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Salmon and Cheese Rice Balls
These Salmon and Cheese Rice Balls are sure to be popular with your family and friends!
1 hr
Instructions
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In a pot, combine the Japanese rice, kombu, dashi, miso, water and salmon. Cover and bring to the boil. Turn the heat to low and cook gently for 8–10 minutes.
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While still hot, gently fold in the mirin and shredded Parmesan. Place on a tray and flatten to cool down.
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Form into 2.5 cm balls and gently compress them.
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Dredge each ball in flour, followed by eggs, then breadcrumbs.
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Fry the balls in hot oil (160°C) for 3–5 minutes or until golden brown. Garnish with furikake and serve.
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