Crispy Rice with Spicy Shrimp Salad (Better Than Takeout!)

Name: Crispy Rice with Spicy Shrimp Salad (Better Than Takeout!)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1½ cups short grain sushi rice; 2 teaspoons mirin; 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 eel sauce, optional; Soy sauce, as needed

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I still remember the first time I set a plate of these down in front of my family—they were gone before I could even grab my own. There's something so satisfying about that first crunchy bite. Don't let the restaurant-worthy look fool you, sweet friend. If you can cook rice and stir a bowl of salad, you can absolutely pull this off.

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Culinow @CulinowKitchen

Crispy Rice with Spicy Shrimp Salad (Better Than Takeout!)

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01 The Story Behind This Dish 02 Recipe Card 03 Ingredients 04 Directions 05 Notes & Tips 06 Nutrition Facts 07 Community Photos 08 Reviews 09 Related Recipes

Recipe Story

The Story Behind This Dish

A little note from the kitchen.

If you've ever eyed those pretty little crispy rice bites at a fancy restaurant and thought there's no way you could make them yourself, this recipe is about to change your mind. These golden, crunchy squares of sushi rice are topped with a creamy, spicy shrimp salad that tastes like something you'd pay a fortune for—but you get to make them right in your own kitchen for a fraction of the cost.

The magic here is all about texture. You've got the shatter-crisp outside of the fried rice, the pillowy warmth inside, cool slices of buttery avocado, and that punchy shrimp salad brought to life with kewpie mayo, sriracha, and a little kick of fresh jalapeño. A drizzle of eel sauce ties it all together with a touch of sweetness. Every single bite is a happy little party in your mouth.

These are perfect for game day, girls' night, a special date-night-in, or any time you want to feel a bit fancy without the fuss. Yes, there's a little planning involved (the rice needs some chill time), but I promise none of it is hard. Make a batch, watch them disappear, and get ready for everyone to ask you for the recipe.

Crispy Rice with Spicy Shrimp Salad (Better Than Takeout!)

COURSE: Main Course DIFFICULTY: Easy

PREP TIME 20 mins

COOK TIME 30 mins

TOTAL TIME 50 mins

SERVINGS 4 people

Directions

Tip: Tap steps to mark as completed

1 For the crispy rice: Add the rice to a fine mesh strainer and rinse under running water until the water coming out the bottom runs clear—this rinses away extra starch. Tip the rinsed rice into a medium saucepan along with 2 cups (400g) of water.

2 Bring the pot to a boil, then pop on the lid and turn the heat down to low. Let it cook until the rice is tender and all the water has been absorbed, about 20 minutes. Take it off the heat, sprinkle the mirin over the top, fluff gently with a fork, and let it cool.

3 Line a loaf pan with plastic wrap and spread the rice out evenly, pressing down firmly so it's nice and tightly packed. Slide it into the fridge to chill for at least an hour.

4 Using the plastic wrap, lift the packed rice out of the pan, then cut it into 8 even squares with a knife.

5 Heat the vegetable oil in a skillet to 375°F (190ºC). Fry just a few rice squares at a time so the pan isn't crowded. Cook, turning them so all sides turn golden brown, about 3 to 4 minutes. Move them to a paper towel-lined plate to drain.

6 Cut each crispy rice square in half.

7 For the spicy shrimp salad: Set a large sauté pan over medium heat, add the oil, and let it warm up. Add the shrimp and cook until pink and no longer see-through, about 1 minute. Flip and finish cooking until just done. Transfer to a cutting board to cool.

8 Finely chop the cooled shrimp and add it to a bowl with the green onions, breadcrumbs, mayonnaise, sriracha, jalapeño, and soy sauce. Stir everything together until well combined and set aside.

9 For serving: Top each piece of crispy rice with a slice of avocado and a scoop of the shrimp salad. Drizzle with eel sauce and finish with a slice of jalapeño. Serve right away with soy sauce for dipping.

Chef's Note

Make-ahead friendly: You can press and chill the rice up to a day in advance. Just keep it wrapped tightly in the fridge and fry it fresh when you're ready to serve.

Control the heat: If you're cooking for little ones or folks who don't love spice, scale back the sriracha and leave out the fresh jalapeño. Prefer it fiery? Add an extra spoonful of sriracha or a few jalapeño seeds.

No kewpie mayo? Regular mayonnaise works in a pinch. Stir in a tiny splash of rice vinegar and a pinch of sugar to mimic that signature tangy-sweet flavor.

Frying tip: Keep your oil steady around 375°F for that perfect golden crust. If it's too cool the rice turns greasy, and too hot it browns before crisping. A little kitchen thermometer takes all the guesswork out.

Best served fresh: These are at their crispy best right after frying, so assemble and serve them the same day. Leftover shrimp salad keeps in an airtight container in the fridge for up to a day.

Nutrition Facts

Serving: 4 serving

Calories: 2160kcal

Protein: 72g

Carbs: 270g

Fat: 90g

Sugar: 36g

Fiber: 18g

Sodium: 1800mg

Cholesterol: 180mg

Potassium: 900mg

Vitamin A: 90%

Vitamin C: 36%

Calcium: 72%

Iron: 54%

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The Story Behind This Dish

Crispy Rice with Spicy Shrimp Salad (Better Than Takeout!)