Shrimp Tempura Crispy Rice Bites Recipe

Cook rice

Rinse the short-grain sushi rice under cold water until the water runs mostly clear (3–4 rinses). Combine rinsed rice and 2 1/4 cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, warm rice vinegar, sugar and 1 tsp salt in a small bowl (or microwave briefly) and stir until dissolved. Fold seasoning gently into warm rice with a rice paddle or spatula to avoid mashing grains. Add 1/2 tsp sesame oil if using. Spread rice on a parchment-lined rimmed sheet pan into a roughly 8x10-inch rectangle about 1/2-inch thick. Press evenly and compact the rice with a spatula or plastic wrap. Chill in refrigerator at least 30 minutes to firm up (can be held up to 2 hours).

Cut and pan-fry rice cakes

When rice is chilled and firm, invert onto a cutting board and peel off parchment. Use a 1.5–2-inch round cutter (or small cookie cutter) to stamp out 24 rounds; gather scraps and re-press if needed. Heat a large nonstick skillet over medium-high and add 2–3 tablespoons neutral oil. Fry rice rounds in batches, 2–3 minutes per side, pressing gently with a spatula, until a golden-brown crisp crust forms. Add more oil as needed to keep pans lightly coated. Transfer to a wire rack or paper towel-lined plate and keep warm in a low oven (200°F / 95°C) while you fry shrimp.

Prep shrimp

Pat shrimp dry with paper towels. Make 3 shallow cuts along the underside of each shrimp (do not cut all the way through) to prevent curling, then gently press to straighten. Lightly season shrimp with 1/4 tsp fine salt. Dust each shrimp lightly with 1/2 cup all-purpose flour to help batter adhere; shake off excess.

Make batter

Keep sparkling water ice-cold (place in fridge or bowl of ice). In a bowl, whisk the beaten egg quickly, then add the ice-cold sparkling water. In a separate bowl, sift together tempura or cake flour, cornstarch, baking soda and 1/2 tsp fine salt. Just before frying, fold dry ingredients into the wet mixture with a few quick strokes — batter should be slightly lumpy and cold. Do not overmix.

Heat oil & fry shrimp

Pour 2 cups neutral oil into a medium saucepan or deep fryer and heat to 350–360°F (175–182°C). Test temperature with a thermometer or drop a small amount of batter to see if it sizzles and rises. Working in batches, dip each floured shrimp into the batter, letting excess drip off, then gently lower into oil. Fry 2–2.5 minutes until the batter is crisp and pale golden and shrimp are cooked through. Remove with a spider and drain on a wire rack or paper towel. Keep warm in the low oven if needed.

Make spicy mayo

In a small bowl combine Japanese mayonnaise, sriracha and soy sauce; taste and adjust heat or salt. Transfer half into a squeeze bottle or piping bag for easier assembly if desired.

Assemble rice bites

Place chilled, pan-fried rice rounds on a serving platter. Spoon or pipe about 1 tsp unagi sauce onto each round for a sweet-savory base. Top each with a piece of hot tempura shrimp (trim tail to fit if necessary) and dot or pipe about 1/2 tsp spicy mayo on the shrimp or rice beside it. Sprinkle sliced scallions, a few black sesame seeds, and small pieces of nori on each bite. Garnish with microgreens and a tiny piece of pickled ginger if desired.

Final touch & serve

Serve immediately so tempura remains crisp against the warm, crunchy rice. Offer extra unagi sauce and spicy mayo on the side. These bites are best eaten within 15–20 minutes of assembly for ideal texture.