Crispy Rice with Spicy Shrimp Salad
The shrimp is finely chopped into small pieces and combined with kewpie mayonnaise, sriracha, a touch of soy sauce, green onion, diced jalapeño and panko breadcrumbs for some added crunch.
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)
Directions
- 1
Place the rice in a fine mesh strainer and rinse until the water that runs out of the bottom is clear. This gets some of the starch out of the rice. In a medium saucepan, combine the rice and 2 cups (400g) of water.
- 2
Heat a large sauté pan over medium heat, add the oil and heat through. Add the shrimp to the pan, cooking until pink and no longer translucent, about 1 minute. Flip and continue to cook until just cooked through. Remove to a cutting board and allow to cool.
- 3
Top each piece of crispy rice with a slice of avocado and a scoop of the shrimp salad. Drizzle with the eel sauce and top with a slice of jalapeño. Serve immediately with soy sauce for dipping.