Ingredients

• 300g/10½oz sushi rice or short grain rice
• 100g/3½oz salmon fillet
• diced
• 3 tbsp mayonnaise
• 2 tbsp mirin
• 1 tsp sriracha hot sauce
• 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 Japanese panko breadcrumbs
• 4 tbsp black sesame seeds
• vegetable oil
• for deep frying
• chopped coriander
• to garnish
• chopped amaranth leaves
• to garnish (optional)
• 4 tbsp mayonnaise
• 2 tsp oyster sauce
• 2 tsp sriracha paste

Directions

• 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
• sriracha 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 center 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 breadcrumbs and sesame seeds in a shallow dish. Coat the rice balls with the egg and then roll in the 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 oyster sauce mayonnaise
• combine the mayonnaise
• oyster sauce
• and sriracha paste in a small bowl.
• Serve the rice balls hot with the oyster sauce mayonnaise and garnish with coriander and amaranth.