If you love a good balance of crispy, creamy, and spicy, my Crispy Sushi Rice Bites with Sriracha Mayo Shrimp will hit all the right notes.
The golden, crunchy rice base provides the perfect foundation for the flavorful shrimp on top. Each bite is a mix of textures—crispy on the outside, soft and chewy inside—while the shrimp, coated in a creamy blend of sriracha, mayo, soy sauce, and sesame oil, adds bold umami with just a touch of heat.
The beauty of this dish is its customizability. You can keep it simple or add fresh toppings like thinly sliced cucumbers or creamy avocado to balance out the spice and add extra freshness. Green onions give a pop of brightness, while a drizzle of extra spicy mayo or a sprinkle of sesame seeds can elevate the dish even further.
Making crispy rice at home is easier than you think! All you need is cooked rice, shaped and pan-fried until golden and crisp.
Pair these crispy rice bites with an eel sauce, soy sauce, chili crisp, or enjoy them as they are—the flavors are bold enough to stand on their own. If you’re looking for a fun, restaurant-style dish that’s easy to make at home, this one is a must-try!
What Type of Rice to Use
Choosing the right type of rice can be confusing, especially with so many varieties available. From long-grain basmati to aromatic jasmine rice, each type has its own texture and flavor. In Japanese cooking, however, Japanese short-grain or medium-grain rice is almost always the go-to choice.
Short-grain rice, often labeled as sushi rice, is particularly prized for its soft and chewy texture, which pairs beautifully with traditional Japanese dishes. Medium-grain rice is a great alternative if short-grain isn’t available (I actually almost always use medium-grain myself because it’s generally cheaper where I live!). Both are ideal for recipes like this one, where the rice’s stickiness helps meld the flavors into every bite.
Recommended Rice Cookers
Do I need to have a fancy rice cooker to make this meal? NO!
Just like anything, generally, the higher the quality, the better. But you can make my rice cooker meals in a cheap rice cooker, too!
Click the rice cooker photos to see my top picks, from $20–$200! I use the Tiger 5.5-cup model shown. About 1/2 cup of Japanese short- or medium-grain rice makes 1 serving.
While basmati rice is what’s traditional for this dish, you can also experiment with other types of rice.
Key Features to Look For in a Rice Cooker:
- Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.
- Multiple Cooking Functions: Ensure it has settings for steaming, slow cooking, and possibly even baking.
- Non-Stick Inner Pot: Makes cleaning easier and prevents sticking.
- Timer and Keep Warm Function: Useful for planning meals ahead of time and keeping them warm until you’re ready to eat.
5.5 cups or 10 cups
5.5 cups or 10 cups
3 cups
2 cups
Crispy Sushi Rice Bites with Spicy Sriracha Mayo Shrimp
- Total Time: 2 hours 15 minutes
Description
Crispy sushi rice bites topped with spicy sriracha mayo shrimp, creating a perfect combination of crunchy, creamy, and flavorful bites.
Ingredients
Shrimp Topping:
- 3/4 lb cooked shrimp, peeled, deveined, tail-off
- 1/4 cup kewpie mayo
- 1 tablespoon sriracha
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
Optional Garnishes:
- Avocado, thinly sliced
- Cucumber, thinly sliced
- Thin slices of jalapeño
- Chopped green onions
- 1 tablespoon roasted sesame seeds
- Eel sauce (ingredients and instructions below)
Crispy Rice:
- 1 1/2 cup cooked rice (use Japanese short-grain or medium grain rice in order to make sticky rice – this is essential to helping the crispy rice bites maintain their shape)
- 4 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
Eel (Unagi) Sauce:
Instructions
- Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions.
- Once cooked, mix the rice vinegar, sugar, and salt in a bowl until dissolved. Gently fold this mixture into the rice.
- Line an 8×8-inch Tupperware or baking dish with parchment paper (if the Tupperware is slightly smaller or bigger, it’s not a big deal. Just make sure the rice is at least 1 inch thick after you pack it in).
- Spoon the cooked sushi rice into the dish and press it down evenly, ensuring it’s tightly packed and at least 1 inch thick. Use a flat tool or your hands to gently press the rice together.
- Cover the rice with a piece of plastic wrap and place the dish in the freezer for 1 hour (or in the fridge for 3 hours, or overnight) to firm up.
- Begin making the eel sauce (optional): In a small saucepan, combine the soy sauce, mirin, and sugar. Bring to a simmer over medium heat, stirring occasionally. Once the sugar has dissolved, continue simmering for 5-7 minutes, or until the sauce has thickened. Remove from heat and let it cool.
- In a bowl, combine the kewpie mayo, sriracha, soy sauce, and toasted sesame oil. Toss the shrimp in the sauce mixture until well-coated.
- Heat a pan with a thin layer of oil over medium heat. Once hot, cut the sushi rice into small rectangles and fry them in the pan until golden and crispy on both sides, about 3-5 minutes per side.
- Place the crispy rice bites on a serving plate. Top each with a generous spoonful of the spicy shrimp mixture. Drizzle with eel sauce and garnish with optional thin slices of jalapeño, chopped green onions, and roasted sesame seeds. Serve your crispy sushi rice bites immediately for the best crunch!
- Prep Time: 2 hours
- Cook Time: 15 minutes
Nutrition
- Serving Size: 14-16 crispy rice bites
I want to make this for a party I’m having this weekend! So cute.
Yay! Hope they love it 🙂
The crispy bottoms were addictive — like rice crackers with a spicy shrimp topping.
Hi Kayla! I love that description. So yummy for sure!