Description
Flavor-packed Rice with Spicy Shrimp Salad recipe using soy ginger shrimp, sushi rice, and chili crisp mayo. Quick & easy meal!
Ingredients
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1 package Prime Shrimp Soy Ginger
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2 cups cooked sushi rice
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2 tbsp rice vinegar
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1 tbsp sugar
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1/4 cup Kewpie mayonnaise
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2 green onions, thinly sliced
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2 tbsp chili crisp
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1 tbsp soy sauce
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3 tbsp avocado oil
Instructions
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Prepare the Rice
While the rice is still warm, stir in rice vinegar and sugar. Gently fold to distribute evenly without mashing the grains. Set aside to cool slightly. -
Cook the Shrimp
Heat avocado oil in a skillet over medium heat. Add the Prime Shrimp Soy Ginger and sauté for 4–5 minutes or until cooked through. Let rest for a minute before cutting into bite-sized pieces. -
Make the Spicy Sauce
In a bowl, combine Kewpie mayo, chili crisp, and soy sauce. Stir well until smooth. -
Toss the Shrimp
Add the cooked shrimp and sliced green onions to the spicy mayo mix. Toss until fully coated. -
Assemble and Serve
Spoon sushi rice into bowls. Top with spicy shrimp salad and extra green onions or chili crisp if desired.
Notes
Sushi rice should be seasoned while warm but served at room temp or slightly warm—not hot.
If using regular mayo, add a small splash of rice vinegar and pinch of sugar to mimic Kewpie.
Adjust chili crisp to taste—it varies in spiciness between brands.
Keywords: Rice with Spicy Shrimp Salad