Crispy Rice with Spicy Shrimp Salad

The shrimp is finely chopped into small pieces and combined with kewpie mayonnaise, sriracha, a touch of soy sauce, green onion, diced jalapeño and panko breadcrumbs for some added crunch.

subheading: FOR THE CRISPY RICE:

1½ cups short grain sushi rice

2 teaspoons mirin

1 cup Vegetable oil

subheading: FOR THE SPICY SHRIMP SALAD:

¾ pound large (21 to 30 count) shrimp, peeled, deveined, and tails removed

2 tablespoons vegetable oil

¼ cup diced green onions

¼ cup panko breadcrumbs

3 tablespoons kewpie mayonnaise - Mayonnaise - Kewpie is a type of Japanese mayonnaise with added seasoning. If you cannot find Kewpie, substitute regular mayonnaise with ½ teaspoon of mirin.

2 tablespoons sriracha

1 tablespoon diced jalapeño

1 teaspoon soy sauce

subheading: FOR SERVING:

1 medium Hass avocado, pitted, peeled and sliced

1 small jalapeño, thinly sliced

2 tablespoons eel sauce, optional

Soy sauce, as needed

Note: Ingredients may have been altered from the original.

Directions at cookingwithcocktailrings.com

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