Spicy salmon rice balls recipe
 These spicy rice balls are packed with flavour and surprisingly easy to make. Dip in oyster sauce mayonnaise for a tasty snack. 300g/10½oz sushi rice or short grain rice 100g/3½oz salmon fillet, diced3 tbsp mayonnaise2 tbsp mirin1 tsp sriracha hot sauce1 tsp finely chopped coriander stems1 tbsp seasoned rice vinegar (or 1 tbsp rice vinegar mixed with a pinch caster sugar and a pinch salt)1 tsp caster sugar 1 large free-range egg250g/9oz Japanese panko breadcrumbs4 tbsp black sesame seeds vegetable oil, for deep fryingchopped coriander, to garnish chopped amaranth leaves, to garnish (optional) 300g/10½oz sushi rice or short grain rice 100g/3½oz salmon fillet, diced 3 tbsp mayonnaise 2 tbsp mirin 1 tsp sriracha hot sauce 1 tsp finely chopped coriander stems 1 tbsp seasoned rice vinegar (or 1 tbsp rice vinegar mixed with a pinch caster sugar and a pinch salt) 1 tsp caster sugar 1 large free-range egg 250g/9oz Japanese panko breadcrumbs 4 tbsp black sesame seeds vegetable oil, for deep frying chopped coriander, to garnish chopped amaranth leaves, to garnish (optional) 4 tbsp mayonnaise2 tsp oyster sauce2 tsp sriracha paste 4 tbsp mayonnaise 2 tsp oyster sauce 2 tsp sriracha paste Method Place the rice in a pan and cover with water. Bring to the boil and cook on a high heat for 15 minutes. Turn the heat to low and simmer the rice for a further 3-4 minutes, making sure all the water has been absorbed and the rice is tender.Meanwhile, place the salmon, mayonnaise, mirin, sriracha and coriander stems in a bowl and mix. Spread the warm rice out on a baking tray. Mix the seasoned rice vinegar and sugar together until the sugar dissolves, then sprinkle over the rice.Measure 2 tablespoons of rice and form into a rough ball. Press a hole into the center of the rice ball and stuff with a tablespoon of the salmon mixture. Seal in the salmon mixture and roll the ball between your hands to form a small ball. Repeat the process until all the rice and salmon are used.Beat the egg in a small bowl. Place the breadcrumbs and sesame seeds in a shallow dish. Coat the rice balls with the egg and then roll in the breadcrumbs.Heat the oil in a deep-fat fryer or in a deep, heavy-based saucepan to 190C. (CAUTION: Hot oil can be dangerous; do not leave unattended). Deep fry the rice balls for 2-3 minutes, or until golden-brown. Meanwhile, for the oyster sauce mayonnaise, combine the mayonnaise, oyster sauce, and sriracha paste in a small bowl.Serve the rice balls hot with the oyster sauce mayonnaise and garnish with coriander and amaranth. Place the rice in a pan and cover with water. Bring to the boil and cook on a high heat for 15 minutes. Turn the heat to low and simmer the rice for a further 3-4 minutes, making sure all the water has been absorbed and the rice is tender. Place the rice in a pan and cover with water. Bring to the boil and cook on a high heat for 15 minutes. Turn the heat to low and simmer the rice for a further 3-4 minutes, making sure all the water has been absorbed and the rice is tender. Meanwhile, place the salmon, mayonnaise, mirin, sriracha and coriander stems in a bowl and mix. Meanwhile, place the salmon, mayonnaise, mirin, sriracha and coriander stems in a bowl and mix. Spread the warm rice out on a baking tray. Mix the seasoned rice vinegar and sugar together until the sugar dissolves, then sprinkle over the rice. Spread the warm rice out on a baking tray. Mix the seasoned rice vinegar and sugar together until the sugar dissolves, then sprinkle over the rice. Measure 2 tablespoons of rice and form into a rough ball. Press a hole into the center of the rice ball and stuff with a tablespoon of the salmon mixture. Seal in the salmon mixture and roll the ball between your hands to form a small ball. Repeat the process until all the rice and salmon are used. Measure 2 tablespoons of rice and form into a rough ball. Press a hole into the center of the rice ball and stuff with a tablespoon of the salmon mixture. Seal in the salmon mixture and roll the ball between your hands to form a small ball. Repeat the process until all the rice and salmon are used. Beat the egg in a small bowl. Place the breadcrumbs and sesame seeds in a shallow dish. Coat the rice balls with the egg and then roll in the breadcrumbs. Beat the egg in a small bowl. Place the breadcrumbs and sesame seeds in a shallow dish. Coat the rice balls with the egg and then roll in the breadcrumbs. Heat the oil in a deep-fat fryer or in a deep, heavy-based saucepan to 190C. (CAUTION: Hot oil can be dangerous; do not leave unattended). Deep fry the rice balls for 2-3 minutes, or until golden-brown. Heat the oil in a deep-fat fryer or in a deep, heavy-based saucepan to 190C. (CAUTION: Hot oil can be dangerous; do not leave unattended). Deep fry the rice balls for 2-3 minutes, or until golden-brown. Meanwhile, for the oyster sauce mayonnaise, combine the mayonnaise, oyster sauce, and sriracha paste in a small bowl. Meanwhile, for the oyster sauce mayonnaise, combine the mayonnaise, oyster sauce, and sriracha paste in a small bowl. Serve the rice balls hot with the oyster sauce mayonnaise and garnish with coriander and amaranth. Serve the rice balls hot with the oyster sauce mayonnaise and garnish with coriander and amaranth. Recipe tips Seasoned rice vinegar is sweeter than regular rice vinegar. If you can't find seasoned rice vinegar you can improvise by adding 2 teaspoons of sugar and a pinch of salt to 2 tablespoons of regular rice vinegar. Recommended wines Sake: Sawanotsuru Deluxe or Gekkeikan Horin Junmai Daiginjo. Sherry: La Gitana Manzanilla, Hidalgo