Deep-Fried California Roll Rice Balls
Description
These fried California rolls are loved by sushi eaters. They're made with cream cheese, avocado, imitation crab, and a crunchy bread crumb coating.
Ingredients
•
10 ounces imitation crabmeat, chopped
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1 medium avocado, diced
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2 cups Italian-seasoned bread crumbs
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3 cups water
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3 cups uncooked instant rice
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1 (8 ounce) package cream cheese, softened
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2 tablespoons soy sauce
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1 teaspoon garlic salt
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1 teaspoon ground black pepper
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1 cup canola oil for frying, or as needed
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3 tablespoons mayonnaise
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1 tablespoon Sriracha sauce
Directions
1
Toss together crabmeat and avocado in a medium bowl for the filling and place in the refrigerator to chill until needed. Place bread crumbs in a shallow bowl and set aside.
2
Bring water to a boil over high heat. Add rice; stir, cover, and remove from heat. Let sit until water is absorbed, about 5 minutes, then fluff with a fork.
3
When rice is set and still hot, blend in cream cheese, soy sauce, garlic salt, and pepper until cream cheese is fully incorporated and no chunks remain.
4
Scoop out a golf ball-sized handful of rice mixture and flatten it into a patty. Add about a heaping teaspoon avocado-crab filling into the center. Cup your hand and shape rice around filling. Roll between your hands to seal and get a good round shape; patch any holes with more rice if needed. Roll in bread crumbs until well coated. Repeat with remaining rice mixture and filling.
5
Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
6
Cook 1 to 2 rice balls at a time in hot oil. If not fully submerged, let each side of rice ball fry until golden brown, about 30 seconds per side. Remove to a paper towel-lined plate to drain. Repeat with remaining rice balls.
7
Combine mayonnaise and Sriracha in a small bowl. Serve with rice balls for dipping.