Crispy Rice Topped with Chili Oil Shrimp

Directions

1. 1

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

2. 2

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

3. 3

   Place in the freezer for at least two hours.

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

   Flip the rice and cook the other side until crispy.

9. 9

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

10. 10

    Add shrimp and cook until they turn pink and opaque.

11. 11

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

12. 12

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

13. 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.

14. 14

    Drizzle eel sauce over the avocado and shrimp.

15. 15

    Sprinkle sesame seeds and additional chopped scallions for garnish.