CRISPY RICE TOPPED WITH CHILI OIL SHRIMP! 😍🍤🍣 YUM! Recipe and 🎥

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Begin by cooking your rice according to the package then pour over the rice vinegar, sugar, and salt and mix well to combine.

Step 2

Lay 3/4” thick of sushi into a mold (I use shallow Tupperware) and press firmly ensuring it’s flat.

Step 3

Place in the freezer for at least two hours.

Step 4

Once your rice has set, remove it from the mold and cut into bite sized squares.

Step 5

In a non-stick skillet, heat vegetable oil over medium-high heat

Step 6

Add the cooked sushi rice, spreading it evenly in the pan.

Step 7

Cook for 5-7 minutes or until the bottom is golden brown and crispy.

Step 8

Flip the rice and cook the other side until crispy.

Step 9

In a separate pan, heat a bit of oil over medium heat.

Step 10

Add shrimp and cook until they turn pink and opaque.

Step 11

Place the cooked shrimp on a cutting board and chop into small pieces.

Step 12

In a medium bowl, combine shrimp, chili crisp oil, chopped scallions, panko breadcrumbs, and Kewpie mayo.

Step 13

Place a slice of ripe avocado on top of each crispy rice square followed by a spoonful of the spicy shrimp mixture on top of the avocado.

Step 14

Drizzle eel sauce over the avocado and shrimp.

Step 15

Sprinkle sesame seeds and additional chopped scallions for garnish.

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