Crispy Rice with Spicy Shrimp Salad

Ingredients

• Rice

  Brown, Instant - Safeway

  1 ½ cup dry or 300g

• Kotterin Mirin

  Kikkoman

  ⅔ tablespoon or 67g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Shrimp

  Crustaceans, mixed species, raw

  12 oz or 340g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ¼ cup, chopped or 25g

• Bread crumbs

  Dry, grated, seasoned

  ¼ cup or 30g

• Mayonnaise

  Regular, with salt

  3 tbsp or 41g

• Sauce, hot chile, sriracha

  6 tsp or 30g

• Jalapeno

  DoubleDave's Pizzaworks

  10g

• Soy sauce

  Regular sodium, Shoyu

  1 tsp or 5g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Jalapeno

  DoubleDave's Pizzaworks

  8 servings or 113g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Sushi Eel Sauce

  Otafuku

  2 tbsp or 38g

Directions

1. For the crispy rice:
2. Place the rice in a fine mesh strainer and rinse until the water that runs out of the bottom is clear. This gets some of the starch out of the rice. In a medium saucepan, combine the rice and 2 cups (400g) of water.
3. Bring to a boil then cover and reduce heat to low. Cook until rice is tender and the water has been absorbed, about 20 minutes. Remove from the heat, sprinkle with mirin and fluff the rice with a fork and let cool.
4. Line a loaf pan with plastic wrap, then spread the sushi rice evenly, pressing it down so that it is tightly packed. Transfer to the refrigerator for at least an hour.
5. Lift the plastic wrap from the pan, then use a knife to cut it into 8 even squares.
6. Heat the vegetable oil in a skillet to 375F (190oC). Fry only a few squares of rice at a time in the pan. Cook, rotating so that the rice is golden brown on all sides, about 3 to 4 minutes. Remove from the pan to a paper towel-lined plate to drain.
7. Cut each square of crispy rice in half.
8. For the spicy shrimp salad:
9. Heat a large saute pan over medium heat, add the oil and heat through. Add the shrimp to the pan, cooking until pink and no longer translucent, about 1 minute. Flip and continue to cook until just cooked through. Remove to a cutting board and allow to cool.
10. Finely chop the shrimp then add to a bowl with the green onions, breadcrumbs, mayonnaise, sriracha, jalapeno and soy sauce. Stir to combine and set aside.
11. For serving:
12. Top each piece of crispy rice with a slice of avocado and a scoop of the shrimp salad. Drizzle with the eel sauce and top with a slice of jalapeno. Serve immediately with soy sauce for dipping.
13. Source: cookingwithcocktailrings.com/crispy-rice-with-spicy-shrimp-salad/

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