Crispy Rice with Spicy Shrimp Salad Recipe
A delectable recipe featuring golden, crispy sushi rice squares topped with a spicy, creamy shrimp salad. Perfectly balanced with fresh avocado slices, jalapeño heat, and optional eel sauce for an irresistible appetizer or light meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese Fusion
Ingredients
Scale
For the Crispy Rice:
- 1½ cups short grain sushi rice
- 2 teaspoons mirin
- 1 cup vegetable oil
For the Spicy Shrimp Salad:
- 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
For Serving:
- 1 medium Hass avocado, pitted, peeled and sliced
- 1 small jalapeño, thinly sliced
- 2 tablespoons eel sauce (optional)
- Soy sauce, as needed for dipping
Instructions
- Prepare the Rice: Rinse the sushi rice under cold water using a fine mesh strainer until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice with 2 cups (400g) of water and bring to a boil. Reduce heat to low, cover, and simmer for about 20 minutes or until the rice is tender and the water is fully absorbed. Remove from heat, sprinkle with mirin, fluff the rice with a fork, and allow it to cool.
- Shape and Chill the Rice: Line a loaf pan with plastic wrap, then evenly spread the cooled rice into the pan, pressing firmly to pack it tightly. Refrigerate for at least one hour to set.
- Cut and Fry the Rice: Remove the rice block from the pan by lifting the plastic wrap. Using a knife, cut the rice into 8 even squares. Heat vegetable oil in a skillet to 375°F (190°C). Fry the rice squares in batches, cooking for 3 to 4 minutes, turning occasionally, until all sides are golden brown and crispy. Drain on paper towels.
- Prepare the Shrimp Salad: Heat 2 tablespoons of vegetable oil in a large sauté pan over medium heat. Add the shrimp and cook until the shrimp are pink, opaque, and cooked through, about 2 minutes total, flipping once. Remove from heat and allow to cool slightly. Finely chop the shrimp and combine in a bowl with diced green onions, panko breadcrumbs, kewpie mayonnaise, sriracha, diced jalapeño, and soy sauce. Stir well to combine.
- Assemble the Dish: Cut each fried rice square in half. Top each piece with a slice of avocado, a generous scoop of the spicy shrimp salad, and a thin slice of jalapeño. Drizzle with eel sauce if using. Serve immediately with soy sauce on the side for dipping.
Notes
- Use short grain sushi rice for the best texture and crispiness.
- Mirin adds a subtle sweetness and depth to the rice, but can be omitted if unavailable.
- Be careful when frying the rice squares at 375°F to avoid oil splatters; fry in small batches for even cooking.
- Shrimp can be substituted with cooked crab or firm white fish for a different flavor.
- Adjust the amount of sriracha and jalapeño to control the spice level to your preference.
- The eel sauce is optional but adds a sweet, savory glaze that complements the spicy salad.
Keywords: crispy rice, spicy shrimp salad, sushi rice appetizer, fried rice squares, Japanese fusion recipe, kewpie mayonnaise shrimp, sriracha shrimp salad
