cookingwithcocktailrings.com
Place the rice in a fine mesh strainer and rinse until the water that runs out of the bottom is clear. In a medium saucepan, combine the rice and 2 cups (400g) water.
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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. (This can also be done in a rice cooker)
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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.
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Lift the plastic wrap from the pan, then use a knife to cut it into 8 even squares.
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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.
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Remove from the pan to a paper towel-lined plate to drain. Cut each square of crispy rice in half.
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Heat a large sauté pan over medium heat, add the oil and heat. Add the shrimp, cooking until pink and no longer translucent, about 1 min. Flip and continue to cook until just cooked through.
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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. Stir to combine.
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Top each piece of crispy rice with a slice of avocado and a scoop of the shrimp salad. Drizzle with eel sauce and top with jalapeño.
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