Spicy Shrimp Crispy Rice

Crispy tuna rice is definitely a crowdpleaser amongst my family & friends when dining at a mod Japanese restaurant or sushi spot. If I had to choose between a sushi roll, or crispy tuna rice, it would have to be a round of crispy tuna rice. The crispy golden brown crunch of the rice, and the fresh flavor of the tuna gets me every single time. Oh, and let’s not forget how perfect the tuna tastes tossed in that amazing piquant-y spiced mayo. Some of my favorite Spicy Tuna Crispy Rice variations have been from Nobu Miami, Ceviche 105 in Miami, and Kelp Sushi Joint in Tampa.

During a rainy weekend in, I had a craving for spicy tuna crispy rice. My options were limited as I didn't have tuna in my fridge, and it was getting late. Committed to my tasty vision, I looked through my fridge for another practical option. After looking in my freezer, I discovered a bag of frozen shrimp. It wasn’t tuna, but it was close enough, and a much more simple and accessible choice for making this dish at home. I thought myself: why don’t I just make my own version? Instead of crispy tuna rice, I can make crispy shrimp rice. And that’s just what I did.

Here is my recipe for Spicy Shrimp Crispy Rice. It’s a must try for a Friday night in, or for a small gathering with friends.

Ingredients

For the Crispy Rice

• 1 cup sushi rice

• 1 ¼ cups water

• 1 tablespoon rice vinegar

• 1 tablespoon sugar

• 1 teaspoon salt

• 2 tablespoons vegetable oil (for frying)

For the Shrimp Mixture

• 6 oz shrimp

• 2 tablespoons mayonnaise

• 1 teaspoon soy sauce

• 1 teaspoon sesame oil

• 1 teaspoon honey

• 1 teaspoon sriracha (adjust for spice preference)

• 1 green onion, finely chopped

• Paprika, garlic and cayenne pepper

For Garnish

• Jalapeño slices

• Extra green onions

Instructions

Step 1: Prepare the Sushi Rice

1. Rinse the sushi rice under cold water until the water runs clear. This removes excess starch.

2. Combine the rinsed rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes, or until the water is absorbed. Remove from heat and let it sit covered for 10 minutes.

3. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice. Let it cool slightly.

Step 3: Cook the Shrimp

1. Prepare the Marinade. In a bowl, combine paprika, garlic and cayenne pepper. Mix well.

1. Heat a large skillet or grill pan over medium-high heat. Make sure it's hot before adding the shrimp. Once the pan is hot, add the marinated shrimp in a single layer. Cook for 2-3 minutes on each side, or until they are pink and opaque. Avoid overcrowding the pan; cook in batches if necessary.

Step 2: Make the Shrimp Mixture

1. In a medium bowl, combine the cooked shrimp, mayonnaise, soy sauce, sesame oil, sriracha, honey and chopped green onion. Mix well and season with salt and pepper to taste. If you like, add sesame seeds for extra crunch and flavor.

Step 3: Fry the Rice

1. Heat the vegetable oil in a large skillet over medium-high heat.

2. Once the oil is hot, spread the sushi rice evenly in the skillet, pressing it down with a spatula to form a crust.

3. Cook for about 5-7 minutes until the bottom is golden and crispy. Carefully flip the rice in sections to crisp up the other side. Cook for an additional 5-7 minutes.

Step 4: Assemble the Dish

1. Once the rice is crispy, transfer it to a serving plate.

2. Top the crispy rice with the shrimp mixture, spreading it evenly.

3. Garnish with jalapeño slices, and additional green onions.