Wednesday, March 9, 2016

Fried Sushi Rice Balls

Life has been keeping me super busy. After my parents went back to Thailand last month, all I've been doing is cleaning. On top of that, my husband still has a hard time landing a job, so we are on extra, extra "saving money" mode.

Before the laid off and downsizing our home, I already taught my kids to save on everything. Buy things when they are on sales. Turn off the lights when they leave the room. Instead of buying water bottles, use washable bottles. Plus, no plastic goes to wasteland. When it comes to leftover, reinvent them.

So for this post, I have you... deep-fried sushi rice balls. My dilemma is the leftover sushi rice. I saw a cooking show once where a chef cooked rice balls in his food truck. That made me wonder... if I could use the leftover sushi rice to make rice balls.

I came up with this recipe by trail and errors. But you know what, I got it right the first time!!! Not bad!!! You can double and triple the recipe to feed the crowds. Feel free to test the size of the rice balls too. I usually make them using a small scooper. Anyway, it really doesn't matter the size. Trust me. Who doesn't like fried food?!?!?

Fried Sushi Rice Balls
serves 3-4, depending on the size

2 large eggs, divided
2 cups (12 oz.) cooked short or medium grain rice
1 3/4 cups (7 oz.) panko breadcrumbs
1/2 Tablespoons onion powder
1/2 Tablespoons garlic powder
honey mustard dipping sauce
  1. Line a baking pan with a nonstick mat. Set aside.
  2. In a large bowl, whisk the egg.
  3. Mix in the breadcrumbs and cooked rice.
  4. Using an ice cream scooper (any size you want), form the rice into balls.
  5. Place them on the prepared pan and keep them in the fridge until ready to fry them.
  6. When ready, add oil to a heavy bottom pot with a deep-fried thermometer, about 2 inch deep.
  7. While the oil is heating up, line a baking pan with a wiring rack.
  8. Beat the egg in a small bowl. Set aside.
  9. On a large plate, mix together the breadcrumb, onion and garlic powder. Set aside.
  10. Once the oil's temperature reaches 350F degrees, dip the rice ball into the egg then coat it with breadcrumb mixture.
  11. Carefully drop it into hot oil and fry it until golden brown on all sides, about 1 minute.
  12. Continue with the rest of rice balls, making sure to fry them in batches and keeping the temperature at 350F degrees.
  13. Serve warm with honey mustard dipping sauce.
STORING: Because the rice balls are fried food, it's best to eat them the day they are made. Alternatively, keep them in a container in the fridge for up to 5 days. Reheat in a microwave. They won't be crunchy but still tasty.

Allergy Info: These rice balls are free from or can made without dairy, corn, legumes (peanuts and soy), nuts, and fish.

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