Korean-Style Shrimp Crispy Rice Squares

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Prep Time: 35 min | Servings: 4-5

Crispy, savory, and full of umami—these Korean-Style Crunchy Shrimp & Crispy Rice Squares feature pan-fried rice squares topped with Handy’s crunchy shrimp, perfect for serving with a spicy gochujang-mayo dip for a delightfully bold appetizer or snack.

For the Crispy Rice:

  • 2 cups cooked sushi rice (leftovers work great!)
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon sesame oil
  • Pinch of salt
  • Vegetable oil for frying

For the Korean-Style Crunchy Shrimp:

For the Gochujang Mayo (optional):

  • 1/2 cup mayonnaise
  • 1-2 tablespoons gochujang (adjust to spice preference)
  • 1 tablespoon rice vinegar
  • Pinch of garlic powder

  • Prepare rice: If using fresh rice, rinse, cook, and cool slightly. Mix in rice vinegar, sesame oil, and salt. Press the seasoned rice into a greased dish and refrigerate for at least 30 minutes so it firms up.

  • Shortcut: If using leftover rice, simply press it directly into the dish and chill.

  • Mix gochujang mayo: Whisk mayo, gochujang, rice vinegar, and garlic powder together, set aside.

  • Cut rice squares: Remove chilled rice from dish and cut into even squares.

  • Pan-fry rice: Heat vegetable oil in a skillet over medium. Fry rice squares until golden and crispy on both sides, then transfer to paper towels to drain.

  • Cook shrimp: Prepare Handy Korean-Style Crunchy Shrimp according to package instructions and warm through.

  • Assemble: Arrange crispy rice squares on a serving plate. Top each with cooked shrimp.

  • Serve with dipping sauce: Offer alongside gochujang mayo for added flavor.