Description
A delightful blend of crispy textures and bold flavors, featuring crunchy rice paired with spicy shrimp, perfect for any gathering.
Ingredients
- 2 cups cooked sushi rice
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon sriracha or other spicy sauce
- 1 tablespoon lime juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 avocado, diced
- 1/4 cup chopped cilantro
- 2 green onions, sliced
Instructions
- Spread the cooked sushi rice in a thin layer on a baking sheet. Let it cool. Once cool, cut into squares or shape into rounds.
- Heat a non-stick skillet over medium-high heat and add olive oil.
- Add the rice shapes to the skillet. Cook until crispy and golden, about 3-4 minutes on each side.
- In a bowl, combine shrimp, sriracha, lime juice, garlic powder, and salt. Toss to coat the shrimp evenly.
- Cook the shrimp in the skillet until pink and fully cooked, about 2-3 minutes per side.
- To serve, top the crispy rice with the spicy shrimp, diced avocado, chopped cilantro, and sliced green onions. Enjoy!
Notes
Allow the rice to cool completely before shaping; this prevents sogginess. Don’t overcrowd the skillet while cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Asian