Sushi Fried Rice Balls Recipes

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ONIGIRI (JAPANESE RICE BALLS)



Onigiri (Japanese Rice Balls) image

Stuffed with a variety of fillings and flavors, Onigiri, or Japanese rice balls, make an ideal quick snack and are a fun alternative to sandwiches for lunch. In this recipe, you'll learn how to make onigiri using common ingredients for rice balls in Japan.

Provided by Namiko Chen

Categories     Bento     Side Dish     Snack

Time 1h

Number Of Ingredients 17

2 cups uncooked Japanese short-grain rice
2½ cups water
kosher salt (Diamond Crystal; use half for table salt)
4 sheets nori (dried laver seaweed)
Japanese Salted Salmon (homemade or store bought)
okaka ((recipe follows))
tuna mayo ((recipe follows))
3 umeboshi (Japanese pickled plum)
seasoned kombu ((prepared))
toasted white and black sesame seeds ((to garnish))
1 fillet salmon
kosher salt (Diamond Crystal; use half for table salt)
⅔ cup katsuobushi (dried bonito flakes)
2 Tbsp soy sauce
½ (5-ounce) can albacore tuna (preferably packed in olive oil) ((2.5 oz, 70 g))
2 Tbsp Japanese mayonnaise
½ Tbsp soy sauce

Steps:

  • Gather all the ingredients.

Nutrition Facts : Calories 174 kcal, Carbohydrate 29 g, Protein 7 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 11 mg, Sodium 341 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

DEEP-FRIED CALIFORNIA ROLL RICE BALLS



Deep-Fried California Roll Rice Balls image

We are a family that absolutely loves sushi, but don't always have all the ingredients at home to make it! Invention became the mother of necessity. So here is my reinvented version of the California roll!

Provided by Phat-N-Sassy78

Categories     Sushi

Time 1h20m

Yield 5

Number Of Ingredients 12

10 ounces imitation crabmeat, chopped
1 medium avocado, diced
3 cups water
3 cups uncooked instant rice
1 (8 ounce) package cream cheese, softened
2 tablespoons soy sauce
1 teaspoon garlic salt
1 teaspoon ground black pepper
2 cups Italian-seasoned bread crumbs
1 cup canola oil for frying, or as needed
3 tablespoons mayonnaise
1 tablespoon Sriracha sauce

Steps:

  • Prepare filling: Toss crabmeat and avocado together in a bowl and place in the refrigerator to chill until needed.
  • Bring water to a boil on the stovetop. Add rice, stir, cover, and remove from heat. Set aside until water is absorbed, about 5 minutes, then fluff with a fork.
  • When the rice is set up and still hot, blend in cream cheese, soy sauce, garlic salt, and pepper until the cream cheese is fully incorporated and no chunks remain.
  • Scoop out a golf ball-sized handful of the rice mixture and flatten it into a patty. Add about a heaping teaspoon of the avocado-crab filling into the center. Cup your hand and close the rice around the filling. Roll between your hands if needed to seal and get a good round shape; patch any holes with more rice if needed. Roll in bread crumbs until well coated. Repeat to make remaining balls.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Add 1 to 2 balls to the hot oil at a time. If not fully submerged, let each side of the ball fry until golden brown, about 30 seconds per side. Remove to a paper towel-lined plate to drain. Continue to fry remaining rice balls.
  • Combine mayonnaise and Sriracha for dipping sauce. Serve with rice balls.

Nutrition Facts : Calories 771.3 calories, Carbohydrate 93.4 g, Cholesterol 63.6 mg, Fat 35.7 g, Fiber 5.9 g, Protein 19.9 g, SaturatedFat 12.4 g, Sodium 2201.8 mg, Sugar 5.7 g

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