@madewithmel: If you love spicy tuna crispy rice, you NEED to try this spicy shrimp version 🌶️🍤 And yes, I chopped everything with my @newwestknifeworks chef’s knife 🔪✨ Use the code MELANIE10 for 10% off your purchase! Ingredients ⭐️ 1½ cups short grain sushi rice 2 teaspoons mirin 1 cup Vegetable oil For the spicy shrimp salad: 1 lb large shrimp, peeled, deveined and tails removed 2 tablespoons vegetable oil ¼ cup diced green onions ¼ cup panko breadcrumbs 3 tablespoons kewpie mayo 2 tablespoons sriracha 1 tablespoon diced jalapeño 1 teaspoon soy sauce For serving: 1 medium avocado, jalapeño, thinly sliced, eel sauce, optional Soy sauce, as needed Cook sushi rice according to package directions. Sprinkle in mirin, fluff rice with a fork and let cool. Line a loaf pan with plastic wrap then add rice pressing it down so that it is tightly packed. Chill until firm, 1 hour or overnight then cut into 8 squares. Pan-fry rice squares in neutral oil at 375F until deeply golden and crispy about 3-4 each side. Cut each square of crispy rice in half. Heat a sauté pan over medium heat, add the oil and heat through. Add the shrimp to the cooking until pink and no longer translucent, about 1 minute each side. 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. 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. Enjoy! #newwestknifeworks #extremelysharp #shrimprecipes #appetizers #Foodie

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2026-09-18 03:58:57

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