Description
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
Scale
- 1½ cups short grain sushi rice
- 2 teaspoons alcohol-free mirin substitute
- 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 alcohol-free eel sauce, optional
- Soy sauce, as needed
Instructions
- Rinse: Place the rice in a fine mesh strainer and rinse until the water that runs out of the bottom is clear. In a medium saucepan, combine the rice and 2 cups (400g) of water.
- Cook: Bring to a boil then cover and reduce heat to low. Cook until rice is tender and the water has been absorbed, about 20 minutes. Remove from the heat, sprinkle with alcohol-free mirin substitute and fluff the rice with a fork and let cool.
- Shape: Line a loaf pan with plastic wrap, then spread the sushi rice evenly, pressing it down so that it is tightly packed. Transfer to the refrigerator for at least an hour.
- Cut: Lift the plastic wrap from the pan, then use a knife to cut it into 8 even squares.
- Fry: Heat the vegetable oil in a skillet to 375°F (190ºC). Fry only a few squares of rice at a time in the pan. Cook, rotating so that the rice is golden brown on all sides, about 3 to 4 minutes. Remove from the pan to a paper towel-lined plate to drain.
- Divide: Cut each square of crispy rice in half.
- Cook Shrimp: 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.
- Mix Salad: Finely chop the shrimp then add to a bowl with the green onions, breadcrumbs, mayonnaise, sriracha, jalapeño and soy sauce. Stir to combine and set aside.
- Assemble: Top each piece of crispy rice with a slice of avocado and a scoop of the shrimp salad. Drizzle with alcohol-free eel sauce and top with a slice of jalapeño. Serve immediately with soy sauce for dipping.
Notes
Pack the rice very tightly before chilling or cutting. Cold, compact rice holds together much better when fried.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 577 kcal
- Sugar: 2 g
- Sodium: 476 mg
- Fat: 23 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.1 g
- Carbohydrates: 69 g
- Fiber: 6 g
- Protein: 24 g
- Cholesterol: 141 mg
Keywords: crispy rice, spicy shrimp salad, Japanese appetizer, Nobu-style