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Spicy Shrimp Crispy Rice
These crispy rice bites are topped with a delicious spicy shrimp salad. Air fryer, oven, or stovetop—no deep frying needed for this restaurant-style appetizer at home.
Equipment
Ingredients
- 2 cups cooked sushi rice ( or sticky rice* heated (see note below))
- 1 ½ tablespoon seasoned rice vinegar
- 2 cups cooked shrimp (finely chopped)
- 1 teaspoon fresh ginger (chopped or grated)
- ½ to 1 tablespoon sriracha (depending on heat level)
- ½ tablespoon low-sodium soy sauce (or tamari for GF)
- ½ tablespoon rice vinegar
- 2 tablespoons light mayonnaise
- 1 teaspoon toasted sesame oil
- 1 tablespoon chopped scallions (plus more for garnish)
- 2 teaspoons sesame seeds ( or furikake)
- 1 jalapeño (very thinly shaved)
Instructions
- Combine hot sticky rice with 1 tablespoon seasoned rice vinegar.
- Spray hands with cooking spray and form rice into small rectangles about 2½ tablespoons each. Place in air fryer basket that has been sprayed with cooking spray. Make sure that the portions are not touching each other, work in batches if need be. Air fry at 400°F for 15-20 minutes, until the edges are crispy and golden.
- While the rice cooks, make the spicy shrimp: In a medium bowl combine chopped shrimp, ginger, sriracha, soy sauce, ½ tablespoon rice vinegar, mayo, sesame oil, scallions and sesame seeds.
- Top each air fried crispy rice with about 2 ½ tablespoons of spicy shrimp. Garnish with jalapeño or scallions.
Notes
*It must be sticky rice for this to work. You can cook it yourself, but I use Bibigo pre-cooked sticky recipe, Nishiki or frozen InnovAsian Sticky White Rice for convenience.
Heat a generous layer of neutral oil, such as avocado in a nonstick skillet over medium heat. Place the rice squares in the pan and cook for about 3 to 4 minutes per side, pressing down gently with a spatula, until they turn golden brown and crispy. Transfer the crispy rice to a paper towel-lined plate to drain any excess oil. Oven-Baked Crispy Rice:
Preheat the oven to 400°F (200°C). Spray both sides of the rice squares with oil and arrange them on a parchment-lined baking sheet. Bake for about 20 to 25 minutes, flipping them halfway through, until the edges are golden and crisp. For extra browning, you can broil them for one to two minutes at the end.
No Air Fryer? No Problem
Pan-Fried Crispy Rice (Stovetop Method):Heat a generous layer of neutral oil, such as avocado in a nonstick skillet over medium heat. Place the rice squares in the pan and cook for about 3 to 4 minutes per side, pressing down gently with a spatula, until they turn golden brown and crispy. Transfer the crispy rice to a paper towel-lined plate to drain any excess oil. Oven-Baked Crispy Rice:
Preheat the oven to 400°F (200°C). Spray both sides of the rice squares with oil and arrange them on a parchment-lined baking sheet. Bake for about 20 to 25 minutes, flipping them halfway through, until the edges are golden and crisp. For extra browning, you can broil them for one to two minutes at the end.
Nutrition
Serving: 3pieces, Calories: 198kcal, Carbohydrates: 33g, Protein: 6.5g, Fat: 4.2g, Saturated Fat: 0.5g, Cholesterol: 35mg, Sodium: 434.5mg, Fiber: 2g, Sugar: 2g
- WW Points: 4