Description
A delightful dish that combines crispy rice cakes with a spicy shrimp salad, evoking the vibrant flavors of coastal markets.
Ingredients
- 1½ cups short grain sushi rice
- 2 teaspoons mirin
- 1 cup vegetable oil
- 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
- 1 medium Hass avocado, pitted, peeled and sliced
- 1 small jalapeño, thinly sliced
- 2 tablespoons eel sauce, optional
- Soy sauce, as needed
Instructions
- Begin cooking the sushi rice according to package instructions.
- Rinse the rice until the water runs clear. Cook with the desired amount of water and allow it to cool.
- Stir in the mirin as the rice cools for added flavor.
- In a separate skillet, heat 2 tablespoons of vegetable oil over medium-high heat.
- Add the shrimp to the skillet and sauté until pink and opaque, about 2-3 minutes.
- Mix the cooked shrimp with kewpie mayonnaise, sriracha, diced jalapeño, and soy sauce in a bowl.
- Form the cooled sushi rice into patties and coat them with panko breadcrumbs.
- Heat the remaining vegetable oil in a skillet over medium heat. Fry the rice patties until golden brown and crispy, about 3-4 minutes per side.
- To serve, plate the crispy rice cakes and top with spicy shrimp salad. Garnish with sliced avocado and jalapeño, and drizzle with eel sauce if desired. Serve alongside soy sauce for dipping.
Notes
Ensure the sushi rice is completely cooled before forming patties. For extra crunch, consider using additional panko breadcrumbs.
