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.
Foto: Skinnytaste
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)
Steps
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Combine hot sticky rice with 1 tablespoon seasoned rice vinegar.
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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.
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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.
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Top each air fried crispy rice with about 2 ½ tablespoons of spicy shrimp. Garnish with jalapeño or scallions.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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