Description
A delightful dish that combines crunchy crispy rice with a flavorful spicy shrimp salad, complemented by creamy avocado.
Ingredients
- 1½ cups short grain sushi rice
- 2 teaspoons mirin
- 1 cup vegetable oil
- ¾ pound large 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
- 1 medium Hass avocado (pitted, peeled, and sliced)
- 1 small jalapeño (thinly sliced)
- 2 tablespoons eel sauce (optional)
- Soy sauce (as needed)
Instructions
- Start by rinsing the sushi rice under cold water until it runs clear. Soak it for half an hour.
- Cook the rice according to package instructions, then let it cool slightly.
- Once cool, heat one cup of vegetable oil in a skillet over medium heat.
- Shape the rice into small squares or rounds and fry them in the hot oil until golden brown and crispy, about 3-4 minutes on each side.
- Remove the crispy rice from the oil and drain on paper towels.
- For the spicy shrimp salad, heat 2 tablespoons of vegetable oil in another skillet over medium heat. Add shrimp and cook for 2-3 minutes or until pink and opaque.
- In a bowl, combine kewpie mayonnaise, sriracha, diced jalapeño, and soy sauce. Mix well and combine with cooked shrimp and diced green onions.
- Serve the crispy rice topped with the spicy shrimp salad, avocado slices, and additional jalapeño for garnish. Drizzle with eel sauce if desired.
Notes
Customize the spiciness of the shrimp salad by adjusting the amount of sriracha and jalapeño. Serve immediately for best texture.
