Crispy Teriyaki Rice Bombs

I am using:

Raw rice

Calrose Medium Grain White Rice

Calrose rice is known for its short pearly white grains and sticky texture. Introduced by Asian immigrants during the Gold Rush, this style of rice has thrived in Northern California, the Australian Riverina and selected Mediterranean climates around the world.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

Calrose

Characteristics

Medium

Tender

Soft

Method

Cook the rice, following the directions on the package then drain off the excess water and cool.
In a bowl, mix the rice vinegar with the sugar and salt. Heat for 15 seconds in the microwave. Mix well until the sugar is dissolved. Add to the cooked cooled rice. Mix well and set aside.
Wet your hands to stop the rice from sticking to them and shape the cooked sushi rice into golf ball-sized pieces.
Press the rice balls slightly, to flatten them into a slight puck shape, to ensure they can get a nice crispy base and top once pan-fried.
Place the avocado in a bowl, with 1 tsp of wasabi and lightly mash. Set it aside until needed.
Wash and deseed the cucumber with a teaspoon, until only the solid flesh and skin remain. Slice it into thin, long strips, then dice finely into roughly 1-2mm pieces. Lightly salt the cucumber and set it aside.
Place a pan over medium-high heat. Add some oil and fry the rice balls until the base is golden and crisp. Flip the balls and continue cooking to crisp the other side. Repeat the process until all the balls are cooked. After pan-frying, brush the tops with teriyaki sauce.
Place the rice balls on a serving tray. Drain off any liquid from the salted cucumber.
Add around 1 tsp of avocado smash and then 1 tsp of diced cucumber to each bomb and top with sprouts. Repeat until all the rice bombs are loaded up.
Finish the rice balls by scattering over roasted peanuts, toasted sesame seeds and a touch of chile crisp. Serve immediately alongside more teriyaki or soy for dipping.
Cook the rice, following the directions on the package then drain off the excess water and cool.
In a bowl, mix the rice vinegar with the sugar and salt. Heat for 15 seconds in the microwave. Mix well until the sugar is dissolved. Add to the cooked cooled rice. Mix well and set aside.
Wet your hands to stop the rice from sticking to them and shape the cooked sushi rice into golf ball-sized pieces.
Press the rice balls slightly, to flatten them into a slight puck shape, to ensure they can get a nice crispy base and top once pan-fried.
Place the avocado in a bowl, with 1 tsp of wasabi and lightly mash. Set it aside until needed.
Wash and deseed the cucumber with a teaspoon, until only the solid flesh and skin remain. Slice it into thin, long strips, then dice finely into roughly 1-2mm pieces. Lightly salt the cucumber and set it aside.
Place a pan over medium-high heat. Add some oil and fry the rice balls until the base is golden and crisp. Flip the balls and continue cooking to crisp the other side. Repeat the process until all the balls are cooked. After pan-frying, brush the tops with teriyaki sauce.
Place the rice balls on a serving tray. Drain off any liquid from the salted cucumber.
Add around 1 tsp of avocado smash and then 1 tsp of diced cucumber to each bomb and top with sprouts. Repeat until all the rice bombs are loaded up.
Finish the rice balls by scattering over roasted peanuts, toasted sesame seeds and a touch of chile crisp. Serve immediately alongside more teriyaki or soy for dipping.