Crispy Rice with Spicy Shrimp Salad

A delightful dish combining crunchy sushi rice and zesty, spicy shrimp salad, perfect for casual dinners or impressing guests.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: Japanese

Calories: 400

For the Rice

2 cups Short Grain Sushi Rice Provides the ideal texture for achieving that perfect crispiness.
2 tablespoons Mirin A subtly sweet rice wine that adds depth and enhances flavor.
2 cups Vegetable Oil Essential for frying, creating that golden, crunchy exterior.
1 pound Large Shrimp (21-30 count) Using cooked shrimp speeds up preparation.
4 tablespoons Green Onions Brings a refreshing burst of flavor.
1 cup Panko Breadcrumbs Contributes to that extra crunch.
1/2 cup Kewpie Mayonnaise This Japanese mayo enriches the dish with creamy goodness.
2 tablespoons Sriracha Adds a delicious kick of spice.
1 diced Jalapeño Freshly chopped, adds extra heat.
2 tablespoons Soy Sauce Elevates the umami flavor.
1 tablespoon Eel Sauce (optional) For a sweet-savory note, optional.

Preparation

Rinse the rice under cold water until the water runs clear.
Combine the rinsed rice with fresh water and mirin, then cook according to your rice cooker’s settings.
Once cooked, let the rice cool on a baking sheet.
In a bowl, mix the cooked shrimp, green onions, jalapeño, Kewpie mayonnaise, Sriracha, soy sauce, and eel sauce.
Shape the cooled rice into 2-inch thick rectangles or squares.
Roll each rice piece in panko breadcrumbs.

Cooking

Fry the rice pieces in hot vegetable oil until golden brown and crispy, about 3-4 minutes per side.
Remove and drain on paper towels.

Serving

Plate the crispy rice pieces and top with the spicy shrimp salad. Garnish as desired.
Serve immediately while still warm and crispy.

For extra crispy texture, ensure the oil is hot before adding rice. Store crispy rice and shrimp salad separately in the fridge for up to 2 days.