These bowls are similar to poké, and since they include cooked crispy shrimp, they are the perfect alternative if you don’t have access to high-quality sushi-grade fish.
In a small mixing bowl whisk together the mayonnaise, lime juice, sambal oleak, togarashi, and soy sauce until thoroughly combined. Add a tablespoon of water to thin the sauce and whisk until completely combined. Cover and refrigerate until ready to use.
For the kale:
Add the kale to a large mixing bowl. In another small mixing bowl, whisk together the sesame oil, rice vinegar and soy sauce. Pour the dressing over the kale, and massage the dressing into the kale. Set aside.
For assembly:
Heat a large nonstick skillet over medium heat. Add the rice into the pan in an even layer and cook, untouched, until the bottom is crispy and golden brown, about 3 minutes. Stir and cook for an additional 3 minutes. Remove the pan from heat and set aside.
Season the shrimp with salt then add to a bowl and toss with the cornstarch. Heat a large skillet over medium heat, add half of the vegetable oil and heat through.
Working in two batches, add the shrimp and sauté until crispy and the outside is golden brown, about 2 minutes. Flip the shrimp and continue to cook until just cooked through and golden brown, about an additional 2 minutes.
Remove to a paper towel-lined plate and add the remaining oil to the pan and cook the remaining shrimp.
To serve, divide the kale among bowls. Top with the crispy rice followed by avocado and shrimp. Top with the spicy mayo, sesame seeds and green onions.