Crispy rice with spicy shrimp salad

Ingredients for 2 servings:

• 200 g rice pudding or sushi rice
• 2 tsp mirin
• 6 g sesame oil for frying
• 160 g shrimp(s)
• 40 g spring onions
• 6 g breadcrumbs or panko
• 20 g mayonnaise, reduced fat
• 10 g Sriracha sauce
• 1 tsp soy sauce
• 2 tbsp fish sauce, if desired
• 1 avocado(s)
• some sesame seeds for garnishing
• some soy sauce for dipping

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Cook the rice according to the package instructions and, in the meantime, line a loaf or casserole dish with plastic wrap. Mix the cooked rice with the mirin and press it into the dish until it is about the thickness of a thumb. Fry the shrimp in a little sesame oil, remove from the pan, and cut into small pieces. Slice the spring onions into rings and fry them as well. Let the shrimp and spring onions cool slightly, then mix with the breadcrumbs, mayonnaise, sriracha, and soy sauce (or fish sauce if desired). Optionally, stir in some fresh, finely chopped chili. Remove the cooled rice from the dish and fry in the pan with the remaining sesame oil until crispy on both sides. Alternatively, cut the rice into rectangles before frying to ensure it is crispy on all sides. Transfer the rice block to a board. Thinly slice the avocado and arrange it on top of the rice. Spread the shrimp salad evenly on top, garnish with some sesame seeds, and cut into rectangular pieces. Serve with soy sauce for dipping. Delicious hot or cold. An Asian cucumber or seaweed salad goes well with this.