Spicy Shrimp Salad

This Spicy Shrimp Salad recipe is a true delight for the senses! Imagine juicy shrimp, coated in a spicy, creamy blend of Kewpie mayo, sriracha, fresh jalapeño, and a hint of lime, all tossed with crunchy toasted panko. This vibrant salad sits atop perfectly golden-fried sushi rice squares, creating an irresistible foundation. Make this if you want to impress!

Yield: 8 even rice squares
Prep Time: about 1 hour 15 minutes plus 1 hour to overnight for chilling the rice
Cook Time: about 15-20 minutes

Ingredients

• 2 pounds large (21–30 count) shrimp, peeled, deveined, tails removed

• 2½ tablespoons vegetable oil

• ⅔ cup diced green onions

• ½ cup Kewpie mayonnaise

• 5 tablespoons sriracha

• 3 tablespoons finely diced jalapeño

• 1 tablespoon soy sauce, plus more to taste

• 1 tablespoon lime juice, plus more to taste

• 1 teaspoon garlic powder

• 2 teaspoons honey, optional, for sweet heat balance

• 1 cup panko

• 1 thin slice avocado, per crispy rice square

• 1 thin slice fresh jalapeño, per crispy rice square

• Fly By Jing Chengdu Crunch or Garlic Chili Crunch

• Drizzle of eel sauce

• Toasted sesame seeds or extra panko, optional for garnish

• 1½ cups short grain sushi rice

• 1½ cups water, adjust if needed per rice instructions

• 2 teaspoons mirin

• 1 cup vegetable oil, for frying

• Pinch of salt, as needed

Directions

1. Prepare the Crispy Sushi Rice Squares: Rinse the sushi rice under cold water until the water runs clear, then drain it well. Cook the rice with 1½ cups water in your rice cooker or on the stovetop according to package directions. Once cooked, let it steam for an additional 10 minutes. While the rice cooks, combine the mirin and optional pinch of salt in a small bowl. Transfer the cooked rice to a large bowl and gently fold in the mirin mixture until evenly combined.

   Lightly spray a loaf pan with cooking spray. Spread the seasoned rice evenly into the pan, pressing it down very firmly to compact and level it. Refrigerate the rice for at least 1 hour, or ideally overnight, until it's fully set and firm.

   Once chilled, carefully remove the rice from the pan. Using a sharp, damp knife, cut the rice block into 8 even squares.

2. Cook Rice Squares & Shrimp: In a skillet, heat 1 cup vegetable oil over medium high heat until shimmering. Fry rice squares in batches, 2-3 minutes per side, until golden and crispy. Transfer to a paper-towel lined plate to drain and cool.

   Sauté the shrimp in 2½ tablespoons of vegetable oil over medium-high heat for 2–3 minutes per side, just until they are opaque. Let them cool slightly, then chop the cooked shrimp into small, bite-sized pieces.

   In a dry skillet, toast the panko breadcrumbs over medium heat, stirring frequently, until they are golden and crisp. Set aside.

3. Make the dressing: In a large bowl, combine the chopped shrimp, green onions, Kewpie mayonnaise, sriracha, finely diced jalapeño, soy sauce, lime juice, garlic powder, and honey. Give the salad a taste. You can add more soy sauce for extra umami, more lime juice for a brighter flavor, or a pinch of salt if needed.

   Just before you're ready to assemble, stir in the toasted panko breadcrumbs to maintain their maximum crunch.

4. Assembling Your Spicy Shrimp Delights: Spoon a generous amount of the spicy shrimp salad onto each crispy sushi rice square. Top each square with a thin slice of fresh avocado and a thin slice of fresh jalapeño.

   Drizzle or dollop your favorite chili crunch (like Fly By Jing Chengdu Crunch) over the top. Finish with a generous drizzle of eel sauce. If desired, sprinkle with toasted sesame seeds or extra panko. Serve immediately to enjoy the best flavor and texture!