Easy Crispy Rice with Shrimp Salad

I’ve been absolutely obsessed with this crispy rice and shrimp salad lately—it’s got that perfect combination of crunchy, creamy, and spicy that I can’t get enough of. The crispy sushi rice acts like little golden pillows that get topped with this incredible shrimp mixture loaded with sriracha mayo and crunchy panko. Trust me, once you make this, you’ll understand why I’ve been eating it at least twice a week!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1250-1400
• Protein: 40-50 g
• Fat: 70-85 g
• Carbohydrates: 120-140 g

Ingredients

For the crispy rice:

• 1.5 cups sushi rice
• 1.25 cups water
• 1 tablespoon mirin
• 1.5 cups neutral vegetable oil

For the shrimp salad:

• 3/4 lb shrimp (boiled and finely chopped into 1/4-inch pieces)
• 2 tbsp oil
• 1/3 cup green onions (thinly sliced on a bias)
• 1/3 cup toasted panko breadcrumbs
• 4 tbsp mayonnaise
• 1.5 tbsp sriracha
• 1 tbsp jalapeño (finely minced and seeded)
• 1.5 tsp soy sauce
• 1/2 tsp toasted sesame oil
• 1 tsp fresh lime juice

For assembly:

• 1 large avocado (sliced into thin wedges)
• 1 jalapeño (thinly sliced into rounds)
• 3 tbsp eel sauce
• 2 tbsp soy sauce for dipping

Step 1: Cook and Season the Sushi Rice

• 1.5 cups sushi rice
• 1.25 cups water
• 1 tablespoon mirin

Rinse the sushi rice under cold water until the water runs clear, then combine with 1.25 cups water in a pot.

Bring to a boil, then reduce heat to low, cover, and cook for 20 minutes until the water is absorbed.

Remove from heat and stir in the mirin while the rice is still warm, allowing the flavors to absorb as it cools.

I prefer to let the rice cool to room temperature completely, which makes it easier to handle and gives you better texture when frying.

Step 2: Shape and Chill the Rice Cakes

• cooked and seasoned rice from Step 1

Once the rice has cooled, line an 8x8-inch baking pan with plastic wrap or parchment paper and firmly press the rice into an even, compact layer about 1.5 inches thick.

Cover and refrigerate for at least 1 hour until the rice is cold and holds together well.

Once chilled, remove the rice from the pan by lifting the plastic wrap, then carefully cut into 8 equal squares using a sharp wet knife (wiping between cuts prevents sticking).

Step 3: Prepare the Shrimp Salad Mixture

• 3/4 lb shrimp
• 1/3 cup green onions
• 1/3 cup toasted panko breadcrumbs
• 4 tbsp mayonnaise
• 1.5 tbsp sriracha
• 1 tbsp jalapeño
• 1.5 tsp soy sauce
• 1/2 tsp toasted sesame oil
• 1 tsp fresh lime juice

While the rice is chilling, combine the finely chopped boiled shrimp with the thinly sliced green onions, toasted panko breadcrumbs, mayonnaise, sriracha, minced jalapeño (seeded to control heat), 1.5 tsp soy sauce, toasted sesame oil, and lime juice in a bowl.

Mix gently but thoroughly until all ingredients are evenly distributed and the mixture has a creamy, cohesive texture.

I like to taste and adjust the sriracha at this point—start with less if you prefer milder heat, as you can always add more.

Step 4: Fry the Rice Cakes Until Crispy

• 1.5 cups neutral vegetable oil
• rice cakes from Step 2

Heat 1.5 cups neutral vegetable oil in a deep pan or wok to 375°F (use a thermometer for accuracy).

Carefully add the chilled rice squares and fry for 3–4 minutes, turning halfway through, until all sides are golden brown and crispy.

Remove the fried rice cakes with a slotted spoon and drain on paper towels.

Once cool enough to handle, cut each square diagonally in half to create triangles—this increases surface area for toppings and adds visual appeal.

