RECIPES:
Oct 5, 2022

Crispy Rice with Spicy Shrimp Salad

Prep Time: 30 mins
Cook Time: 1 hr
Fans of crispy rice, try this version using a spicy cooked shrimp salad!

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I’m currently 20 weeks pregnant and have been craving my beloved spicy tuna crispy rice! Unfortunately since raw fish during pregnancy is not advised, I haven’t been able to indulge. Instead I’ve come up with this pregnancy (or raw fish aversion friendly) version of the fan favorite using cooked shrimp salad. 

The shrimp is finely chopped into small pieces and combined with kewpie mayonnaise, sriracha, a touch of soy sauce, green onion, diced jalapeño and panko breadcrumbs for some added crunch. 

Crispy Rice with Spicy Shrimp Salad 

served Spicy Shrimp Salad

Key Ingredients in This Recipe 

  • Shrimp – I don’t season the shrimp before cooking it since the added sauces in the salad provide a fair amount of salt. I recommend cutting the shrimp into small pieces for the salad so it can easily be piled on top of the crispy rice. 
  • Panko – Panko, or Japanese breadcrumbs, are light and airy. Because the shrimp are much more firm than raw fish, I add panko for extra crunch and to help bind the salad. 
  • Mayonnaise – Kewpie is a type of Japanese mayonnaise that has added seasoning. If you cannot find Kewpie then substitute regular mayonnaise with a ½ teaspoon of mirin. 
  • Sriracha – Sriracha is great because it is so easy to find and adds a spicy, garlic flavor to the shrimp salad. 
  • Rice – Short-grain Japanese sushi rice is used to make this recipe. The plump grains stick together well, making it perfect for crispy rice. Long-grain rice won’t stick together enough to fry the pieces as the base. 
  • Green onion – In this recipe I use both the white, more pungent bottom parts of the stalk as well as the more mild green tops.
  • Jalapeño – I add chopped jalapeño to the salad as well as a small slice on top to garnish the crispy rice. Removing the seeds and membrane from the jalapeño before chopping it cuts down on the spice level. As a result the jalapeño flavor remains.
  • Mirin – I season the rice with mirin for extra flavor though this step can be skipped.

How to Make Crispy Rice with Spicy Shrimp Salad

raw rice for Spicy Shrimp Salad
Step 1: Rinse the rice. 

Place the rice in a fine mesh strainer and rinse until the water that runs out of the bottom is clear. This gets some of the starch out of the rice. In a medium saucepan, combine the rice and 2 cups (400g) of water.

Step 2: Cook the rice. 

Cover and cook on low heat for 20 minutes. Remove from the heat, sprinkle with mirin and fluff the rice with a fork and let cool.

cooked rice for Spicy Shrimp Salad
shaped cooked rice for Spicy Shrimp Salad
Step 3: Shape the cooked rice.

Line a loaf pan with plastic wrap, then spread the sushi rice evenly, pressing it down so that it is tightly packed. Transfer to the refrigerator for at least an hour.

Step 4: Cut into squares.

Lift the plastic wrap from the pan, then use a knife to cut it into 8 even squares.

cut rice
fried rice Spicy Shrimp Salad
Step 5: Fry the rice 

Heat the vegetable oil in a skillet to 375°F (190ºC). Fry only a few squares of rice at a time in the pan. Cook, rotating so that the rice is golden brown on all sides, about 3 to 4 minutes. Remove from the pan to a paper towel-lined plate to drain.

Step 6: Cut each in half. 

Cut each square of crispy rice in half.

fried rice
cooked shrimp for Spicy Shrimp Salad
Step 7: Cook the shrimp.

Heat a large sauté pan over medium heat, add the oil and heat through. Add the shrimp to the pan, cooking until pink and no longer translucent, about 1 minute. Flip and continue to cook until just cooked through. Remove to a cutting board and allow to cool completely.

Step 8: Make the shrimp salad.

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.

shrimp salad ingredients
Step 9: Assemble and serve. 

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.

