC).
- Fry the rice squares in batches, turning until golden brown on all sides (about 3-4 minutes).
- Transfer to a paper towel-lined plate and let drain.
- Cut each square in half.
- Sauté the Shrimp Sensation:
- Heat a large pan over medium heat with oil.
- Cook shrimp until pink and opaque, about 1 minute per side.
- Remove from heat, let cool, then finely chop.
- Mix Up the Magic:
- In a bowl, mix the chopped shrimp, green onions, breadcrumbs, mayo, sriracha, jalapeño, and soy sauce until well combined.
- Assemble & Devour:
- Place a slice of avocado on each crispy rice piece.
- Top with a scoop of the spicy shrimp salad.
- Drizzle with eel sauce and garnish with jalapeño slices.
- Serve immediately with soy sauce for dipping.
Notes
- Chill the rice for at least an hour to ensure it holds its shape when frying.
- Adjust the sriracha level based on your spice preference.
- Fry the rice at 375°F (190°C) for optimal crispiness without absorbing excess oil.
- Store leftover shrimp salad in an airtight container in the fridge for up to 2 days.
- Prep Time: 20 minutes (plus chilling)
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: Japanese-Inspired