Crispy Rice with Spicy 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 and piling it on crispy rice.
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. Craving more dishes like this? My spicy crab crispy rice recipe is right up your alley. Learn how to nail the technique with this Nobu-style crispy rice method. The key is in how you press, chill, and fry the rice.
Why You’ll Love Crispy Rice with Spicy Shrimp Salad
- Crispy, golden perfection. Each bite of the crunchy rice base pairs perfectly with the creamy, spicy shrimp salad topping for the ultimate contrast in texture.
- Restaurant-quality at home. This dish looks and tastes like something you’d order at a trendy sushi bar, but is surprisingly easy to recreate in your own kitchen.
- Great sushi alternative. This iteration is great for those in areas without fresh raw fish available, the raw fish averse and anyone who may be pregant and using precaution when eating raw foods.
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.
- Eel sauce – I love adding a drizzle of eel sauce over the top of the crispy rice. You can even make your own eel sauce!
A full ingredient list with exact amounts can be found in the recipe card below.
Tips for Perfect Crispy Rice
If your rice isn’t crisping up or browning the way you want, these tips will help you achieve that golden, crunchy exterior every time.
- Use the right rice: Stick with short-grain sushi rice. It has the ideal starch content to hold together and crisp up beautifully.
- Pack it tightly: Make sure the rice is firmly pressed with no loose grains sticking out. I like to sandwich the rice between two same-size sheet pans to get an even, compact layer or make sure it’s pressed into one pan.
- Heat your oil properly: Don’t rush this step! The oil should be shimmering hot before you start frying; otherwise, the rice will absorb oil instead of crisping.
- Add a light cornstarch coating: A quick dusting of cornstarch on the rice before frying helps create a deeply golden crust.
- Use a deep pot: A high-sided pot or Dutch oven minimizes splatter and helps maintain even heat for frying.
Special Equipment
While it’s not required for this recipe, I recommend using a rice cooker for perfect fluffy rice, every time.
Swaps and Substitutions
- Shrimp: Swap the shrimp for cooked crab, chopped sushi-grade tuna, or salmon for a different spin on the topping. For a vegetarian option, use finely diced avocado or spicy tofu instead.
- Spicy sauce: If you don’t have Sriracha, try using gochujang, chili crisp, or even a dash of hot sauce for a similar kick. You can also mix in a little wasabi for an extra kick of heat.
- Soy Sauce: Tamari or coconut aminos both make great gluten-free alternatives to soy sauce.
- Toppings: Play around with texture and flavor! Add sliced scallions or sesame seeds.
How to Make Crispy Rice with Spicy Shrimp Salad
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.
Bring to a boil then cover and reduce heat to low. Cook until rice is tender and the water has been absorbed, about 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.
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.
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.
How to Make Crispy Rice with Spicy Shrimp Salad 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.
FAQ – Frequently Asked Questions
Short-grain sushi rice works best for crispy rice. It has the right amount of starch to hold together when pressed and fry up with a perfectly crunchy exterior. Avoid long-grain rice like basmati or jasmine – they won’t stick together properly.
Pack the rice very tightly before chilling or cutting. I like to press it between two sheet pans and refrigerate it for at least an hour (or overnight). Cold, compact rice holds together much better when fried.
Make sure your oil is hot before frying (around 350°F / 180ºC). If the oil isn’t hot enough, the rice will absorb oil instead of crisping. You can also add a light dusting of cornstarch before frying for extra crunch.
Yes, you can prepare and fry the rice squares ahead of time. Let them cool completely, then store them in an airtight container at room temperature for up to a few hours. For best texture, re-crisp them in a hot oven or air fryer before topping.
If you prefer not to deep fry, you can shallow-fry the rice in a nonstick pan with a generous amount of oil. It won’t be quite as evenly crispy, but it will still get a nice golden crust.
Crispy rice is super versatile! Try topping it with spicy tuna (the original version), salmon tartare, avocado and eel sauce, or even seared steak for a fun twist.
