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–+ servings

Crispy Rice with Spicy Shrimp Salad

A delightful dish combining crunchy rice with a zesty shrimp salad, perfect for a quick lunch or dinner.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Appetizer, Main Course
Cuisine Japanese
Servings 4 servings
Calories 450 kcal

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.

Notes

Serve warm. Store crispy rice and shrimp salad separately for leftovers, with shrimp salad for up to 2 days in the fridge.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 20gFat: 20gSaturated Fat: 3gSodium: 800mgFiber: 2gSugar: 1g
Keyword Crispy Rice, Easy Dinner, Seafood, Spicy Shrimp Salad, Sushi Rice
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