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Korean-Style Crunchy Shrimp & Crispy Rice Squares

LEVEL: Easy

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Ingredients

 

For the Crispy Rice:

  • 2 cups cooked sushi rice (leftovers work great!)
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon sesame oil
  • Pinch of salt
  • Vegetable oil for frying

For the Korean-Style Crunchy Shrimp:

  • 1 carton Handy Korean-Style Crunchy Shrimp (prepared according to package instructions)

For the Gochujang Mayo (optional):

  • 1/2 cup mayonnaise
  • 1-2 tablespoons gochujang (adjust to spice preference)
  • 1 tablespoon rice vinegar
  • Pinch of garlic powder

  • Make the Crispy Rice (if not using leftover): If cooking fresh rice, rinse and cook according to package directions. Let cool slightly. In a bowl, mix rice with vinegar, sesame oil, and salt. Spread evenly in a greased baking dish, press down firmly, and refrigerate at least 30 minutes.

  • Shortcut Crispy Rice: If short on time, skip steps 1 and refrigerate leftover rice for at least 30 minutes.

  • Cut and Fry the Rice: Cut the chilled rice into squares or desired shapes. Heat oil in a pan over medium heat. Fry the rice squares until golden brown and crispy on each side. Drain on paper towels

  • Cook the Shrimp: Following package instructions, cook the Handy Korean-Style Crunchy Shrimp on a separate pan.

  • Assemble and Serve: Arrange the crispy rice squares on a plate. Top with Handy Korean-Style Crunchy Shrimp. Serve with gochujang mayo for dipping (optional).