We challenge you to stop at just one of these little numbers
with sweet crab and the pickled goodness of the ginger.
320 gmsushi rice, rinsed thoroughly until water runs clear70 mlbrown rice vinegar (see note)1 tbspcaster sugar80 gmcrab meat20 gmpickled ginger, finely chopped2spring onions, thinly sliced1 tbsp eachgenmaicha (see note) and sea salt flakesFor dusting:seasoned rice flour2eggs, lightly beaten100 gmrice flakes (see note)For deep-frying:vegetable oil
Combine rice, 750ml cold water and 1 tsp fine salt in a saucepan, cover and bring to the boil over high heat. Reduce heat to low and cook for 12 minutes. Without uncovering, remove from heat, stand for 10 minutes, then tip onto a non-metallic tray. Stir vinegar, sugar and 1 tsp fine salt in a bowl to dissolve sugar and pour over rice. Mix and fold with a flat wooden spoon to combine well and break up any clumps. Cool to room temperature, then stir in crab, ginger and spring onion.
Pound genmaicha and salt with a mortar and pestle until finely ground. Set aside.
Roll tablespoonfuls of rice mixture into balls. Dust in flour, dip in egg, then roll in rice flakes to coat. Heat oil in a deep-fryer to 180C, add rice balls in batches and cook, turning occasionally, until golden brown (3-4 minutes; be careful, hot oil will spit). Drain on paper towels and serve hot seasoned with genmaicha salt.
Note Brown rice vinegar, genmaicha (a brown
rice tea) and rice flakes are available from Japanese grocers.