Crispy Rice with Spicy Shrimp Salad Recipe (with Video)

Preparing the Rice
1. In a medium saucepan, combine the rice and 2 cups of water.
2. Bring to a boil then cover and reduce heat to low.
3. Cook until rice is tender and the water has been absorbed, about 20 minutes.
4. Remove from the heat, add in rice vinegar, sugar, and salt then fluff the rice with a fork and let cool.
5. Line a loaf pan with plastic wrap, then spread the sushi rice evenly, pressing it down so that it is tightly packed.
6. Transfer to the refrigerator for at least an hour.
7. Lift the plastic wrap from the pan, then use a knife to cut it into 8 even squares.
Frying the Rice
1. Heat the vegetable oil in a skillet to 375°F (190ºC).
2. Fry only a few squares of rice at a time in the pan.
3. Cook, rotating so that the rice is golden brown on all sides, about 3 to 4 minutes.
4. Remove from the pan to a paper towel-lined plate to drain.
5. Cut each square of crispy rice in half.
Preparing the Shrimp
1. Heat a large sauté pan over medium heat, add the oil and heat through.
2. Add the shrimp to the pan, cooking until pink and no longer translucent, about 1 minute.
3. Flip and continue to cook until just cooked through.
4. Remove to a cutting board and allow to cool.
5. Finely chop the shrimp then add to a bowl with the green onions, breadcrumbs, mayonnaise, sriracha, and soy sauce.
6. Stir to combine and set aside.
Serving the Dish
1. Top each piece of crispy rice with a slice of avocado and a scoop of the shrimp salad.
2. Drizzle with the eel sauce and top with a slice of jalapeño if desired.
3. Serve immediately with soy sauce for dipping.