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Crispy Rice with Sweet & Spicy Shrimp

Course Appetizer, Snack
Keyword Appetizer, avocado, Shrimp, spicy, sushi
Prep Time 10 minutes
Chill Time 1 hour
Servings 8 -10 Servings


  • 2 cups cooked sushi rice
  • Oil for frying
  • 1 lb cooked shrimp tails removed, finely diced
  • 1/4 cup mayonnaise
  • 1 tablespoon sweet chili sauce
  • 2 green onions, thinly sliced plus extra for garnish
  • 2 avocados, sliced thin or mashed
  • Sesame seeds to garnish
  • Soy sauce to serve


For the Crispy Rice:

  1. Use an 9x9" baking dish or a dish of similar size and line with plastic wrap. Pour the cooked sushi rice into the baking dish and tightly pack the rice (wet hands if needed). Pop in the fridge to chill for 1 to 2 hours or overnight or until it is cold and easily can be sliced. Cover if refrigerating overnight.

  2. After the rice is chilled and set, cut the rice into about 20 (or so) squares or rectangles with a sharp knife.

  3. In a large non-stick pan, add oil over medium high heat. Once the oil is hot, add the rice bites and shallow fry on each side in batches until golden brown, careful to not over-crowd them.

  4. Transfer the cooked rice bites to a wire rack or paper towel to drain any excess oil and repeat with the remaining rice.

For the Sweet & Spicy Shrimp:

  1. In a bowl, stir together the shrimp, mayonnaise, sweet chili sauce and sliced green onions.

To Assemble:

  1. Place the thinly sliced (or mashed, if preferred) avocado on top of the fried rice bites.
  2. Add about 1 tablespoon of the sweet and spicy shrimp mixture on top of the avocado. Garnish with a sprinkle of sesame seeds and extra green onion and serve with soy sauce if desired.