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 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
Serves - 4
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. 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.