Baked sushi rice balls with salmon, onion dressing and avocado cream

AUTHOR
Pat Ware
DIFFICULTY
not easy
RATING
3 2
Crispy breadcrumbs on the outside, beautifully soft on the inside: that's how delicious the rice balls roll to the briefly fried salmon.
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 150 g Sushi rice
  • 2 TABLESPOONS rice vinegar
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp Salt
  • 100 g Cucumber
  • 1 Pepperoni
  • 1/2 pot Coriander
  • 2 Eggs (Gr. M)
  • 4 TABLESPOONS Flour
  • 100 g Panko (Japanese breadcrumbs; alternatively breadcrumbs)
  • 200 ml Sunflower oil
  • 1 red onion
  • 2 Limes
  • 1 TABLESPOON Icing sugar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 6 TABLESPOONS Olive oil
  • 1 ripe avocado (about 300 g)
  • 2 TABLESPOONS Lemon juice
  • 100 ml Poultry stock (glass)
  • 1 TABLESPOON Cornstarch
  • 3 TABLESPOONS Soy sauce
  • 5 TABLESPOONS Orange juice
  • 3 TABLESPOONS demerara sugar
  • 400 g Salmon fillet
  • 7-10 Tbsp Daikoncress

Directions

  1. 1

    Wash the rice thoroughly in a bowl of cold water, changing the water several times until it remains clear. Bring to the boil in 150 ml water, cover and allow to swell over a low heat for about 15 minutes.

  2. 2

    Mix rice vinegar with 1 teaspoon sugar and 1⁄2 teaspoon salt. Drain cooked rice and mix with the vinegar mix in a plastic or glass bowl. Cover with a damp cloth and let it cool down a bit.

  3. 3

    Meanwhile, wash the cucumber, cut in half lengthwise and scrape out the seeds with a spoon. Dice the cucumber finely. Clean the pepperoni, cut lengthwise, remove seeds, wash and finely dice. Wash coriander, shake dry and chop finely.

  4. 4

    Mix everything with the rice and form about 8 balls.

  5. 5

    Whisk the eggs in a deep dish. Roll rice balls one after the other first in flour, then in egg and finally in panko. Heat oil in a pot or pan with a high rim. Fry the rice balls for about 5 minutes, turning them over.

  6. 6

    Lift out and let drip off briefly on kitchen paper.

  7. 7

    For the onion dressing peel and chop the onion. Halve the limes and squeeze them. Boil up the onion cubes and lime juice. Stir in icing sugar, salt and 4 tbsp. oil and let cool down.

  8. 8

    For the avocado cream, cut the avocado in half, remove the core and peel the flesh. Approx. 1⁄4 Cut the avocado into small cubes, finely puree the rest with lemon juice, season to taste with salt and pepper. Fold in the cubes.

  9. 9

    For the Teriyaki sauce, stir 2 tablespoons of chicken stock with starch until smooth. Boil up the rest of the stock, soy sauce, orange juice and brown sugar. Simmer for about 5 minutes. Stir in the starch, bring to the boil again and simmer for about 1 minute. Keep warm.

  10. 10

    Rinse the fish, dab dry and cut into slices about 1 cm thick. Heat 2 tablespoons of oil in a frying pan. Fry the fish in it from each side for a good 1⁄2 minute. Serve the fish with avocado cream. Drizzle with teriyaki sauce and onion dressing, garnish with cress.

Nutrition Facts

KCAL
890 kcal
CARBS
63 g
FATS
54 g
PROTEINS
30 g