A shrimp-forward spin on spicy tuna rolls, this sushi-inspired dinner delivers irresistible crunch and incredible flavor with every bite. Succulent seared shrimp is tossed with Sriracha mayo and crispy panko breadcrumbs, then served over a bed of seaweed-laced rice and topped quick-pickled radishes and creamy wasabi aioli.
¾ cup jasmine rice
¼ cup panko breadcrumbs
2 teaspoons sesame seeds, divided
3 ounces red radishes
2 scallions, divided
2 tablespoons sushi vinegar, divided
10 ounces shrimp
1 teaspoon wasabi paste
2½ teaspoons soy sauce
2 tablespoons mayonnaise, divided
4 teaspoons Sriracha
½ cup seaweed salad
6″ small pot with lid
12″ large nonstick pan
Toasting breadcrumbs requires a watchful eye, frequent stirring, and a little patience! The panko needs to toast long enough to take on a deep golden color, so that it forms a crispy coating for the shrimp, rather than turn soft and soggy. Same goes for the sesame seeds: The golden color ensures a deliciously rich nuttiness.
In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully evaporated, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes.
While rice cooks, heat a large nonstick pan over medium heat. Carefully hover your hand a few inches away from the pan—when you can easily feel heat, add breadcrumbs. Toast, stirring frequently to prevent burning, until golden, 6-7 minutes (see Recipe Tip). Transfer to a plate and set aside. Return pan to medium heat with sesame seeds. Toast, stirring, until golden, 2 minutes. Transfer to a small bowl. Reserve pan for Step 4.
Rinse radishes, thinly slice, and place in a medium bowl. Rinse scallions, trim and discard roots, and thinly slice, keeping whites and light greens separate from dark greens. Add scallion whites and light greens and 1 tablespoon sushi vinegar to bowl with radishes, and toss to coat. Once rice is cooked, fluff with a fork, then stir in half of toasted sesame seeds and remaining sushi vinegar. Set sushi riceaside, uncovered, until ready to serve.
Pat shrimp dry with paper towel and season all over with ¼ teaspoon saltand pepper as desired. Return pan from sesame seeds to medium-high heat and add 1 tablespoon canola oil. When oil is shimmering, add shrimp and sear until opaque and just pink, 2-3 minutes per side. Transfer shrimp to cutting board and set aside to cool slightly.
In a medium bowl, stir together wasabi, soy sauce, and half of mayonnaise to make aioli. Set aside. In a separate medium bowl, stir together Sriracha and remaining mayonnaise to combine. Once cool enough to handle, roughly chop seared shrimp, add to bowl with Sriracha mayonnaise, and toss to coat. Add toasted breadcrumbsand toss gently to combine, being careful not to overmix (so the breadcrumbs stay crunchy!).
Drain radishes, discarding liquid. Divide sushi rice between serving bowls and top with sections of seaweed salad, pickled radish, and spicy crunchy shrimp. Garnish with scallion dark greens and remaining toasted sesame seeds. Drizzle over a little wasabi-soy aioli (you can always add more, if you like the heat). Dig in!
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