Tips and Tricks for This Recipe 

Tips for shaping the rice
  • Make sure the rice is packed tightly into patties so it does not fall apart when it is fried. It helps to use a piece of cling wrap to mold it into a ball.
  • Once the rice is cooked you can shape it by hand or use the pan method below. 
How to Make This Recipe Gluten Free

This dish can easily be made gluten free! Rice is naturally gluten free so just make sure there is no cross-contamination in the oil when frying. Check the label of the mirin if using because some can be made with wheat. Substitute the eel sauce and soy sauce with a gluten free Tamari or liquid aminos. I like to add the butter lettuce as a cup filled with the rice like it’s served at Nobu.

Other Recipes to Try 

If you enjoy this crispy rice with spicy shrimp salad recipe, give these a try and follow me on Instagram for more updates: 

Crispy Rice with Spicy Shrimp Salad

Crispy Rice with Spicy Shrimp Salad on platter dipping piece in soy sauce
Print Pin
Prep Time 30 mins
Cook Time 1 hr
Serves 4

Ingredients:

For the crispy rice:

  • cups short grain sushi rice
  • 2 teaspoons mirin
  • 1 cup Vegetable oil

For the spicy shrimp salad:

  • ¾ pound large (21-30 count) shrimp, peeled, deveined and tails removed
  • 2 tablespoons vegetable oil
  • ¼ cup diced green onions
  • ¼ cup panko breadcrumbs
  • 3 tablespoons kewpie mayonnaise
  • 2 tablespoons sriracha
  • 1 tablespoon diced jalapeño
  • 1 teaspoon soy sauce

For serving:

  • 1 medium Hass avocado, pitted, peeled and sliced
  • 1 small jalapeño, thinly sliced
  • 2 tablespoons eel sauce, optional
  • Soy sauce, as needed

Instructions:

For the crispy rice:

  • Place the rice in a fine mesh strainer and rinse until the water that runs out of the bottom is clear. This gets some of the starch out of the rice. In a medium saucepan, combine the rice and 2 cups (400g) of water.
  • Cover and cook on low heat for 20 minutes. Remove from the heat, sprinkle with mirin and fluff the rice with a fork and let cool.
  • Line a loaf pan with plastic wrap, then spread the sushi rice evenly, pressing it down so that it is tightly packed. Transfer to the refrigerator for at least an hour.
  • Lift the plastic wrap from the pan, then use a knife to cut it into 8 even squares.
  • Heat the vegetable oil in a skillet to 375°F (190ºC). Fry only a few squares of rice at a time in the pan. Cook, rotating so that the rice is golden brown on all sides, about 3 to 4 minutes. Remove from the pan to a paper towel-lined plate to drain.
  • Cut each square of crispy rice in half.

For the spicy shrimp salad:

  • Heat a large sauté pan over medium heat, add the oil and heat through. Add the shrimp to the pan, cooking until pink and no longer translucent, about 1 minute. Flip and continue to cook until just cooked through. 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.

For serving:

  • 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.

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Recipe Rating




  1. 5 stars
    So delicious and easy to make! The panko also gives it such a nice crunch. Will be making this often <3

  2. I’m making this recipe for a dinner party. Can I fry the rice a few hours before serving? If so, do I refrigerate the fried rice or leave at room temp?

    • For the best outcome I’d recommend frying the rice just before serving it. For best serving you want the shrimp salad to be chilled/ at room temp and the rice to be warm. To help cut down on prep you can partly fry the rice ahead of time (so it would just be pale golden/ not fully crispy) the leave it at room temp so it can be quickly fried to finish it and just heat it through before serving. Hope this helps!

  3. 5 stars
    My entire family LOVES sushi. I am not a fan of fish but I love shellfish, especially shrimp. This was a wonderful compromise. Such a delicious recipe. I modified it a bit. I fried the shrimp with my seasoned breadcrumbs! I think that helped add a little extra flavor. I also sauteed some red onions and added them into the shrimp salad.

    There is a lot more rice prep in this recipe and I recommend that you refrigerate the rice for a little longer in order to get the rice to stay in it’s squares. Mine did not and ended up falling apart. So it turned into a crispy rice bowl with spicy shrimp salad. Nonetheless … it is definitely kid and husband approved! I will make this over and over again.

  4. 5 stars
    So delicious! Will definitely be making again, thank you for this recipe! Now I can make this to fulfill some of my many sushi cravings!

