We challenge you to stop at just one of these little numbers with sweet crab and the pickled goodness of the ginger.
- 320 gm sushi rice, rinsed thoroughly until water runs clear
- 70 ml brown rice vinegar (see note)
- 1 tbsp caster sugar
- 80 gm crab meat
- 20 gm pickled ginger, finely chopped
- 2 spring onions, thinly sliced
- 1 tbsp each genmaicha (see note) and sea salt flakes
- For dusting: seasoned rice flour
- 2 eggs, lightly beaten
- 100 gm rice flakes (see note)
- For deep-frying: vegetable oil
- 1Combine 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.
- 2Pound genmaicha and salt with a mortar and pestle until finely ground. Set aside.
- 3Roll 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.
Drink Suggestion: Young Clare Valley riesling. Drink suggestion by Max Allen