PinKU Crispy Shrimp with Sticky Rice & Sunomono Salad
Super crispy shrimp tossed in spicy mayo on top a bed of sticky rice with sunomoro (cucumber) salad.
Difficulty:
Easy
Time:
30-35 min
This dish is Gluten-Free
Calories: 615
Fat: 18g
Carbs: 84g
Protein: 25g
ABOUT THE DISH
Local Crate had the opportunity to work with John Sugimura of PinKU in NE Minneapolis. John showed us the traditional way to make super crispy shrimp tossed in spicy mayo and sunomono (cucumber) salad. We had a blast working in the Local Crate test kitchen with John!

This recipe was designed by local chef:
Chef John Sugimura - PinKU
of PinKU
Japanese street food - PinKU’s bento style offerings make it easy to share one of everything with your friends, creating a real community atmosphere around each dish.
Ingredients
Spicy mayo
Shrimp
Rice Vinegar
Rice vinegar blend
Spring onions
Radishes
Sushi rice
Black sesame seeds
Cucumber
Cooking terms for this recipe
Bias slice
Cutting or slicing on a diagonal angle
Dredge
Coating foods with dry ingredients to coat lightly before cooking.
Simmer
To stew gently below or just at boiling point.
What you need
Medium sauté pan
Small pot with lid
Medium mixing bowl
Shallow bowl