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.
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.
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.
Mix everything with the rice and form about 8 balls.
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.
Lift out and let drip off briefly on kitchen paper.
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.
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.
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.
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.