Why Make This Recipe
Crispy Rice with Spicy Shrimp Salad is a delightful dish that combines textures and flavors. The crispy rice packs a crunchy bite, while the spicy shrimp salad brings a zesty kick. It’s fresh, filling, and perfect for a quick lunch or dinner. Plus, it’s easy to make and sure to impress your family and friends!
How to Make Crispy Rice with Spicy Shrimp Salad
Ingredients:
- 1½ cups short grain sushi rice
- 2 teaspoons mirin
- 1 cup vegetable oil
- ¾ pound large (21-30 count) shrimp, 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
- 1 medium Hass avocado, pitted, peeled, and sliced
- 1 small jalapeño, thinly sliced
- 2 tablespoons eel sauce (optional)
- Soy sauce, as needed
Directions:
For the Crispy Rice:
- Rinse the sushi rice in cold water until the water runs clear. This helps remove excess starch.
- In a pot, combine the rice and mirin with 2 cups of water. Cover and bring it to a boil. Once boiling, reduce the heat and let it simmer for 15 minutes.
- After cooking, let the rice sit covered for 10 minutes. Then, spread it on a baking sheet to cool.
- Once cool, shape the rice into small squares or rectangles.
- Heat the vegetable oil in a pan over medium-high heat. Once hot, fry the rice pieces until golden brown and crispy on both sides. Drain on paper towels.
For the Spicy Shrimp Salad:
- Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes per side.
- In a bowl, mix together the cooked shrimp, diced green onions, panko breadcrumbs, kewpie mayonnaise, sriracha, diced jalapeño, and soy sauce. Stir until well combined.
For Serving:
- On each crispy rice piece, place a scoop of the spicy shrimp salad.
- Top with avocado slices and garnish with thinly sliced jalapeño. Drizzle with eel sauce, if using.
How to Serve Crispy Rice with Spicy Shrimp Salad
Serve this dish warm. It works perfectly as an appetizer or a light main course. You can also offer soy sauce on the side for dipping.
How to Store Crispy Rice with Spicy Shrimp Salad
If you have leftovers, store the crispy rice and shrimp salad separately. Keep the shrimp salad in an airtight container in the fridge for up to 2 days. The crispy rice can be stored at room temperature but is best enjoyed fresh.
Tips to Make Crispy Rice with Spicy Shrimp Salad
- Make sure not to overcrowd the pan when frying the rice to ensure they stay crispy.
- For extra flavor, add some lime juice to the shrimp salad.
- If you like it spicy, feel free to add more sriracha or sliced jalapeños.
Variation
You can swap the shrimp with cooked crab meat or smoked salmon for a different flavor profile. Also, try adding different vegetables like cucumbers or carrots to the salad for added crunch.
FAQs
1. Can I use other types of rice?
While short grain sushi rice is best for texture, you can use other types of rice, but the crispiness might vary.
2. Is Kewpie mayonnaise different from regular mayonnaise?
Yes, Kewpie mayonnaise is creamier and has a slightly sweeter flavor compared to regular mayonnaise.
3. Can I make this recipe ahead of time?
The rice is best made fresh, but you can prepare the shrimp salad in advance and store it in the fridge. Just make the rice when you are ready to serve.
Crispy Rice with Spicy Shrimp Salad
Ingredients
For the Crispy Rice
- 1.5 cups 1½ cups short grain sushi rice Short grain sushi rice is preferred for texture.
- 2 teaspoons 2 teaspoons mirin Adds flavor to the rice.
- 1 cup 1 cup vegetable oil For frying the rice.
For the Spicy Shrimp Salad
- 0.75 pounds ¾ pound large (21-30 count) shrimp, peeled, deveined, and tails removed Fresh or frozen shrimp can be used.
- 2 tablespoons 2 tablespoons vegetable oil For cooking the shrimp.
- 0.25 cups ¼ cup diced green onions Adds a fresh flavor.
- 0.25 cups ¼ cup panko breadcrumbs For texture in the salad.
- 3 tablespoons 3 tablespoons kewpie mayonnaise Creamy Japanese mayonnaise.
- 2 tablespoons 2 tablespoons sriracha Adjust for spice level.
- 1 tablespoon 1 tablespoon diced jalapeño For extra heat.
- 1 teaspoon 1 teaspoon soy sauce Adds umami flavor.
For Serving
- 1 medium 1 medium Hass avocado, pitted, peeled, and sliced For topping.
- 1 small 1 small jalapeño, thinly sliced Optional garnish.
- 2 tablespoons 2 tablespoons eel sauce Optional drizzle.
- Soy sauce, as needed For serving on the side.
Instructions
Preparation of Crispy Rice
- Rinse the sushi rice in cold water until the water runs clear.
- In a pot, combine the rice and mirin with 2 cups of water. Cover and bring it to a boil.
- Once boiling, reduce the heat and let it simmer for 15 minutes.
- After cooking, let the rice sit covered for 10 minutes. Then, spread it on a baking sheet to cool.
- Once cool, shape the rice into small squares or rectangles.
- Heat the vegetable oil in a pan over medium-high heat and fry the rice pieces until golden brown and crispy on both sides. Drain on paper towels.
Cooking Spicy Shrimp Salad
- Heat 2 tablespoons of vegetable oil in a skillet over medium heat.
- Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes per side.
- In a bowl, mix together the cooked shrimp, diced green onions, panko breadcrumbs, kewpie mayonnaise, sriracha, diced jalapeño, and soy sauce. Stir until well combined.
Assembly
- On each crispy rice piece, place a scoop of the spicy shrimp salad.
- Top with avocado slices and garnish with thinly sliced jalapeño. Drizzle with eel sauce, if using.