Directions
- 1Line a baking pan with plastic wrap and press in 1 1/2 cups of sushi rice mixed with 2 teaspoons of mirin.
- 2Pat shrimp dry and sauté them in 2 tablespoons of vegetable oil.
- 3Chop the cooked shrimp into small pieces.
- 4Finely dice green onions.
- 5In a bowl, combine the chopped shrimp with mayonnaise, sriracha, diced jalapeño, green onions, and panko breadcrumbs.
- 6Mix well to form a spicy shrimp salad.
- 7Remove the rice from the pan and cut it into smaller squares.
- 8Fry the rice squares until golden brown.
- 9Slice an avocado.
- 10Assemble the dish by placing a fried rice square on a plate, top with spicy shrimp salad, avocado slices, and jalapeño slices.
- 11Drizzle with eel sauce and soy sauce to taste.
Ingredients
- 1.5 cups short grain sushi rice
- 2 teaspoons mirin
- 1 cup vegetable oil
- 0.75 pound large shrimp, peeled, deveined and tails removed
- 2 tablespoons vegetable oil
- 0.25 cup diced green onions
- 0.25 cup panko breadcrumbs
- 3 tablespoons kewpie mayonnaise
- 2 tablespoons sriracha
- 1 tablespoon diced jalapeño
- 1 teaspoon soy sauce
- 1 Hass avocado, pitted, peeled and sliced
- 1 jalapeño, thinly sliced
- 2 tablespoons eel sauce
- 0 soy sauce
Equipment
baking panplastic wrapspatulafrying panknifebowl
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