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Crispy Rice with Spicy Shrimp Salad Recipe
Ben Carraoli

Crispy Rice with Spicy Shrimp Salad Recipe

I have to admit, I’ve been obsessed with crispy rice lately, and this spicy shrimp version quickly became my go-to snack. I love the satisfying crunch of the golden rice paired with a creamy, spicy shrimp salad on top. It feels indulgent yet light at the same time, and it’s so much fun to make at home.
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Total Time 1 hour 30 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup short-grain sushi rice – sticks together perfectly for frying; don’t use long-grain rice.
  • 2 cups water – for cooking the rice to tender perfection.
  • 1 tablespoon mirin – adds subtle sweetness to the rice; optional but recommended.
  • 12 oz cooked shrimp finely chopped – small pieces allow the salad to sit neatly on the rice.
  • 2 tablespoons kewpie mayonnaise – gives a creamy texture; substitute regular mayo with ½ tsp mirin if unavailable.
  • 1 –2 teaspoons sriracha – adds a mild garlicky heat; adjust to your spice level.
  • 2 tablespoons panko breadcrumbs – light crunch for the shrimp salad; binds the topping slightly.
  • 2 green onions thinly sliced – use both white and green parts for flavor balance.
  • 1 jalapeño finely diced – remove seeds to reduce heat if desired.
  • Vegetable oil – for frying the rice.
  • Eel sauce – optional drizzle for a sweet-savory finish.

Method
 

  1. Rinse the sushi rice under cold water until it runs clear. This removes extra starch and prevents the rice from becoming gummy. I like to rinse mine at least three times for perfect texture.
  2. Combine rinsed rice with water in a saucepan and bring to a boil. Reduce heat, cover, and cook until tender and water is absorbed, about 20 minutes. Stir in mirin and let the rice cool slightly.
  3. Line a loaf pan with plastic wrap and press the cooked rice evenly inside. Make sure it’s tightly packed to create compact squares that hold together while frying. Chill in the fridge for at least one hour.
  4. Lift the rice block from the pan and cut it into 8 even squares using a sharp knife. I like to wipe the knife between cuts to maintain clean edges.
  5. Heat vegetable oil in a skillet to 375°F (190°C). Fry a few rice squares at a time until golden brown and crispy, about 2–3 minutes per side. Remove and drain on paper towels.
  6. In a bowl, mix chopped shrimp, kewpie mayonnaise, sriracha, panko, green onions, and jalapeño. Stir gently to combine without breaking up the shrimp pieces.
  7. Top each crispy rice square with a generous spoonful of the shrimp salad. Drizzle with eel sauce if desired and garnish with a small jalapeño slice or extra green onion.

Notes

  • I always use short-grain sushi rice; it crisps up beautifully.
  • Press the rice tightly in the pan for perfectly square pieces.
  • Make sure oil is hot enough before frying, or the rice will absorb oil instead of crisping.
  • I like to dust a thin layer of cornstarch on the rice before frying for extra crunch.
  • Freshly chopped shrimp tastes much better than pre-packaged; it adds a juicier bite.