Crispy Rice With Spicy Shrimp Salad
FOR THE CRISPY RICE: 1½ cups short grain sushi rice 2 teaspoons mirin 1 cup Vegetable oil FOR THE SPICY SHRIMP SALAD: 34 pound large (21-30 count) shrimp, peeled, deveined and tails removed 2 tablespoons vegetable oil 2 tablespoons sriracha 1 teaspoon soy sauce 1/4 cup diced green onions 1/4 cup panko breadcrumbs 3 tablespoons kewpie mayonnaise 1 tablespoon diced jalapeño FOR SERVING: 1 medium Hass avocado, pitted, peeled and sliced 2 tablespoons eel sauce, optional 1 small jalapeño, thinly sliced Soy sauce, as needed.
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