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–+ servings
Crispy Rice with Spicy Shrimp Salad

Crispy Rice with Spicy Shrimp Salad for a Crunchy Delight

Crispy Rice with Spicy Shrimp Salad combines texture and flavor for a delicious, gluten-free dish.
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Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 2 cups Short Grain Sushi Rice Provides the ideal texture; use short-grain for maximum stickiness.
  • 2.5 cups Water For cooking the rice.
  • 2 tablespoons Mirin Adds a touch of sweetness; check for gluten content if needed.
  • Vegetable Oil Vegetable Oil Essential for frying.
For the Salad
  • 12-15 Large Shrimp (21-30 count) Main protein source; either fresh or frozen.
  • 2 pieces Green Onions Provides a fresh flavor.
  • 0.5 cup Panko Breadcrumbs Adds an extra layer of crunch.
  • 0.25 cup Kewpie Mayonnaise Creamy base for the salad.
  • 1-2 tablespoons Sriracha Adjust according to your spice preference.
  • 1 piece Jalapeño For a fresh kick.
  • 2 tablespoons Soy Sauce Enhances umami flavor.
For Serving
  • 1 piece Hass Avocado Creamy addition for serving.
  • Eel Sauce Eel Sauce Optional for a sweet drizzle.

Equipment

  • Pot
  • skillet
  • Loaf Pan
  • Deep Frying Pan
  • Mixing bowl

Method
 

Rice Preparation
  1. Rinse the sushi rice under cold water until clear. Combine with water in a pot, cover, boil, then simmer for 20 minutes. Fluff with mirin and cool.
  2. Pack cooled rice into a loaf pan and chill for at least 1 hour.
  3. Slice chilled rice into squares or rectangles.
Frying and Shrimp Preparation
  1. Heat vegetable oil to 375°F (190ºC). Fry rice squares in batches for 3-4 minutes until golden brown. Drain on paper towels.
  2. Sauté shrimp in a skillet for about 2 minutes until pink and opaque, then chop finely.
Salad Assembly
  1. Combine chopped shrimp, green onions, panko, mayonnaise, sriracha, jalapeño, and soy sauce in a bowl. Mix well.
  2. Top each rice square with the shrimp salad. Optionally add avocado slices and drizzle with eel sauce.

Nutrition

Serving: 1servingCalories: 330kcalCarbohydrates: 40gProtein: 20gFat: 14gSaturated Fat: 2gCholesterol: 150mgSodium: 700mgPotassium: 300mgFiber: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 2mgIron: 10mg

Notes

For best results, allow the rice to cool completely and chill thoroughly before frying.

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