Sambal Shrimp with Buttery Sauce

Submerge the shrimp in a large container filled with cold water to allow it to thaw, approximately 10-15 minutes.

Heat butter in a microwave-safe glass or ceramic container in short intervals of 15 seconds, until it reaches the desired consistency, taking around 30-60 seconds.

Melt a smaller amount of butter, specifically 1 1/2 teaspoons, in a large skillet over medium heat. Introduce the onion into the skillet and stir it until it becomes translucent, approximately 5 minutes. Add the shrimp, garlic-infused butter mixture, and sambal oelek to the skillet. Continue cooking and stirring until the garlic is fully cooked and the shrimp reaches a heated state, taking around 7-8 minutes.

Combine water and sushi rice in a saucepan. Bring the mixture to a boil, then decrease the heat to low and cover it with a lid. Simmer the rice mixture until it becomes tender, approximately 15 minutes. Remove the saucepan from heat and let it stand, covered, until all liquid has been absorbed by the rice, taking around 10 minutes.

Arrange the cooked shrimp over a bed of sushi rice and garnish with remaining lemon juice and chopped green onions.