Deep Fried California Roll Rice Balls Recipe

Sushi rice: Short-grain rice that becomes sticky when cooked, ideal for forming rice balls.

Imitation crab meat: Shredded seafood product made from fish, used to mimic the taste and texture of crab.

Avocado: Creamy fruit that adds a rich texture and flavor to the mixture.

Mayonnaise: Creamy condiment that binds the ingredients together and adds a tangy flavor.

Soy sauce: Salty and savory sauce that enhances the overall taste of the rice balls.

Panko breadcrumbs: Light and crispy breadcrumbs that provide a crunchy coating for the rice balls.

Vegetable oil: Used for deep frying, giving the rice balls a golden brown and crispy exterior.

When forming the rice balls, make sure to wet your hands slightly with water. This prevents the sushi rice from sticking to your hands and allows you to shape the balls more easily. Additionally, ensure the panko breadcrumbs are evenly distributed on the rice balls for a consistent, crispy texture when frying.

• cooked sushi rice - Substitute with quinoa: Quinoa is a high-protein grain that can mimic the texture of sushi rice when cooked properly.

• imitation crab meat - Substitute with cooked shrimp: Cooked shrimp provides a similar seafood flavor and texture.

• avocado - Substitute with cucumber: Cucumber offers a fresh, crunchy texture that complements the other ingredients.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture with fewer calories and added protein.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• panko breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crispy texture when fried.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• Allow the rice balls to cool completely at room temperature. This prevents condensation, which can make them soggy.

• Place the cooled rice balls on a baking sheet lined with parchment paper, ensuring they are not touching each other.

• Transfer the baking sheet to the freezer and freeze the rice balls for about 1-2 hours, or until they are firm to the touch.

• Once frozen, remove the rice balls from the baking sheet and place them in a resealable freezer bag or airtight container. Label the bag or container with the date.

• For optimal freshness, consume the frozen rice balls within 1-2 months.

• To reheat, preheat your oven to 375°F (190°C). Place the frozen rice balls on a baking sheet lined with parchment paper.

• Bake for 10-15 minutes, or until they are heated through and crispy on the outside. Alternatively, you can reheat them in an air fryer at 350°F (175°C) for 8-10 minutes.

• If you prefer to use a microwave, place the rice balls on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• Store any leftover rice balls in an airtight container in the refrigerator for up to 3 days.

• To maintain their crispiness, reheat refrigerated rice balls in the oven or air fryer as described above, rather than using the microwave.

• Oven Method: Preheat your oven to 375°F (190°C). Place the leftover rice balls on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until they are heated through and the panko breadcrumbs regain their crispiness. This method ensures even heating and maintains the crunchy exterior.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the rice balls in a single layer in the air fryer basket. Cook for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method is quick and keeps the rice balls crispy without adding extra oil.

• Stovetop Method: Heat a small amount of vegetable oil in a non-stick skillet over medium heat. Add the rice balls and cook for about 3-4 minutes on each side, or until they are heated through and the exterior is crispy. This method is great for a quick reheat while maintaining the texture.

• Microwave Method: Place the rice balls on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through. Note that this method may not keep the panko breadcrumbs as crispy as other methods, but it is the fastest option.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Place the rice balls on the toaster oven tray and heat for 8-10 minutes, or until they are warmed through and the exterior is crispy. This method is convenient and effective for small batches.

• Mixing bowl: A large bowl used to combine the sushi rice, imitation crab meat, avocado, mayonnaise, and soy sauce.

• Spoon: Used for mixing the ingredients together in the mixing bowl.

• Measuring cups: Essential for accurately measuring the sushi rice, mayonnaise, and panko breadcrumbs.

• Knife: Needed for dicing the avocado and shredding the imitation crab meat if not pre-shredded.

• Cutting board: Provides a safe surface for dicing the avocado and shredding the imitation crab meat.

• Deep fryer: Used to heat the vegetable oil and fry the rice balls until golden brown.

• Thermometer: Ensures the oil reaches the correct temperature of 350°F (175°C) for frying.

• Slotted spoon: Helps to remove the rice balls from the hot oil safely.

• Paper towels: Used to drain the excess oil from the fried rice balls.

• Plate: Serves as a surface to place the rice balls after draining them on paper towels.

Prepare the filling: Mix the sushi rice, imitation crab meat, avocado, mayonnaise, and soy sauce the night before to save time on assembly day.

Uniform shape: Use a small ice cream scoop to form evenly sized rice balls, ensuring they cook uniformly.

Preheat the oil: Start heating the vegetable oil while you form the rice balls to save time.

Assembly line: Set up a station with panko breadcrumbs and a tray to streamline the coating process.

Drain efficiently: Use a wire rack over paper towels to drain the fried rice balls, keeping them crispy.