Crispy Rice with Sriracha Mayo Shrimp

1. Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions.
2. Once cooked, mix the rice vinegar, sugar, and salt in a bowl until dissolved. Gently fold this mixture into the rice.
3. Line an 8x8-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).
4. 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.
5. 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.
6. 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.
7. In a bowl, combine the kewpie mayo, sriracha, soy sauce, and toasted sesame oil. Toss the shrimp in the sauce mixture until well-coated.
8. 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.
9. 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 jalapeno, chopped green onions, and roasted sesame seeds. Serve your crispy sushi rice bites immediately for the best crunch!

Crispy Rice tip: 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.