Salmon and Cheese Rice Balls

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.

While still hot, gently fold in the mirin and shredded Parmesan. Place on a tray and flatten to cool down.

Form into 2.5 cm balls and gently compress them.

Dredge each ball in flour, followed by eggs, then breadcrumbs.

Fry the balls in hot oil (160°C) for 3–5 minutes or until golden brown. Garnish with furikake and serve.