Vorspeise
Spicy Salmon Crispy Rice Balls
1 Std. 15 Min.Für 6Nutri-Score C€€€
C
1 Std. 15 Min.
1 Std. 15 Min.Spicy Salmon Crispy Rice Balls
was Sie brauchen
Zutaten
sushi grade salmon (finely chopped)Fisch227 g
Japanese mayo (kewpie)Vorräte60 ml- srirachaVorräte30 ml
- sesame oilVorräte5 ml
- tamariVorräte5 ml
sugarVorräte2 g- rice vinegarVorräte5 ml
- white miso pasteVorräte5 g
chives (finely chopped)Obst & Gemüse10 g
serrano pepper (sliced)Obst & Gemüse1 Stück
black and white sesame seedsNüsse & Samen5 g
calrose rice (washed 3-4 times and soaked 20-30 min)Getreide200 g- rice vinegar (for seasoning the rice)Vorräte45 ml
- cane sugar (for seasoning the rice)Vorräte25 g
salt (pinch)Gewürze1 g- avocado oil (for frying)Vorräte120 ml
soy sauce (for serving)Vorräte15 ml
pro Portion
Nährwerte
358kcal
- Kohlenhydrate
- 32 g
- Eiweiß
- 9 g
- Fett
- 22 g
was Sie verwenden
Utensilien
rice cooker
Bratpfanne
Spritzbeutel
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Cook and season the rice
- Wash the calrose rice 3-4 times until the water is no longer white.
- Soak the rice for 20-30 min, then cook it in a rice cooker.
- Season the cooked rice with rice vinegar, cane sugar and a pinch of salt.
- Schritt 2
Form the rice balls
- Rub sesame oil on your hands so the rice doesn't stick.
- Form the rice into balls.
- Let them sit in the freezer.
- Schritt 3
Fry the rice balls
- Add avocado oil to a pan, enough to coat at least half of the rice balls.
- Fry the rice balls on both sides until golden.
- Schritt 4
Make the spicy salmon
- Finely chop the salmon to the desired consistency.
- Combine the Japanese mayo, sriracha, rice vinegar, tamari, sugar, miso and sesame oil.
- Add the salmon to the spicy mayo and mix in the chives.
- Let sit in the fridge until everything else is ready.
- Schritt 5
Fill and finish
- Poke a hole in the rice balls with your thumb.
- Using a piping bag, fill the crispy rice balls with the spicy salmon.
- Top with sesame seeds, serrano slices and soy sauce to taste.
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