Crispy Rice with Spicy Shrimp Salad
A dish that never fails to impress, these bite-sized nibbles are an irresistible combo of crunchy rice, sweet shrimp, spicy sauce and a smattering of fresh herbs. Make plenty because these are sure to disappear in a flash.
Ingredients
- 1 bag Success® Jasmine rice
- 1 lb shrimp, peeled, deveined and tails removed
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp chili flakes
- 4 tsp soy sauce, divided
- 1 tbsp lime juice
- 1 tsp salt, divided
- 1 tbsp vegetable oil
- 1/4 Japanese mayo
- 3 1/2 tbsp sriracha, divided
- 1/4 cucumber, thinly sliced
- 1/2 avocado, sliced
- 2 tbsp eel sauce
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
Step 1: Prepare rice according to package directions.
Step 2: In a bowl, mix the shrimp with olive oil, garlic, chili flakes, soy sauce, lime juice, 1/2 tsp salt, and pepper. Let it marinate for about 10 minutes.
Step 3: Line a small pan with plastic wrap, evenly spreading the sushi rice, pressing it down so that it is tightly packed. Place in the refrigerator for at least an hour.
Step 4: Cut the rice into even squares.
Step 5: Heat the vegetable oil in a skillet on medium-high heat. Cook for 4 minutes or until golden brown on all sides, rotate occasionally. Place on paper towel-lined plate when finished.
Step 6: In a skillet over medium-high heat, add the marinated shrimp and cook for about 2 minutes per side or until they are pink and cooked through. Remove from heat. Rough chop the shrimp.
Step 7: In a bowl, combine the chopped shrimp, mayo, 1 1/2 tbsp sriracha and soy sauce until evenly distributed.
Step 8: Top each piece of rice with a slice of cucumber, followed by an avocado slice. Spoon the shrimp mixture on top. Drizzle eel sauce and sriracha on top. Repeat with each piece. Garnish with fresh cilantro and serve with lime wedges on the side.
