Description
A delightful dish combining crispy rice with a flavorful spicy shrimp salad, perfect for any occasion.
Ingredients
- 1½ cups short grain sushi rice
- 2 teaspoons mirin
- 1 cup vegetable oil (for frying)
- ¾ pound large shrimp, peeled and deveined
- 2 tablespoons vegetable oil (for sautéing shrimp)
- 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
Instructions
- Wash the sushi rice under cold water until it runs clear. Drain and combine the rice with water (usually about 1½ cups of rice to 2 cups of water). Bring to a boil, lower the heat, and let it simmer until the water absorbs completely. Mix in mirin once cooked, then let it cool on a baking sheet.
- Cut the cooled rice into squares or rectangles.
- Heat 1 cup of vegetable oil in a large pan and fry the rice pieces until crispy and golden brown on all sides. Drain on paper towels.
- In a skillet, heat 2 tablespoons of vegetable oil over medium-high heat and sauté the shrimp until opaque and pink, about 2-3 minutes per side.
- In a bowl, combine the cooked shrimp with green onions, Kewpie mayonnaise, sriracha, diced jalapeño, and soy sauce.
- To serve, layer crispy rice on a plate, top with the spicy shrimp salad, garnish with avocado and sliced jalapeños, and drizzle with eel sauce if desired.
Notes
Ensure the oil is hot enough when frying the rice and shrimp to achieve the perfect texture. Adjust the sriracha for desired spice levels.