What's a good filling for rice balls apart from salmon etc.?!
What's a good filling for rice balls apart from salmon etc.?
and you dont have to use nori do you?
Answers: I like pickled Japanese ginger.
Or bonito flakes moistened in a little soy sauce.
Avocado.
Pickled cucumber.
Any leftover cooked chicken or meat, chopped and moistened in soy sauce.
Tuna and mayo, soy sauce.
Yes, a srtip of nori on the outside is always nice. rice semen. lol. You can use different meats and different flavours. ie Soy sauce or curry Here are a few:
Sesame Peanuts
Crab Meat
Avocado
Pre-cooked tiny shrimps Ume boshi (pickled plums),
Spam Musubi,
Roll with black sesame and salt on the outside, Fried Stuffed Rice Balls
Ingredients:
3 cups chilled mushroom risotto
12 (1/2-inch) cubes mozzarella (about 1 oz total)
1 cup all-purpose flour
2 large eggs, lightly beaten
1 cup fine dry bread crumbs (not seasoned)
About 8 cups vegetable oil for frying
Special equipment: a deep-fat thermometer
Preparation:
Roll chilled risotto into 12 (1 1/2-inch) balls using wet hands. Poke a small hole in center of each ball and insert a cube of cheese, then re-form into a ball. Put flour, eggs, and bread crumbs in 3 separate bowls. Dredge 1 risotto ball in flour, shaking off excess. Dip in egg, letting excess drip off, then dredge in bread crumbs and transfer to a sheet of wax paper. Repeat with remaining balls. Heat 1 1/2 to 2 inches oil in a 4- to 5-quart heavy pot until thermometer registers 360°F. Working in batches of 4, lower rice balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, 2 to 3 minutes per batch. Transfer with slotted spoon to paper towels to drain. Return oil to 360°F between batches. Let balls stand 2 minutes (for cheese to melt).
***ENJOY!!!