  5. 5 stars
    Saw the recipe on IG and I had to know more, it looked so good. I loved this recipe. Super easy to follow and very delicious. All of the flavors work really well together. If you like spicy I would suggest to add more Sriracha. I was feeling sushi and this hit the spot.

  6. 5 stars
    My wife sent me the IG post and it looked delicious. I made it tonight and the entire family loved it. Really tasty and easy to make! It’s going on our regular meal rotation. Thank you!

  7. 5 stars
    These are SO good! I added a layer of seaweed and sprinkled some furikake to the shrimp salad mix. The crispy rice adds a great crunchy texture that takes it to another level of yum. I will be making these regularly. I may never need to buy sushi again. Thanks for sharing and congrats on your pregnancy!

  8. 1 star
    Was not loving this recipe. It looked so good in the photo, but I found it to have little flavor.

    • I’m sorry you found the recipe to have little flavor, did you try increasing the sriracha based on preference or using more eel sauce? It should be a fairly flavorful recipe with the jalapeños and sauces!

  9. I just made these for lunch today and the toast is fantastic ! I must have done something wrong because the rice fell apart while frying. I did make the rice the day before and pressed into a loaf pan. I fried them right out of the refrigerator today. Any ideas what I might have done differently? It was delicious though !!

    • Are you using sushi/ short grain rice? I recommend rinsing the rise before cooking it and making sure there aren’t any gaps between the grains of rice to make sure it’s tightly packed in the loaf pan. I also recommend making sure the oil is hot enough so it fries quickly! Hope this helps!!

  10. You wrote: “ Panko – Panko, or Japanese breadcrumbs, are light and airy. Because the shrimp are much **more firm**than raw fish, I add panko for extra crunch and to help bind the salad.”

    Want to do a website? Please use English.
    It’s “FIRMER”, not “more firm”.😖

  11. 5 stars
    I’m very much a cooking novice but this recipe is so easy to follow and turned out amazing. I’m celiac so I substituted a few items for gluten free options and it still turned out amazing. Highly recommend.

  12. Very delicious recipe. My husband said it was spectacular. Very easy to make. I bought already cooked rice. But next time will make it my own.

  13. Made this tonight for my birthday dinner! Didn’t quite get the crispy rice right but it was still so delicious looking forward to trying this again!

  14. Made this today. Omg, this was so easy to make and very delicious. I had to substitute a couple of item because of some food shortages but it still turned out really delicious. Thanks for sharing!!!

  15. 5 stars
    This recipe was a hit for my family and I. I always look for simple recipes with not a long list of ingredients and this was it. Skip the sushi restaurant and give this a try 1000/10 recommend. *Chef’s kiss. Best part is you can adjust the spicyness to your liking.

  16. 5 stars
    This is delicious!!! It reminds me of a crispy spicy tuna “roll” I tried while vacationing in Miami that I loved! It’s nice to be able to make something so delicious from the comfort of my own home. My girls (ages 13 and 14) loved it too. I didn’t have eel sauce but it had so much flavor anyway! Will definitely make again.

  17. 5 stars
    I have spent 6 years missing sushi due to food allergies and hyperthyroidism.
    Too many unsafe ingredients and far too high sodium levels.
    However- I came across a crispy rice w spicy shrimp salad recipe/reel on IG a few days ago and knew this was possible!
    She already included Gf options, there was no lactose to be found, and careful label reading insured it was black pepper free. Seaweed is the biggest sodium culprit and this was sans that!
    Omg. DELICIOUS.
    I was on crispy rice duty while my kitchen witch husband handled the shrimp salad which simplified things but you could easily make the salad ahead if you’re prepping solo.
    And although this presentation is LOVELY, it tastes the same layered in a bowl- easy peasy!
    Even the tweens in the house couldn’t get enough.
    Although easily adaptable for spice preference or allergies, there really is nothing that needs tweaked for taste anywhere! A+++++

    • I’m so glad you were able to enjoy sushi again!! I hope this helps others with allergies too!!

  18. 5 stars
    Made these for a sushi loving friend and they were a hit!! Couldn’t find sushi grade tuna so we were happy to have an alternative. Will definitely make this again!

    • I don’t recommend frying them in the air fryer, it doesn’t give them the same crispy exterior as frying them in the pan. The air fryer does work great for reheating and re-crisping up any leftovers though!! Hope you enjoy.