300g/10½oz sushi rice or short grain rice

100g/3½oz salmon fillet, diced

3 tbsp mayonnaise

2 tbsp mirin

1 tsp chili paste

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 gluten free breadcrumbs

4 tbsp black sesame seeds

vegetable oil, for deep frying

chopped coriander, to garnish

chopped amaranth leaves, to garnish (optional)

For the chili mayonnaise

4 tbsp mayonnaise

2 tsp chili paste


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, chili 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 centre 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 gluten free breadcrumbs and sesame seeds in a shallow dish. Coat the rice balls with the egg and then roll in the gluten free 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 chili mayonnaise, combine the mayonnaise and chili paste in a small bowl.

Serve the rice balls hot with the mayonnaise and garnish with coriander and amaranth.

Recipe adapted from: Good Food

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