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crispy shrimp pan sushi

Crispy Shrimp Pan Sushi

  • Author: Megan B-L
  • Prep Time: 35 minutes
  • Chilling Time: 1 hour
  • Cook Time: 25 minutes
  • Total Time: 2 hours
  • Yield: 68 servings 1x
  • Category: Entree
  • Cuisine: Japanese Fusion

Description

Sushi… in a pan! No rolling required! This Crispy Shrimp Pan Sushi has layers of sushi rice, avocado, cucumber, spicy shrimp, and crispy panko. Use a spoon to scoop slices into seaweed snacks, then eat it like a taco! SO good. 


Ingredients

Units Scale

Required equipment:

  • 9x13 pan

Sushi Rice:

  • 2 cups sushi rice
  • 3 cups water
  • 5 tbsp rice vinegar
  • 1 tablespoon sugar
  • 1 tsp salt

Spicy Shrimp:

  • 3 lb cooked shrimp, peeled & tail off
  • 1 1/4 cup mayo
  • 1/2 cup sriracha
  • 2 cloves garlic, grated
  • salt to taste

Crispy Panko:

  • 1 1/2 cup panko breadcrumbs
  • 2 tbsp sesame oil
  • 1/2 cup store-bought crispy fried onions (optional but v tasty)
  • salt to taste

Assembly:

  • prepared sushi rice, cooled
  • 2 ripe avocados
  • 1 cucumber, finely chopped
  • spicy shrimp mixture
  • crispy panko
  • unagi sauce or hoisin sauce

For Serving

  • 6 (or more) packages seaweed snacks, at least 1 per person

Instructions

  1. Make the sushi rice. Rinse rice well—cover rice with cold water in a pot and swish your fingers through it, drain. Do this at least 5 times until water runs clear. Combine 3 cups water and 2 cups rinsed rice in a pot with a tightly fitting lid. Bring to boil on high heat uncovered, then cover for 15 minutes on low heat. Turn off heat and let it sit for 10 more minutes, still covered. Meanwhile, combine 5 tbsp vinegar, 1 tbsp sugar, & 1 tsp salt in a small bowl. Microwave for 20 seconds and mix until all granules are fully dissolved. Mix gently with rice, being careful not to squish the grains. Loosely spread out into the 9×13 casserole dish to cool.
  2. Make the shrimp layer. Finely chop shrimp. In a large bowl, mix shrimp with 1 ¼ cups mayo, ½ cup sriracha, & 2 cloves grated garlic. Season with salt to taste. 
  3. Make the crispy panko layer. Heat 2 tbsp sesame oil in a medium frying pan until hot. Add 1 ½ cups panko and toss until coated. Continue stirring occasionally, keeping an eye on the crumbs, until they’re all looking toasty brown. Transfer to a bowl to cool and add ½ cup crispy fried onions, if using. Season with salt to taste. 
  4. Assemble the pan sushi in a 9×13 pan. Gently pack rice down until it’s an even layer in the pan. Next, add a layer of thinly sliced avocado, then the cucumber. Cover the cucumber layer with the shrimp mixture. Top with the crispy panko, then drizzle with unagi/hoisin. 
  5. Chill for at least an hour or more. 
  6. Serve! Serve the pan sushi family style in the middle of the table. Everyone should have a spoon so they can scoop their own pieces and wrap them in a seaweed snack like a taco. Enjoy!


Notes

  • You can make the entire dish a day ahead, the panko won’t get soggy and the shrimp layer kind of seals the rest in so the avocado won’t get brown. 
  • If you’re cooking for 4 people, halve the recipe and use a 9×9 pan.

Keywords: sushi, japanese, chinese, hawaiian, shrimp, seafood