Crispy Rice with Spicy Shrimp Salad (2024)

I’m currently 20 weeks pregnant and have been craving my beloved spicy tuna crispy rice! Unfortunately since raw fish during pregnancy is not advised, I haven’t been able to indulge. Instead I’ve come up with this pregnancy (or raw fish aversion friendly) version of the fan favorite using cooked shrimp salad.

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.You can find all the ingredients for purchase here.

Crispy Rice with Spicy Shrimp Salad

Table of contents

  • Key Ingredients in This Recipe
  • How to Make Crispy Rice with Spicy Shrimp Salad
  • Tips and Tricks for This Recipe
  • Other Recipes to Try
Crispy Rice with Spicy Shrimp Salad (1)

Key Ingredients in This Recipe

  • Shrimp – I don’t season the shrimp before cooking it since the added sauces in the salad provide a fair amount of salt. I recommend cutting the shrimp into small pieces for the salad so it can easily be piled on top of the crispy rice.
  • Panko – Panko, or Japanese breadcrumbs, are light and airy. Because the shrimp are much more firm than raw fish, I add panko for extra crunch and to help bind the salad.
  • Mayonnaise – Kewpie is a type of Japanese mayonnaise that has added seasoning. If you cannot find Kewpie then substitute regular mayonnaise with a ½ teaspoon of mirin.
  • Sriracha – Sriracha is great because it is so easy to find and adds a spicy, garlic flavor to the shrimp salad.
  • Rice – Short-grain Japanese sushi rice is used to make this recipe. The plump grains stick together well, making it perfect for crispy rice. Long-grain rice won’t stick together enough to fry the pieces as the base.
  • Green onion – In this recipe I use both the white, more pungent bottom parts of the stalk as well as the more mild green tops.
  • Jalapeño – I add chopped jalapeño to the salad as well as a small slice on top to garnish the crispy rice. Removing the seeds and membrane from the jalapeño before chopping it cuts down on the spice level. As a result the jalapeño flavor remains.
  • Mirin – I season the rice with mirin for extra flavor though this step can be skipped.
  • Eel sauce – I love adding a drizzle of eel sauce over the top of the crispy rice. Make your own using my recipe here!

How to Make Crispy Rice with Spicy Shrimp Salad

Crispy Rice with Spicy Shrimp Salad (2)
Step 1: Rinse the rice.

Place the rice in a fine mesh strainer and rinse until the water that runs out of the bottom is clear. This gets some of the starch out of the rice. In a medium saucepan, combine the rice and 2 cups (400g) of water.

Step 2: Cook the rice.

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 mirin and fluff the rice with a fork and let cool.

Crispy Rice with Spicy Shrimp Salad (3)
Crispy Rice with Spicy Shrimp Salad (4)
Step 3: Shape the cooked rice.

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.

Step 4: Cut into squares.

Lift the plastic wrap from the pan, then use a knife to cut it into 8 even squares.

Crispy Rice with Spicy Shrimp Salad (5)
Crispy Rice with Spicy Shrimp Salad (6)
Step 5: Fry the rice

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.

Step 6: Cut each in half.

Cut each square of crispy rice in half.

Crispy Rice with Spicy Shrimp Salad (7)
Crispy Rice with Spicy Shrimp Salad (8)
Step 7: Cook the 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 completely.

Step 8: Make the shrimp 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.

Crispy Rice with Spicy Shrimp Salad (9)
Crispy Rice with Spicy Shrimp Salad (10)
Step 9: Assemble and serve.

Top each piece of crispy rice with a slice of avocado and a scoop of the shrimp salad. Drizzle with the eel sauce and top with a slice of jalapeño. Serve immediately with soy sauce for dipping.

Tips and Tricks for This Recipe

Tips for shaping the rice
  • Make sure the rice is packed tightly into patties so it does not fall apart when it is fried. It helps to use a piece of cling wrap to mold it into a ball.
  • Once the rice is cooked you can shape it by hand or use the pan method below.
How to Make This Recipe Gluten Free

This dish can easily be made gluten free! Rice is naturally gluten free so just make sure there is no cross-contamination in the oil when frying. Check the label of the mirin if using because some can be made with wheat. Substitute the eel sauce and soy sauce with a gluten free Tamari or liquid aminos. I like to add the butter lettuce as a cup filled with the rice like it’s served at Nobu.

Crispy Rice with Spicy Shrimp Salad (11)

Other Recipes to Try

If you enjoy this crispy rice with spicy shrimp salad recipe, give these a try and follow me on Instagram for more updates:

  • Baked Spicy Salmon Hand Rolls
  • Spicy Shrimp Bowl with Crispy Rice and Kale
  • Spicy Shrimp Salad Stuffed Avocado

Crispy Rice with Spicy Shrimp Salad

Crispy Rice with Spicy Shrimp Salad (12)

PrintPin

Prep Time 30 minutes mins

Cook Time 1 hour hr

Serves 4

Ingredients:

For the crispy rice:

  • cups short grain sushi rice
  • 2 teaspoons mirin
  • 1 cup Vegetable oil

For the spicy shrimp salad:

  • 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

For serving:

  • 1 medium Hass avocado, pitted, peeled and sliced
  • 1 small jalapeño, thinly sliced
  • 2 tablespoons eel sauce, optional
  • Soy sauce, as needed

Instructions:

For the crispy rice:

  • Place the rice in a fine mesh strainer and rinse until the water that runs out of the bottom is clear. This gets some of the starch out of the rice. In a medium saucepan, combine the rice and 2 cups (400g) of water.

  • 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 mirin and fluff the rice with a fork and let cool.

  • 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.

  • Lift the plastic wrap from the pan, then use a knife to cut it into 8 even squares.

  • 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.

  • Cut each square of crispy rice in half.

For the spicy shrimp salad:

  • 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.

  • 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.

For serving:

  • Top each piece of crispy rice with a slice of avocado and a scoop of the shrimp salad. Drizzle with the eel sauce and top with a slice of jalapeño. Serve immediately with soy sauce for dipping.

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Crispy Rice with Spicy Shrimp Salad (2024)

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