Spicy Salmon Fried Rice Balls
These salmon sushi rice balls are a delightful fusion of flavors and textures. A crispy outer layer gives way to a tender and flavorful center of seasoned rice and creamy salmon mixture. Perfectly paired with a tangy oyster sauce mayonnaise and garnished with fresh coriander and amaranth, these rice balls make for a unique and delicious treat that will surely impress your guests.
— Constant Cookbook
Ingredients
- 300g/10½oz sushi rice
- 100g/3½oz salmon
- 3 tbsp mayonnaise
- 2 tbsp mirin
- 1 tsp sriracha hot sauce
- 1 tsp finely chopped coriander
- 1 tbsp seasoned rice vinegarrice vinegar
- 1 tsp caster sugar
- 1 large free-range egg
- 250g/9oz Japanese panko breadcrumbs
- 4 tbsp black sesame seeds
- , for deep frying vegetable oil
- chopped coriander
- chopped amaranth
- 4 tbsp mayonnaise
- 2 tsp oyster sauce
- 2 tsp sriracha paste
Instructions
- Place the rice in a pan and cover with water. Bring to the boil and cook on a high heat for 15 minutes. Turn the heat to low and simmer the rice for a further 3-4 minutes, making sure all the water has been absorbed and the rice is tender.
- Meanwhile, place the salmon, mayonnaise, mirin, sriracha and coriander stems in a bowl and mix.
- Spread the warm rice out on a baking tray. Mix the seasoned rice vinegar and sugar together until the sugar dissolves, then sprinkle over the rice.
- Measure 2 tablespoons of rice and form into a rough ball. Press a hole into the center of the rice ball and stuff with a tablespoon of the salmon mixture. Seal in the salmon mixture and roll the ball between your hands to form a small ball. Repeat the process until all the rice and salmon are used.
- Beat the egg in a small bowl. Place the breadcrumbs and sesame seeds in a shallow dish. Coat the rice balls with the egg and then roll in the breadcrumbs.
- Heat the oil in a deep-fat fryer or in a deep, heavy-based saucepan to 190C. (CAUTION: Hot oil can be dangerous; do not leave unattended). Deep fry the rice balls for 2-3 minutes, or until golden-brown.
- Meanwhile, for the oyster sauce mayonnaise, combine the mayonnaise, oyster sauce, and sriracha paste in a small bowl.
- Serve the rice balls hot with the oyster sauce mayonnaise and garnish with coriander and amaranth.
Cook Time
30M
Prep Time
PT30M
Yield
Makes 8 rice balls
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