Description
This dish combines crispy rice with a spicy shrimp salad, topped with creamy avocado and garnished with jalapeños for a delightful twist.
Ingredients
- 1½ cups short grain sushi rice
- 2 teaspoons mirin
- 1 cup vegetable oil (for frying)
- ¾ pound large shrimp, peeled and deveined
- 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
- Rinse the sushi rice under cold water until the water runs clear. Drain and combine the rice with 2 cups of water in a pot.
- Bring to a boil, lower the heat, and let it simmer until the water is absorbed. Once cooked, mix in mirin and let it cool on a baking sheet.
- Cut the cooled rice into squares or rectangles.
- Heat 1 cup of vegetable oil in a large pan and fry the rice pieces until crispy and golden brown. Drain on paper towels.
- In a skillet, heat 2 tablespoons of vegetable oil over medium-high heat and sauté the shrimp until opaque and pink, about 2-3 minutes per side.
- In a bowl, combine cooked shrimp, green onions, Kewpie mayonnaise, sriracha, jalapeño, and soy sauce. Toss to mix.
- Layer crispy rice on a plate, top with the spicy shrimp salad, garnish with avocado and jalapeños, and drizzle with eel sauce if desired.
Notes
For added flavor, try adding sesame seeds to the rice before frying. Serve alongside cucumber salad or miso soup.
