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Spicy Salmon Crispy Rice Balls
Przystawka

Spicy Salmon Crispy Rice Balls

1 godz. 15 minPorcje: 6Nutri-Score C€€€
od @foodmymuse2 importyugotowano 0 razy
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Składniki

6 osób
  • sushi grade salmon (finely chopped)Ryby227 g
  • Japanese mayo (kewpie)Spiżarnia60 ml
  • srirachaSpiżarnia30 ml
  • sesame oilSpiżarnia5 ml
  • tamariSpiżarnia5 ml
  • sugarSpiżarnia2 g
  • rice vinegarSpiżarnia5 ml
  • white miso pasteSpiżarnia5 g
  • chives (finely chopped)Warzywa i owoce10 g
  • serrano pepper (sliced)Warzywa i owoce1 kawałek
  • black and white sesame seedsOrzechy i nasiona5 g
  • calrose rice (washed 3-4 times and soaked 20-30 min)Produkty zbożowe200 g
  • rice vinegar (for seasoning the rice)Spiżarnia45 ml
  • cane sugar (for seasoning the rice)Spiżarnia25 g
  • salt (pinch)Przyprawy1 g
  • avocado oil (for frying)Spiżarnia120 ml
  • soy sauce (for serving)Spiżarnia15 ml

na porcję

Wartości odżywcze

358kcal

Węglowodany
32 g
Białko
9 g
Tłuszcz
22 g
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Przybory

  • rice cooker
  • Patelnia
  • Rękaw cukierniczy
  • Miska

krok po kroku

Przygotowanie

  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.
    Krok 1

  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.
    Krok 2

  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.
    Krok 3

  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.
    Krok 4

  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.
    Krok 5
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