Entrée
Spicy Salmon Crispy Rice Balls
1 h 15Pour 6Nutri-Score C€€€
C
1 h 15
1 h 15Spicy Salmon Crispy Rice Balls
ce qu’il vous faut
Ingrédients
sushi grade salmon (finely chopped)Poissons227 g
Japanese mayo (kewpie)Épicerie60 ml- srirachaÉpicerie30 ml
- sesame oilÉpicerie5 ml
- tamariÉpicerie5 ml
sugarÉpicerie2 g- rice vinegarÉpicerie5 ml
- white miso pasteÉpicerie5 g
chives (finely chopped)Fruits et légumes10 g
serrano pepper (sliced)Fruits et légumes1 morceau
black and white sesame seedsFruits à coque et graines5 g
calrose rice (washed 3-4 times and soaked 20-30 min)Céréales200 g- rice vinegar (for seasoning the rice)Épicerie45 ml
- cane sugar (for seasoning the rice)Épicerie25 g
salt (pinch)Épices1 g- avocado oil (for frying)Épicerie120 ml
soy sauce (for serving)Épicerie15 ml
par portion
Nutrition
358kcal
- Glucides
- 32 g
- Protéines
- 9 g
- Lipides
- 22 g
ce que vous utiliserez
Ustensiles
rice cooker
Poêle
Poche à douille
Saladier
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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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