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