Rice Crispy Cake With Spicy Shrimp

Ingredients: CRISPY RICE SQUARES: • 1 ½ cups 4Sisters short grain sushi rice, soaked, rinsed, & cooked according to pkg. directions • 2 tbsp. rice vinegar • 1 tbsp. white sugar • 1 cup vegetable oil for frying squares SPICY SHRIMP TOPPING: • About 30 cooked large shrimp, roughly chopped • ¼ cup chopped green onions • ¼ cup panko breadcrumbs • 3 tbsp. Kewpie mayonnaise • 2 tbsp. Sriracha • 1 tsp. soy sauce • 1 tbsp. fresh seeded & diced jalapeño, if more heat desired Optional Garnish: Fresh sliced avocado; jalapeño slice; eel sauce; soy sauce Directions: 1. While rice is cooking, mix the all the spicy shrimp topping ingredients together in a bowl, set aside or refrigerate until ready to use with crispy rice cake. 2. Add sugar & rice vinegar to cooked rice while hot. 3. Evenly pack cooked rice in a dish lined with plastic wrap with a rubber spatula, we used a 10x10 square pan. Refrigerate for at least 1-2 hours, covered with plastic wrap. 4. After refrigeration, carefully cut into desired size squares. Lift each from plastic wrap carefully to maintain shape. 5. In a large 10-inch skillet, heat vegetable oil on medium heat and add rice squares. Do not crowd the pan. Fry about 5 squares at a time for 3-5 minutes per side, or desired crispness. 6. Top each cake with the spicy shrimp mixture. Top with desired garnish and/or sauces. Serves 4 as a first course, 8 as an appetizer.