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:
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Crispy Rice with Spicy Shrimp Salad
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Ingredients:
For the crispy rice:
- 1½ 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.
- Bring to a boil then cover and reduce heat to low. Cook until rice is tender and the water has been absorbed, about 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.
Notes:
Nutrition:
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Mine didn’t look nearly as pretty, but it was delicious!
I’m glad you enjoyed Maya!
I dare to say that it’s one of the best sushi type dishes I’ve ever eaten.
So much better than any restaurant.Really delicious.
And I did it myself just following this recipe!
Thank you.
Much love from Greece!!!
Love this in restaurants BUT I’ll think twice about buying it again! This was easy and the MOST DELICIOUS ever! Wow sushi when the mood strikes! Bravo on such an incredibly wonderful recipe
So happy to hear you enjoyed Robyn!!
I used sushi rice, waited an hour in the refrigerator like recipe calls for and fried in cast iron pan and the rice was hard as a rock where it was golden brown. I’d like to not break a tooth so I had to throw all of the rice away. Any suggestions?
Unfortunately, it seems like you may have fried the rice for too long at a low heat. I recommend making sure the oil is very hot (375ºF/ 190ºC) before you add the rice so it can fry quickly at a higher temperature to achieve the golden brown color. I also recommend packing the rice more tightly before frying it so the oil can’t get in between the individual grains of rice, making it hard.
OBSESSED! I think I have made this about 5 times now. I live in a remote coastal area and we rarely have sushi rice in the store but I have done it with aborio – works okay. My favourite was with glutinous rice – amazing little cakes of deliciousness that I took to work the next day and popped tuna on.
I have also made it with different fresh fish and crustaceans. Can’t go wrong!
Adore your recipes, big love from Australia ❤️
Thank you so so much Brigette! I’m so happy to hear you enjoy!!
I can’t stop saying wow. This is so good…like I was in a sushi restaurant. I’ll be making this OFTEN!
That makes me so happy!! Thank you Rhea!!!
Absolutely loved this!! I swapped the shrimps for sushi grade salmon and it came out great. Served this as an appetizer and everyone wanted more. Will make again for sure!
LOVE salmon so much! I’m so happy to hear it was a hit! Thanks Alexandra!
I’ve tried this twice and although it’s tricky to make, it’s definitely worth it. I find that the rice falls apart so easily while and before frying. I was wondering, would placing the divided squares of rice in the freezer for 10 minutes help make the process easier?
What are the calories in this recipe
I haven’t made the shrimp salad yet, but the crisp rice is fantastic! I’m still perfecting my technique and mine don’t look as delightful as the crispy rice here but it sure did taste good. Elevated the teriyaki shrimp I made!
Looks delicious! Could this be made with canned salmon?
Yes! This can absolutely be made with canned salmon or leftover cooked salmon!
This recipe was absolutely delicious! From
the crispiness of the rice to the flavours in the shrimp. Such an easy quick recipe. I actually mixed the shrimp concoction up before work and let it sit all day. So good 10/10 recommend!
so happy to hear it Julie! Thank you for sharing!!
I was expecting it to be good, just not THIS good. Seriously, this was great and easy on top of it all! Well done.
SO happy to hear it!! Thank you Mary!
I loved it! I’ve made this a few times and it’s delicious. I’m wondering if I’m out of prawns what would you substitute with?
So happy to hear you have enjoyed the recipe Anna! If you’re still looking for something cooked then I really like using leftover baked salmon like in this hand roll recipe: https://cookingwithcocktailrings.com/2018-baked-spicy-salmon-hand-rolls/
If you’re open to using raw fish then I recommend this spicy tuna: https://cookingwithcocktailrings.com/spicy-tuna-crispy-rice/
Hope this helps!!
You can also put the salad inside (with extra on the side). Reminds me of yaki (grilled) onigiri, where they use filling instead too. May be easier to manage in terms of keeping the shrimp and rice together! Thanks for the recipe!
I love that idea! I’ll have to give it a try Tina! Thanks for sharing!