Entrante
Spicy Salmon Crispy Rice Balls
1 h 15 minPara 6Nutri-Score C€€€
C
1 h 15 min
1 h 15 minSpicy Salmon Crispy Rice Balls
lo que necesita
Ingredientes
sushi grade salmon (finely chopped)Pescado227 g
Japanese mayo (kewpie)Despensa60 ml- srirachaDespensa30 ml
- sesame oilDespensa5 ml
- tamariDespensa5 ml
sugarDespensa2 g- rice vinegarDespensa5 ml
- white miso pasteDespensa5 g
chives (finely chopped)Frutas y verduras10 g
serrano pepper (sliced)Frutas y verduras1 pieza
black and white sesame seedsFrutos secos y semillas5 g
calrose rice (washed 3-4 times and soaked 20-30 min)Cereales200 g- rice vinegar (for seasoning the rice)Despensa45 ml
- cane sugar (for seasoning the rice)Despensa25 g
salt (pinch)Especias1 g- avocado oil (for frying)Despensa120 ml
soy sauce (for serving)Despensa15 ml
por ración
Nutrición
358kcal
- Carbohidratos
- 32 g
- Proteínas
- 9 g
- Grasas
- 22 g
lo que usará
Utensilios
rice cooker
Sartén
Manga pastelera
Bol
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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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