Crispy Rice with Sushi-Inspired Shrimp Salad

Name: Crispy Rice with Sushi-Inspired Shrimp Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 10-15 Bites
Ingredients: 1 package Prime Shrimp Soy Ginger; 2 cups cooked sushi rice; 2 tbsp rice vinegar; 1 tbsp sugar; 1/4 cup Kewpie mayonnaise; 2 green onions, thinly sliced; 2 tbsp chili crisp; 1 tbsp soy sauce; 3 tbsp avocado oil

Crispy rice bites have quickly become one of the most popular appetizers in the culinary world – or at least on Tik Tok. Loved for their crunchy texture and endless topping possibilities, they’re as fun to eat as they are delicious. Bonus -- they look really impressive as a party appetizer. We’ve seen this dish done a lot of different ways: Crispy Rice with Ahi Tuna, Crispy Rice with Wasabi Salmon…the list goes on. Our Prime Shrimp version combines the usual crispy rice base with a sushi-inspired shrimp salad made with Prime Shrimp Soy Ginger. It’s show-stopping, packed with flavor, and super easy to make.

The crispy rice, of course, does a significant amount of the heavy lifting for this dish. Lightly fried to a golden brown, the rice’s crispy edges and soft sticky interior make the perfect vehicle for any topping. In this case, the Soy Ginger butter sauce adds a unique depth of flavor to the shrimp salad mixture that makes the finished dish borderline addictive.

This recipe is a great choice for dinner parties, potlucks, or even a sports game; basically any time a snackable dish is needed. The bite-sized portions make them easy to serve, and the sushi-inspired flavors make them easy to love.

Tags: appetizer

Crispy Rice with Sushi-Inspired Shrimp Salad

Servings

10-15 Bites

Prep Time

30 minutes

Cook Time

15 minutes

Ingredients

1 package Prime Shrimp Soy Ginger
2 cups cooked sushi rice
2 tbsp rice vinegar
1 tbsp sugar
1/4 cup Kewpie mayonnaise
2 green onions, thinly sliced
2 tbsp chili crisp
1 tbsp soy sauce
3 tbsp avocado oil

Directions

Cook Prime Shrimp according to package directions. Cut shrimp into small pieces. Set shrimp and sauce aside.
Line a 9x13 pan with parchment paper. Mix cooked sushi rice with rice vinegar and sugar. Press rice into pan and place into the refrigerator for about 30 minutes to cool and set. Once set, turn rice out in one large rectangle and cut into bite-size squares.
Heat avocado oil in a non-stick skillet over medium-high heat and fry rice rectangles until golden and crispy on both sides. Set aside.
In a bowl, combine cooked, cut shrimp and sauce, Kewpie mayonnaise, chili oil and soy sauce. Mix well.
Top each crispy rice bite with a spoonful of shrimp salad and garnish with green onion. Enjoy!