Spicy Shrimp Rice Cakes

by Jeanette Cota

These feel restaurant quality every time. 

These spicy shrimp rice cakes quickly became a favorite in my home! 
I'm one of those people who could have sushi everyday, not joking. Unfortunately that's not very feasible as good sushi restaurants get pretty pricy. This recipe is surprisingly affordable and easy to put together. The hardest part is making sure the rice cakes stay together, but I have some tips and trick for that :) 
Lets get cooking!!

SPICY SHRIMP RICE CAKES    

Prep Time: 20 minutes    Cook Time: 30 minutes   

INGREDIENTS 

  • Raw Shrimp Cleaned and Shelled
  • Olive Oil
  • Salt and Pepper 
  • 4 T Mayo
  • 2-3 T Sriracha (To heat Level) 
  • 1/4 Cup Green Onion
  • 1/4 Cup Panko
  • 1 T Diced Jalapeno
  • 1 T Soy Sauce
  •  1 Avocado
  • Mirin
  • 1/2 Cup Sugar
  • 1 Cup High Heat Oil
  • Jasmine or Sushi Rice

RECIPE 

  • SHRIMP MIXTURE:
  • Place cleaned Shelled Shrimp in a bowl, Drizzle with olive oil, S&P
  • Pan sear Shrimp on hot grill, both sides until pink. Remove. 
  • Chop Shrimp
  • Mix Together: 
  • Mayo, Sriracha, Panko, Jalapeno, Green Onion, Soy, Chopped Shrimp
  • Set Aside

RICE CAKES:

Add Cooked Rice to bowl, Drizzle a bit of Mirin and Fluff

  • Coat a pan with plastic wrap and push rice firmly into bottom of pan, cover and refrigerate.
  • Heat Oil in pan 
  • Remove Rice from fridge , cut into small rectangles, and fry in oil 
  • on both sides until golden brown. 
  • Remove from oil, and place on paper towel lined plate, to remove any access oil. 

EEL SAUCE: 

Add 1/2 c soy, 1/2 c mirin and 1/2 c sugar to Sauce pan, bring to boil, reduce heat and simmer until thickened. (Will thicken more in fridge) 

  • Assemble Toast 
  • Toast, Sliced Avocado, Spicy Shrimp mixture, Drizzle with Eel Sauce, top with sliced Jalapeno if desired. 
  • ENJOY!

 

 

 

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