Crispy Rice Spicy Shrimp (Print Version)
# Ingredients:
→ Crispy Rice
01 -
11⁄2 cups short grain sushi rice
02 -
2 teaspoons mirin
03 -
1 cup vegetable oil
→ Spicy Shrimp Salad
04 -
3⁄4 pound large shrimp (21-30 count), peeled and deveined
05 -
2 tablespoons vegetable oil
06 -
1⁄4 cup diced green onions
07 -
1⁄4 cup panko breadcrumbs
08 -
3 tablespoons kewpie mayonnaise
09 -
2 tablespoons sriracha
10 -
1 tablespoon diced jalapeño
11 -
1 teaspoon soy sauce
→ For Serving
12 -
1 medium Hass avocado, sliced
13 -
1 small jalapeño, thinly sliced
14 -
2 tablespoons eel sauce (optional)
15 -
Soy sauce for dipping
# Instructions:
01 -
Rinse sushi rice until water runs clear. Cook with 2 cups water until tender (about 20 minutes). Season with mirin, fluff, and let cool.
02 -
Line a loaf pan with plastic wrap. Pack cooled rice evenly and firmly. Refrigerate for at least 1 hour.
03 -
Cut chilled rice into 8 squares, then halve each square. Fry in 375°F oil until golden brown on all sides (3-4 minutes). Drain on paper towels.
04 -
Sauté shrimp in oil until pink and cooked through. Cool, then finely chop.
05 -
Mix chopped shrimp with green onions, panko, kewpie mayo, sriracha, jalapeño, and soy sauce.
06 -
Top each crispy rice piece with avocado slice and shrimp salad. Garnish with jalapeño and optional eel sauce. Serve with soy sauce.
# Notes:
01 -
Can be prepared partially ahead - make rice base day before
02 -
Best served immediately while rice is crispy
03 -
Adjust sriracha amount for desired spice level