Step 5: Assemble and Serve

• fried rice cakes from Step 4
• shrimp salad mixture from Step 3
• 1 large avocado
• 1 jalapeño
• 3 tbsp eel sauce
• 2 tbsp soy sauce for dipping

Arrange the crispy rice cake triangles on a serving platter or individual plates.

Top each triangle with a small spoonful of the shrimp salad mixture from Step 3, then arrange a few slices of fresh avocado alongside.

Drizzle the eel sauce over the top of each rice cake, garnish with thin jalapeño rounds for color and heat, and serve immediately with soy sauce on the side for dipping.

The contrast between the hot, crispy rice and cool, creamy toppings is what makes this dish special, so serve right away before the rice softens.

Easy Crispy Rice with Shrimp Salad

Delicious Easy Crispy Rice with Shrimp Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings: 16 pieces

Calories: 1325

Ingredients Method

Ingredients

  

For the crispy rice

• 1.5 cups sushi rice
• 1.25 cups water
• 1 tablespoon mirin
• 1.5 cups neutral vegetable oil

For the shrimp salad

• 3/4 lb shrimp (boiled and finely chopped into 1/4-inch pieces)
• 2 tbsp oil
• 1/3 cup green onions (thinly sliced on a bias)
• 1/3 cup toasted panko breadcrumbs
• 4 tbsp mayonnaise
• 1.5 tbsp sriracha
• 1 tbsp jalapeño (finely minced and seeded)
• 1.5 tsp soy sauce
• 1/2 tsp toasted sesame oil
• 1 tsp fresh lime juice

For assembly

• 1 large avocado (sliced into thin wedges)
• 1 jalapeño (thinly sliced into rounds)
• 3 tbsp eel sauce
• 2 tbsp soy sauce for dipping

Method

 

1. Rinse the sushi rice under cold water until the water runs clear, then combine with 1.25 cups water in a pot. Bring to a boil, then reduce heat to low, cover, and cook for 20 minutes until the water is absorbed. Remove from heat and stir in the mirin while the rice is still warm, allowing the flavors to absorb as it cools. I prefer to let the rice cool to room temperature completely, which makes it easier to handle and gives you better texture when frying.
2. Once the rice has cooled, line an 8x8-inch baking pan with plastic wrap or parchment paper and firmly press the rice into an even, compact layer about 1.5 inches thick. Cover and refrigerate for at least 1 hour until the rice is cold and holds together well. Once chilled, remove the rice from the pan by lifting the plastic wrap, then carefully cut into 8 equal squares using a sharp wet knife (wiping between cuts prevents sticking).
3. While the rice is chilling, combine the finely chopped boiled shrimp with the thinly sliced green onions, toasted panko breadcrumbs, mayonnaise, sriracha, minced jalapeño (seeded to control heat), 1.5 tsp soy sauce, toasted sesame oil, and lime juice in a bowl. Mix gently but thoroughly until all ingredients are evenly distributed and the mixture has a creamy, cohesive texture. I like to taste and adjust the sriracha at this point—start with less if you prefer milder heat, as you can always add more.
4. Heat 1.5 cups neutral vegetable oil in a deep pan or wok to 375°F (use a thermometer for accuracy). Carefully add the chilled rice squares and fry for 3–4 minutes, turning halfway through, until all sides are golden brown and crispy. Remove the fried rice cakes with a slotted spoon and drain on paper towels. Once cool enough to handle, cut each square diagonally in half to create triangles—this increases surface area for toppings and adds visual appeal.
5. Arrange the crispy rice cake triangles on a serving platter or individual plates. Top each triangle with a small spoonful of the shrimp salad mixture from Step 3, then arrange a few slices of fresh avocado alongside. Drizzle the eel sauce over the top of each rice cake, garnish with thin jalapeño rounds for color and heat, and serve immediately with soy sauce on the side for dipping. The contrast between the hot, crispy rice and cool, creamy toppings is what makes this dish special, so serve right away before the rice softens.