An Asian-inspired tapas dish based on small, bite-sized fried rice bites topped with fresh avocado and a creamy, spicy, and flavorful shrimp mixture, garnished with a delicious sauce and chili. Also check out the version with rice bites and spicy tuna topping in a separate recipe. Why not make both versions of topping? The rice bites can be prepared the day before frying, as can the shrimp topping (except for the panko, which should be added just before serving). The sauce can also be made the day before but may need to be reheated and cooled down and/or possibly thinned to achieve the right consistency. These Crispy Rice bites with Spicy Shrimp Topping are amazing!
You will need
Sushi Rice
1 ⅛ cups (2 ½ dl) Japanese sushi rice
1 ⅛ cups (2 ½ dl) water
2 tbsp rice vinegar
1 tbsp mirin
1 tsp salt
1 ½ tbsp granulated sugar
0,8 cups Canola oil or more for frying (2 dl)
Shrimp topping
8.5 oz (240 g) cooked, peeled North Atlantic shrimp, finely chopped
⅓ cup green onions, finely chopped
4 tbsp homemade or Hellmann’s mayonnaise
1 tsp honey
2 tbsp sriracha sauce
1–1 ½ serrano or jalapeño chili, finely chopped
1 tsp soy sauce
2 tbsp celery stalks, finely chopped
⅛ cup panko, added just before serving
Drizzle sauce
⅓ cup Japanese soy sauce
⅓ cup granulated sugar
⅓ cup mirin
⅓ cup dashi soup base (the powder mixed with water according to the instructions on the package)
To serving
1 avocado, peeled and sliced
Jalapeño or serrano chili, thinly sliced
Japanese soy sauce
Wasabi
2 tbsp drizzle sauce
How to make it
Prepare the Rice (a few hours or preferably a day in advance)
1. Rinse the rice by placing the rice in a bowl and covering it with water. Wash the rice and drain the water. Repeat five times. After the fifth rinse, let the rice drain in a colander for 60 minutes.
1 ⅛ cups (2 ½ dl) Japanese sushi rice
2. Combine vinegar, mirin, salt, and sugar in a bowl. Stir until the sugar and salt dissolve.
2 tbsp rice vinegar
1 tbsp mirin
1 tsp salt
1 ½ tbsp granulated sugar
0,8 cups Canola oil or more for frying (2 dl)
3. Cook the rice in a pot (alternative 1): In a pot, combine the rice and water and bring to a boil over high heat. Reduce to low heat, cover, and simmer for about 15 minutes. Remove from heat and let sit for 10 minutes without lifting the lid.
1 ⅛ cups (2 ½ dl) rinsed and drained Japanese sushi rice
1 ⅛ cups (2 ½ dl) water
Cook the rice in a rice cooker (alternative 2): Cook the rice and let it sit for 10 minutes after the rice has finished cooking without opening the lid.
1 ⅛ cups (2 ½ dl) rinsed and drained Japanese sushi rice
1 ⅛ cups (2 ½ dl) water
4. Transfer the rice to a bowl to cool and add the vinegar mixture. Gently stir to combine without breaking the rice.
2 tbsp rice vinegar
1 tbsp mirin
1 tsp salt
1 ½ tbsp granulated sugar
5. Choose a suitable dish to spread the rice in and cover the inside of the dish with plastic foil. Add the sushi rice and spread it out evenly. Press down firmly to compact the rice, cover and refrigerate for a few hours or preferably overnight.
Shrimp topping
6. Combine all ingredients in a bowl and mix well, preferably a few hours before serving to allow the flavors to mature. If it sits for a while, wait to add the panko until just before serving. Keep the topping covered in the fridge.
8.5 oz (240 g) cooked, peeled North Atlantic shrimp, finely chopped
⅓ cup green onions, finely chopped
4 tbsp homemade or Hellmann’s mayonnaise
1 tsp honey
2 tbsp sriracha sauce
1–1 ½ serrano or jalapeño chili, finely chopped
1 tsp soy sauce
2 tbsp celery stalks, finely chopped
⅛ cup panko, added just before serving
Drizzle Sauce
7. Measure out soy sauce, sugar, mirin, and dashi in a small saucepan and bring to boil over medium heat. Let simmer while stirring, until the sauce thickens and reduces. Pour into a bowl and set aside.
⅓ cup Japanese soy sauce
⅓ cup granulated sugar
⅓ cup mirin
⅓ cup dashi soup base (the powder mixed with water according to the instructions on the package)
8. When ready to serve, lift the rice out of the dish using the plastic wrap and place it on a cutting board. Cut the rice into evenly sized small rectangles (bite-sized).
9. Heat the canola oil in a pot. Test the oil temperature by inserting a wooden chopstick or narrow handle of a wooden spatula. If small bubbles form around it, the oil is ready. Turn the heat to
medium high and fry the rice bites in batches for 3-4 minutes, turning them to ensure they are golden brown on all sides. Be careful not to burn them, or they will become hard and unappetizing. Drain on paper towels.
0,8 cups Canola oil or more for frying (2 dl)
To Serve
10. Place a slice of avocado on each rice bite and then a tablespoon of the shrimp topping. Drizzle the bites with some sauce and top with a thin slice of serrano or jalapeño. Serve immediately with soy sauce and some wasabi for dipping.
1 avocado, peeled and sliced
Jalapeño or serrano chili, thinly sliced
Japanese soy sauce
Wasabi
2 tbsp drizzle sauce
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