Instructions

1. 1

   Place 2 cups of cooked jasmine rice into a large mixing bowl. Add 1 tablespoon chili crunch, 1 teaspoon sesame oil, 3 teaspoons granulated sugar, and 2 tablespoons rice vinegar to the rice. Mix thoroughly to combine all ingredients with the rice, ensuring the rice is evenly coated. Set aside.

   ⏱️ 5 min

   
2. 2

   In a separate medium bowl, combine 3 tablespoons cornstarch, 2 teaspoons onion powder, 2 teaspoons garlic powder, 2 teaspoons salt, 2 teaspoons black pepper, and 1 teaspoon smoked paprika. Add the 32 peeled and deveined shrimp to the seasoning mixture and toss until the shrimp are evenly coated.

   ⏱️ 5 min

   
3. 3

   Heat 3 tablespoons avocado oil in a large pan or skillet over medium-high heat. Once the oil is shimmering, add the seasoned shrimp in a single layer, being careful not to overcrowd the pan. Cook the shrimp for 2-3 minutes per side, or until crispy and golden brown. You may need to cook in batches. Remove the cooked shrimp from the pan and set aside on a plate lined with paper towels to drain any excess oil.

   ⏱️ 10 min

   
4. 4

   Dice 1 cucumber into small, bite-sized pieces. Chop 1 bunch of green onions, separating the white and green parts if desired (though both can be used in the salad).

   ⏱️ 5 min

   
5. 5

   In a small bowl, combine 1/3 cup Kewpie mayonnaise, 3 tablespoons sriracha, and 2 tablespoons sweet chili sauce. Whisk until the sauce is smooth and well-combined.

   ⏱️ 3 min

   
6. 6

   Add the cooked crispy shrimp, diced cucumber, 1 1/2 cups edamame, and chopped green onions to the large bowl with the seasoned rice. Pour the prepared Bang Bang sauce over all the ingredients. Mix everything together thoroughly until all components are evenly coated with the sauce.

   ⏱️ 5 min

   
7. 7

   Transfer the salad to individual serving bowls. Garnish each serving with 2 tablespoons furikake and 2 teaspoons white sesame seeds before serving immediately.

   ⏱️ 2 min

   

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Nutrition Facts (per serving)