Description
Crispy sushi rice bites topped with spicy sriracha mayo shrimp, creating a perfect combination of crunchy, creamy, and flavorful bites.
Ingredients
Units
Scale
Shrimp Topping:
- 3/4 lb cooked shrimp, peeled, deveined, tail-off
- 1/4 cup kewpie mayo
- 1 tablespoon sriracha
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
Optional Garnishes:
- Avocado, thinly sliced
- Cucumber, thinly sliced
- Thin slices of jalapeño
- Chopped green onions
- 1 tablespoon roasted sesame seeds
- Eel sauce (ingredients and instructions below)
Crispy Rice:
- 1 1/2 cup cooked rice (use Japanese short-grain or medium grain rice in order to make sticky rice – this is essential to helping the crispy rice bites maintain their shape)
- 4 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
Eel (Unagi) Sauce:
Instructions
- Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions.
- Once cooked, mix the rice vinegar, sugar, and salt in a bowl until dissolved. Gently fold this mixture into the rice.
- Line an 8×8-inch Tupperware or baking dish with parchment paper (if the Tupperware is slightly smaller or bigger, it’s not a big deal. Just make sure the rice is at least 1 inch thick after you pack it in).
- Spoon the cooked sushi rice into the dish and press it down evenly, ensuring it’s tightly packed and at least 1 inch thick. Use a flat tool or your hands to gently press the rice together.
- Cover the rice with a piece of plastic wrap and place the dish in the freezer for 1 hour (or in the fridge for 3 hours, or overnight) to firm up.
- Begin making the eel sauce (optional): In a small saucepan, combine the soy sauce, mirin, and sugar. Bring to a simmer over medium heat, stirring occasionally. Once the sugar has dissolved, continue simmering for 5-7 minutes, or until the sauce has thickened. Remove from heat and let it cool.
- In a bowl, combine the kewpie mayo, sriracha, soy sauce, and toasted sesame oil. Toss the shrimp in the sauce mixture until well-coated.
- Heat a pan with a thin layer of oil over medium heat. Once hot, cut the sushi rice into small rectangles and fry them in the pan until golden and crispy on both sides, about 3-5 minutes per side.
- Place the crispy rice bites on a serving plate. Top each with a generous spoonful of the spicy shrimp mixture. Drizzle with eel sauce and garnish with optional thin slices of jalapeño, chopped green onions, and roasted sesame seeds. Serve your crispy sushi rice bites immediately for the best crunch!
- Prep Time: 2 hours
- Cook Time: 15 minutes
Nutrition
- Serving Size: 14-16 crispy rice bites