Description
A delightful fusion of crispy rice topped with spicy shrimp salad and creamy avocado, perfect for family dinners or special occasions.
Ingredients
- 1½ cups short-grain sushi rice
- 2 teaspoons mirin
- 1 cup vegetable oil (for frying)
- ¾ pound large shrimp (peeled, deveined, and tails removed)
- 2 tablespoons vegetable oil (for 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
- 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 cooled 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 it on paper towels.
- For the spicy shrimp salad, heat two 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 the 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
For best results, ensure that the frying oil is at the correct temperature to avoid greasy rice. Customize spice levels by adjusting jalapeño and sriracha.