Crispy Rice with Chili Shrimp
Pressed rice, fried crisp, warm shrimp topping
This recipe starts with crispy rice, but it’s really about contrast. A deep, golden crust with something sharp and creamy on top. The rice needs time to chill, the oil needs to be properly hot, and once things start frying you have to trust the process and leave it alone. When it works, the rice holds together perfectly and turns properly golden and crisp. The shrimp are quick and warm, folded into a chili-lime sauce that cuts straight through the crunch.
It’s also a very good recipe to make with other people. The rice can be pressed and sliced ahead, the shrimp cook in minutes, and everything comes together at the last moment. Jobs are easy to hand off, the kitchen stays relaxed, and you end up eating while things are still hot and crisp.
We served this as the centre of a dinner with friends and it held the table. Alongside it, a crunchy, Asian-leaning slaw, all shredded vegetables and sharp dressing, built for contrast. There was fish too, one marinated in miso, another simply steamed and finished with ginger and scallions. Clean, focused flavours, plenty of texture, and this right in the middle. Crispy rice, warm shrimp, heat, acidity. The kind of food people keep reaching for.
This dish is often made with raw tuna or salmon, which requires sushi-grade fish. Here, it’s finished with warm chili shrimp instead.
Crispy Rice with Chili Shrimp
Serves 6-8
INGREDIENTS
For the crispy rice:
300 g sushi rice
360 ml water
30 ml rice vinegar
18 g sugar
6 g fine sea salt
Avocado oil, for frying
For the shrimp:
350 g medium shrimp, peeled and deveined
15 ml olive oil
Fine sea salt
Chili-lime sauce:
60 g (4 tablespoons) mayonnaise
18 g (1 tablespoon) sriracha
14 g (1 tablespoon) mirin
10 g (2 teaspoons) soy sauce or tamari
1 teaspoons toasted sesame oil
14–16 g (1 tablespoon) fresh lime juice
Splash of rice vinegar
To finish:
Spring onions or chives, very finely sliced
White or black sesame seeds
Fresh chili slices
Nori sheets, cut into strips
Half an avocado, thinly sliced
METHOD
Wash the rice gently but properly. Cold water, swirl with your hand, drain. Repeat 3–4 times. You’re not looking for clear water — just no longer milky.
Drain well, then let the rice sit in its measured cooking water for 20–30 minutes.
Cook the rice covered. Bring it to a gentle boil, immediately lower the heat to the minimum, and cook for 10–12 minutes. Don’t stir. Don’t peek. When the time is up, turn the heat off and let it steam, still covered, for another 10–15 minutes.
While the rice cooks, warm the vinegar, sugar, and salt just until dissolved. No boiling. Let it cool slightly.
Transfer the rice to a wide bowl. Pour the seasoning evenly over the surface — not in one spot. Mix by slicing and folding with a spatula, not stirring. Fan the rice as you work to cool it quickly.
Line a small tray with plastic wrap, leaving overhang. Spread the rice into an even layer about 2 cm thick. Press it down firmly with wet hands or the back of a spoon. Fold the plastic over the top and press again. This step matters more than it seems. Refrigerate at least 2–4 hours, ideally overnight, until completely cold and firm.
Once fully chilled, unwrap and cut the rice into neat rectangles.
Heat a pan over medium-high heat. Add enough avocado oil to generously coat the base. The oil should shimmer and feel hot — not lukewarm.
Fry the rice in batches without crowding. Place the pieces in and don’t touch them. Let them cook until deeply golden and crisp underneath, about 3–4 minutes, then flip carefully and cook the second side. They should release cleanly when ready. Drain briefly on paper towel and keep warm.
Wipe the pan lightly and return it to medium heat. Add the olive oil. Pat the shrimp very dry, season lightly with salt, and cook in a single layer, turning once, just until opaque and lightly golden. They should stay tender.
Whisk together the mayonnaise, sriracha, mirin, soy, sesame oil, lime juice, and rice vinegar. The sauce should be sharp, lightly spicy, and loose enough to coat.
While the shrimp are still warm, fold them gently into the sauce.
Arrange the crispy rice on a platter. Spoon the shrimp on top or alongside. Finish with spring onions, sesame seeds, fresh chili, avocado, and nori.
Make or Break
Crispy rice only works when the rice is fully cold. Not cool, not room temperature, but properly chilled and firm when you pick it up. Rice that is even slightly warm will relax in the oil and spread instead of holding its shape. This is why pressing matters. Pack the rice firmly and evenly into the tray, then chill it until it sets. Slice only once it is fully cold. You want clean edges that stay clean when they hit the oil. If the rice feels loose or fragile before frying, it will fall apart in the pan.
The oil needs to be hot enough that the rice sizzles immediately on contact. That first moment sets the crust. Once the rice is in the pan, leave it alone. Let the bottom turn fully golden before you flip it. Moving it too early is the quickest way to break it. If the crust is golden but the centre still feels soft, finish the pieces briefly in a hot oven.