Crispy Seaweed Rice Squares with Sweet Chili Shrimp and Spicy Mayo

These crispy rice squares are a showstopper! Infused with roasted seaweed and pan-fried until golden, they provide the perfect crunchy base for tender shrimp coated in a sweet and spicy chili guac sauce. A drizzle of sriracha mayo and a sprinkle of sesame seeds and scallions take this dish over the top.

Inspired by Southeast Asian flavors, this recipe is surprisingly simple to prepare. Shape the rice, chill it briefly, then fry until crisp. While the rice sets, cook the shrimp and whisk together the creamy chili guac and spicy mayo. Assemble and serve immediately for an impressive meal that looks like it came from a restaurant.

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Ingredients

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

20 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

0.5 unit Roasted Seaweed SheetsView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 unit Cooking SprayView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook, stirring, until fragrant, about 30 seconds. Stir in rice, half the sesame seeds, 1½ cups water and a pinch of salt; bring to a boil. Cover, reduce heat to low and simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to use.
3. While rice cooks, in a small bowl, whisk together guacamole, half the mayonnaise and half the Sriracha. Season with salt and pepper. Reserve 1 tablespoon of this creamy chili guac in a medium bowl; set the rest aside for serving. Add sweet Thai chili sauce to the reserved guac and whisk to combine; set aside. In another small bowl, whisk together remaining mayonnaise and remaining Sriracha; season with salt and pepper. Set aside.
4. Once rice is done, crumble half the roasted seaweed sheet into the pot. Stir with a wooden spoon until rice begins to stick together, about 1 minute. Add vinegar, cornstarch and 1 teaspoon sugar; stir until well combined. Line an 8×8-inch baking dish with plastic wrap, leaving overhang. Coat with cooking spray. Using the back of a spoon, press rice mixture into an even layer. Lightly coat surface with cooking spray to prevent sticking. Transfer to freezer until completely cooled, at least 15 minutes (no longer than 30).
5. Rinse shrimp under cold water and pat dry. Heat a large drizzle of oil in a large pan over medium-high heat. Add shrimp and season with salt and pepper. Cook, stirring occasionally, until opaque and cooked through, 4-6 minutes. Transfer shrimp to the bowl with sweet chili guac; stir to coat. Cover to keep warm.
6. Using the plastic wrap overhang, lift rice mixture out of the dish and transfer to a cutting board; discard plastic wrap. Cut into four equal squares. Heat a large drizzle of oil in a nonstick pan over medium-high heat. Add rice squares; cook until browned and crispy, 3-4 minutes per side (cook in batches if needed). Transfer to a paper-towel-lined plate.
7. Divide crispy rice squares among plates. Spread each with remaining creamy chili guac, then top with jalapeño slices and sweet heat shrimp. Garnish with scallion greens and remaining sesame seeds. Serve with spicy mayo on the side for dipping.

Recipe Tips

FAQ

Can I use brown rice instead of jasmine rice?

Yes, but the texture will be different and cooking time will be longer. Adjust water and simmer time according to package directions.

How do I make this dish spicier?

Add more Sriracha to the spicy mayo or leave the seeds in the jalapeño. You can also drizzle extra sweet chili sauce on top.

Can I prepare the rice squares ahead of time?

Yes! After pressing the rice into the dish and chilling, you can cover and refrigerate for up to 24 hours before cutting and frying.