Name: Crispy Rice with Spicy Shrimp Salad
Ingredients: 1½ cups short grain sushi rice: This rice is essential for making the crispy base. Its sticky texture allows the rice to form together, ensuring a solid square once chilled.; 2 teaspoons mirin: A sweet rice wine that enhances the flavor of the rice and adds a subtle sweetness.; 1 cup vegetable oil: Used for frying the rice squares, the oil must be at the right temperature to achieve a golden-brown crispiness.; ¾ pound large shrimp: The star protein of the dish; shrimp adds a succulent contrast to the crunch of the rice.; 2 tablespoons vegetable oil: This oil is used to sauté the shrimp, giving it a nice sear and flavor.; ¼ cup diced green onions: These add a fresh, vibrant crunch to the shrimp salad, allowing for a refreshing flavor enhancement.; ¼ cup panko breadcrumbs: These breadcrumbs provide additional crunch and texture to the shrimp salad.; 3 tablespoons kewpie mayonnaise: This Japanese mayonnaise is creamier and has a richer taste than regular mayonnaise, enhancing the overall dish’s flavor.; 2 tablespoons sriracha: A staple for adding heat to the shrimp salad; it gives that desirable spicy kick.; 1 tablespoon diced jalapeño: For those who love an extra layer of spice, jalapeños bring a fresh heat that complements the sriracha.; 1 teaspoon soy sauce: This adds umami depth to the shrimp mixture, tying the flavors together.; 1 medium Hass avocado: A creamy and nutritious addition that balances the dish with its smooth texture.; 1 small jalapeño (for serving): Thinly sliced for garnish, providing an attractive look and extra spice.; 2 tablespoons eel sauce (optional): This sweet and savory sauce can add an exceptional finishing touch if desired.; Soy sauce (as needed for serving): It serves as a dipping sauce, enhancing each bite.

Description

Enjoy Crispy Rice with Spicy Shrimp Salad—crispy rice squares topped with a spicy shrimp salad, combining textures and flavors for an unforgettable meal.

Ingredients

Scale

1½ cups short grain sushi rice: This rice is essential for making the crispy base. Its sticky texture allows the rice to form together, ensuring a solid square once chilled.
2 teaspoons mirin: A sweet rice wine that enhances the flavor of the rice and adds a subtle sweetness.
1 cup vegetable oil: Used for frying the rice squares, the oil must be at the right temperature to achieve a golden-brown crispiness.
¾ pound large shrimp: The star protein of the dish; shrimp adds a succulent contrast to the crunch of the rice.
2 tablespoons vegetable oil: This oil is used to sauté the shrimp, giving it a nice sear and flavor.
¼ cup diced green onions: These add a fresh, vibrant crunch to the shrimp salad, allowing for a refreshing flavor enhancement.
¼ cup panko breadcrumbs: These breadcrumbs provide additional crunch and texture to the shrimp salad.
3 tablespoons kewpie mayonnaise: This Japanese mayonnaise is creamier and has a richer taste than regular mayonnaise, enhancing the overall dish’s flavor.
2 tablespoons sriracha: A staple for adding heat to the shrimp salad; it gives that desirable spicy kick.
1 tablespoon diced jalapeño: For those who love an extra layer of spice, jalapeños bring a fresh heat that complements the sriracha.
1 teaspoon soy sauce: This adds umami depth to the shrimp mixture, tying the flavors together.
1 medium Hass avocado: A creamy and nutritious addition that balances the dish with its smooth texture.
1 small jalapeño (for serving): Thinly sliced for garnish, providing an attractive look and extra spice.
2 tablespoons eel sauce (optional): This sweet and savory sauce can add an exceptional finishing touch if desired.
Soy sauce (as needed for serving): It serves as a dipping sauce, enhancing each bite.

Instructions

Prepare the Rice: Rinse 1½ cups of sushi rice thoroughly under cold water until the water runs clear. This step removes excess starch. Combine the rinsed rice with 2 cups of water in a saucepan and bring it to a boil over medium-high heat. Once boiling, cover the pan and reduce the heat to low. Allow to simmer for approximately 20 minutes or until the rice is tender. Once cooked, fluff the rice with 2 teaspoons of mirin and let it cool.
Mold the Rice: Line a loaf pan with plastic wrap. Pack the cooled rice tightly into the loaf pan. Cover with plastic wrap and chill in the refrigerator for at least one hour. This helps the rice hold its square shape when cooked.
Fry the Rice: After chilling, remove the rice from the pan and cut it into squares. Heat 1 cup of vegetable oil in a deep frying pan or heavy-bottomed pot until it reaches 375°F (190ºC). Fry the rice squares in batches for about 3-4 minutes, or until they become golden brown. Use a slotted spoon to remove them and place them on paper towels to drain excess oil. Cut each square in half for easier serving.
Prepare the Shrimp Salad: In a sauté pan, heat 2 tablespoons of vegetable oil over medium-high heat. Add ¾ pound of large shrimp (peeled, deveined, tails removed) and cook until the shrimp turn pink and opaque, about 2-3 minutes. Remove from heat, chop the shrimp finely, and place them in a mixing bowl. Add ¼ cup of diced green onions, ¼ cup of panko breadcrumbs, 3 tablespoons of kewpie mayonnaise, 2 tablespoons of sriracha, 1 tablespoon of diced jalapeño, and 1 teaspoon of soy sauce. Mix well to combine.
Assemble the Dish: To serve, place the crispy rice squares on a platter. Top each square generously with the spicy shrimp salad. Add slices of 1 medium Hass avocado on top, and if desired, drizzle with 2 tablespoons of eel sauce. Garnish with thinly sliced jalapeño for an extra kick and serve with soy sauce on the side for dipping.