Serves 1
Directions
- 1Line a rectangular pan with plastic wrap.
- 2Press cooked sushi rice into the lined pan using a spatula to flatten it.
- 3Pat the shrimp dry with a paper towel.
- 4Cook the shrimp in a pan until pink and cooked through.
- 5Finely chop the cooked shrimp.
- 6Chop green onions.
- 7Combine the chopped shrimp, mayonnaise, sriracha, soy sauce, green onions, and sesame seeds in a bowl.
- 8Mix the ingredients thoroughly.
- 9Remove the pressed rice from the pan.
- 10Cut the rice block into smaller rectangular pieces.
- 11Fry the rice pieces in a pan until golden brown and crispy on both sides.
- 12Cut the crispy rice pieces into smaller, bite-sized portions.
- 13Scoop out avocado flesh.
- 14Slice the avocado.
- 15Thinly slice a jalape o.
- 16Place a slice of avocado on each crispy rice piece.
- 17Top the avocado with a generous spoonful of the spicy shrimp salad.
- 18Drizzle with a sweet sauce.
- 19Garnish with sliced jalape o and green onions.
- 20Serve and enjoy with a side of soy sauce.
Ingredients
- cooked sushi rice
- shrimp
- green onion
- mayonnaise
- sriracha
- soy sauce
- sesame seeds
- avocado
- jalape o
Equipment
panspatulacutting boardknifebowltongsmandoline slicerchopsticks
Related recipes
Crispy Noodle Salami Crunch Salad
Japanese · Salad
Crispy Rice Salmon Salad
Japanese · Salad
10-Minute Chinese Chicken Chopped Salad
Japanese · Salad10m
Karaage Chicken with Wasabi Mayo and Cucumber Slaw
Japanese · Salad
Crispy Rice Spicy Mayo Salmon Salad
Japanese · Salad
Salade de Riz Croustillant
Japanese · Salad30m
Japanese Home Cooking Potato Salad
Japanese · Salad
Spicy Salmon Crispy Rice Salad
Japanese · Salad
Hibachi Ginger Salad Dressing
Japanese · Salad
Crispy Rice Salad
Japanese · Salad
Carpaccio de "Atún" de Sandía
Japanese · Salad1h
Air Fryer Korean Chicken Salad
Japanese · Salad15m