Dynamite Shrimp Sushi Bites
Crispy rice squares topped with saucy shrimp, fresh cucumber, avocado, eel sauce, and crispy onions for all the signature flavor of a dynamite roll with none of the actual rolling.
Servings: 12 Sushi Bites
Calories: 284kcal
Ingredients
Crispy Rice Squares
- 2 cups Water
- 1 ½ cups Sushi Rice (or Calrose rice)
- ¼ cup Rice Vinegar
- ¼ cup Maple Syrup
- 1 Tablespoon Neutral Tasting Oil
- Cooking Oil for frying, high smoke point oil
Shrimp Topping
- 1 lb Raw Shrimp deveined, shells and tails removed
- 1 Tablespoon Neutral Tasting Oil
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Paprika
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 3 Tablespoon Kewpie Mayonnaise or regular mayo
- 1 teaspoon Honey
- ½ teaspoon Soy Sauce
- ½ teaspoon Sesame Oil
- 1 Green Onion very finely diced
- ½ teaspoon Sriracha Hot Sauce optional
Dynamite Roll Toppings
- 1 large Avocado peeled and thinly sliced
- 1 large Cucumber thinly sliced into long strips
- ¾ cup Crispy Onions
- Eel Sauce for topping
- Spicy Mayo for topping
- 2 Tablespoons Toasted Sesame Seeds
Instructions
Make the Sushi Rice
- In a medium-sized saucepan, boil the water and rice together until the water is fully absorbed and the rice is fluffy. Meanwhile, whisk together the rice vinegar, maple syrup, and 1 tablespoon of oil in a small bowl. Stir the seasoning into the cooked rice, let it cool slightly, then press it firmly into a quarter sheet pan. Refrigerate for at least 2 hours, or until fully chilled.👉 Click here for full details on how to make sushi rice
Make the Shrimp Topping
- Preheat the oven to 425℉ and line a baking sheet with parchment paper. In a large mixing bowl, toss the shrimp with oil, garlic powder, onion powder, paprika, salt, and pepper. Spread the shrimp onto the prepared baking sheet and bake for 8-10 minutes, until fully cooked through.
- While the shrimp bakes, whisk together the Kewpie mayo, honey, soy sauce, sesame oil, green onions and sriracha (if using) in a small bowl. Roughly chop the warm shrimp and toss with the sauce. Set aside.
Fry the Crispy Rice Squares
- Once the rice is fully chilled, remove it from the pan and cut it into squares. Heat a layer of frying oil in a deep skillet, then fry the rice squares until golden brown, 3-4 minutes per side. Transfer to a wire rack to drain.👉 See the full crispy rice squares tutorial
Assemble the Dynamite Shrimp Bites
- Arrange the crispy rice squares on a platter and top each with a few slices of avocado, then a layer the cucumber strips. Spoon the shrimp mixture over each bite, then top with crispy onions, a drizzle of eel sauce, a drizzle of spicy mayo, and toasted sesame seeds. Serve immediately.
Notes
- Shrimp: Swap the shrimp for cooked lobster or lump crab, or try using crispy coconut shrimp or bang bang shrimp instead.
- Crispy Rice Squares: If you don't feel like making crispy rice squares, serve all of the toppings over a serving of prepared sushi rice for a bowl-inspired version.
- Add Vegetables or Fruit: Any toppings you like can be added to these sushi bites, some good options are shredded carrots, thinly sliced bell peppers, or fresh mango.
- Pat the shrimp dry before cooking to prevent excess moisture and a runny sauce.
- Tossing the shrimp with the sauce while they are still warm allows them to absorb the flavors better.
- Store leftover components separately in airtight containers in the fridge for up to 2 days.
Nutrition
Serving: 1Sushi Bite | Calories: 284kcal | Carbohydrates: 28g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 49mg | Sodium: 484mg | Potassium: 208mg | Fiber: 2g | Sugar: 5g | Vitamin A: 204IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 1mg
