Crispy sushi balls filled with smoked salmon

Name: crispy sushi balls filled with smoked salmon
Cook time: 35 min
Total time: 35 min
Yield: 16
Cuisine: Japanese
Ingredients: 250 g Sushi rice; 5 el rice vinegar; 1 tl salt; 1 tl granulated sugar; 2 nori sheet; 100 g smoked salmon cubes; 2 egg; 1 liter peanut oil; 3 el Belgian mayonnaise; 2 tl tube wasabi paste

Slices of sushi rice and nori slices, filled with salmon cubes and breaded with panko. Just fry and then serve with wasabimayo. Japanese surprise

Ingredients

Directions

Boil the rice according to the instructions on the package. Heat the rice vinegar in a saucepan and dissolve the salt and the sugar.
Pour the mixture into the still hot rice and spoon for 1 min. Allow to cool to room temperature.
Meanwhile cut the nori sheets as finely as possible. Spoon half through the cooled sushi rice.
Make balls of the size of a walnut with wet hands.
Use your thumb to push a hole in the rice balls, fill them with the salmon cubes and close the balls again.
Break the eggs over a bowl and beat with a fork. Put in another bowl together with the rest of the finely chopped nori.
Roll the rice balls successively through the egg and the panko.
Heat the oil in a pan to 180 ° C (the oil is hot enough when a piece of bread starts to fizz immediately when it goes into the oil).
Fry the sushi balls for about 3 minutes or until they are light golden brown. Take a skimmer out of the oil and drain well on kitchen paper.
Meanwhile, make the wasabi mayonnaise: mix the mayonnaise and wasabi mixed well. Serve with the balls! .