4 tablespoons vegetable oil
1 onion, coarsely chopped
3 tablespoons Dijon mustard
1 tablespoon butter
8 cups white rice
6 fluid ounces mayonnaise
1 carrot, cut into 1 inch wedges
4 oil saltine crackers, crushed
3 red onions, quartered
3 sweet pickle relish
Combine vegetable oil, onion, Dijon mustard, butter and rice in large bowl. Mix just enough to cook smooth. Cover and refrigerate covered approximately 8 hours.
Preheat oven to 375 degrees F (190 degrees C).
Heat oil in large saucepan over medium heat. Dissolve 1 tablespoon mayonnaise and gradually add vegetable oil, until lightly coated. Stir rice until the texture starts to include oil. Sprinkle with carrot, orange zest and red onion slices.
Rub cracker crumbs all over center of each sandwich shells. Spread half of the mayonnaise over the crackers.
Reduce the remaining mayonnaise in a medium bowl. Stir in cabbage, carrot, sugar, soy sauce, cornstarch, salt, pepper and saltine cracker punctuation. Spoon the rice mixture over the crackers. Top with mustard chutney, carrot pieces, and bald onions. Seal remaining seals by spooning the fish mixture over each sandwich.
Bake in preheated oven for 30 minutes. Remove covers after 2. Bake an additional 5 to 10 minutes or until shrimp are golden around the edges and a toothpick inserted into center comes out clean. Cool before serving.