Spicy Shrimp Crispy Rice
Spicy Shrimp Crispy Rice
Ingredients
For the Crispy Rice Base
- 2 cups short-grain sushi rice, cooked according to package directions
- 1/4 cup sushi vinegar
- 2 cups cooking oil, for frying
For the Spicy Shrimp Topping
- 1 pound cooked shrimp, peeled, deveined, and tails removed
- 1/2 cup mayonnaise
- 2 tablespoons sriracha or similar chili sauce, or to taste
For Assembly and Garnish
- 1 avocado, ripe, thinly sliced
- 2 tablespoons spicy mayonnaise, for drizzling, or more as needed
- 2 tablespoons sesame seeds
- 2 tablespoons fresh chives, finely chopped
- 1/4 cup soy sauce, for dipping, optional
Instructions
- 1
Prepare the sushi rice according to package directions. Once cooked, transfer the hot rice to a large bowl and pour the sushi vinegar over it. Gently fold the vinegar into the rice until thoroughly combined.
⏱️ 25 min
- 2
Line a flat, rectangular tray or container (approximately 8x8 inches) with plastic wrap, ensuring extra plastic wrap hangs over the edges. Transfer the seasoned rice into the lined tray, spreading it evenly to form a compact layer.
⏱️ 5 min
- 3
Cover the rice with another layer of plastic wrap and press down very firmly to compact the rice into a solid block. The firmer the rice is pressed, the better it will hold its shape when fried. Place the tray in the freezer for at least 1 hour to allow the rice to firm up completely.
⏱️ 5 min
- 4
While the rice is chilling, prepare the spicy shrimp topping. Place the cooked shrimp into a food processor. Process the shrimp until it is finely minced and forms a paste-like consistency.
⏱️ 10 min
- 5
Transfer the minced shrimp to a medium bowl. Add the mayonnaise and sriracha (or chili sauce) to the shrimp. Mix all ingredients thoroughly until a smooth, uniformly pinkish-orange spicy shrimp mixture is formed. Set aside.
⏱️ 5 min
- 6
Once the rice block is firm, remove it from the freezer and carefully lift it out of the tray using the plastic wrap. Place the rice block on a cutting board and carefully slice it with a sharp knife into uniform small rectangular or square pieces, about 1 1/2 inches by 1 1/2 inches.
⏱️ 10 min
- 7
Heat the cooking oil in a large skillet or deep pot over medium-high heat until it reaches 350-375°F (175-190°C). Carefully place the individual rice squares into the hot oil, frying in batches if necessary to avoid overcrowding. Fry for 2-4 minutes per side, or until they are golden brown and crispy.
⏱️ 15 min•🌡️ 360
- 8
Remove the crispy rice from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain any excess oil.
⏱️ 5 min
- 9
To assemble, arrange the crispy rice squares on a serving plate. Top each crispy rice square with a few thin slices of fresh avocado.
⏱️ 5 min
- 10
Using a piping bag fitted with a star tip (or simply a spoon), place a dollop of the spicy shrimp mixture on top of the avocado on each crispy rice piece.
⏱️ 5 min
- 11
Drizzle additional spicy mayonnaise over the shrimp topping. Garnish generously with sesame seeds and chopped chives. Serve immediately, optionally with a small bowl of soy sauce for dipping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Shrimp Crispy Rice
Ingredients
For the Crispy Rice Base
- 2 cups short-grain sushi rice, cooked according to package directions
- 1/4 cup sushi vinegar
- 2 cups cooking oil, for frying
For the Spicy Shrimp Topping
- 1 pound cooked shrimp, peeled, deveined, and tails removed
- 1/2 cup mayonnaise
- 2 tablespoons sriracha or similar chili sauce, or to taste
For Assembly and Garnish
- 1 avocado, ripe, thinly sliced
- 2 tablespoons spicy mayonnaise, for drizzling, or more as needed
- 2 tablespoons sesame seeds
- 2 tablespoons fresh chives, finely chopped
- 1/4 cup soy sauce, for dipping, optional
Instructions
- 1
Prepare the sushi rice according to package directions. Once cooked, transfer the hot rice to a large bowl and pour the sushi vinegar over it. Gently fold the vinegar into the rice until thoroughly combined.
⏱️ 25 min - 2
Line a flat, rectangular tray or container (approximately 8x8 inches) with plastic wrap, ensuring extra plastic wrap hangs over the edges. Transfer the seasoned rice into the lined tray, spreading it evenly to form a compact layer.
⏱️ 5 min - 3
Cover the rice with another layer of plastic wrap and press down very firmly to compact the rice into a solid block. The firmer the rice is pressed, the better it will hold its shape when fried. Place the tray in the freezer for at least 1 hour to allow the rice to firm up completely.
⏱️ 5 min - 4
While the rice is chilling, prepare the spicy shrimp topping. Place the cooked shrimp into a food processor. Process the shrimp until it is finely minced and forms a paste-like consistency.
⏱️ 10 min - 5
Transfer the minced shrimp to a medium bowl. Add the mayonnaise and sriracha (or chili sauce) to the shrimp. Mix all ingredients thoroughly until a smooth, uniformly pinkish-orange spicy shrimp mixture is formed. Set aside.
⏱️ 5 min - 6
Once the rice block is firm, remove it from the freezer and carefully lift it out of the tray using the plastic wrap. Place the rice block on a cutting board and carefully slice it with a sharp knife into uniform small rectangular or square pieces, about 1 1/2 inches by 1 1/2 inches.
⏱️ 10 min - 7
Heat the cooking oil in a large skillet or deep pot over medium-high heat until it reaches 350-375°F (175-190°C). Carefully place the individual rice squares into the hot oil, frying in batches if necessary to avoid overcrowding. Fry for 2-4 minutes per side, or until they are golden brown and crispy.
⏱️ 15 min•🌡️ 360 - 8
Remove the crispy rice from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain any excess oil.
⏱️ 5 min - 9
To assemble, arrange the crispy rice squares on a serving plate. Top each crispy rice square with a few thin slices of fresh avocado.
⏱️ 5 min - 10
Using a piping bag fitted with a star tip (or simply a spoon), place a dollop of the spicy shrimp mixture on top of the avocado on each crispy rice piece.
⏱️ 5 min - 11
Drizzle additional spicy mayonnaise over the shrimp topping. Garnish generously with sesame seeds and chopped chives. Serve immediately, optionally with a small bowl of soy sauce for dipping.
⏱️ 5 min