Sushi Arancini

Short grain rice is used in making sushi and also risotto, and because of this, in a pinch you could use arborio rice to make sushi, or sushi rice to make risotto. With this connection in mind, I had been searching for ideas on how to combine the two dishes, but nothing made sense. Adding raw fish to risotto would either cook the fish if you stirred it in, or result in warm raw fish with hot rice which doesn't sound appetizing at all. I finally came up with this idea to make fried arancini (normally made with leftover risotto) out of prepared sushi rice, then letting it cool, cutting in half, and popping the fish on top. These little bites came out fantastic! They had a fun texture with crunchy breading and crispy rice that gave way to the soft chewy rice inside. The flavors were familiar to any maki roll that has the crunchy bits on it.
Make the sushi rice, and when it has cooled, form the balls. Keep them pretty small. No need for dredging with flour and egg, then breadcrumbs will stick to the rice just fine. Couple minutes in the fryer and they are perfectly browned. Then just cut in half, allow to cool a few minutes, and top with the fish. I also put a dab of wasabi and sriracha on each, and sprinkled some scallion over the whole plate. Really great fresh little bites of food. Everything you are looking for in a party snack!
I always use this sushi rice recipe, but watch out cause it can be way to much salt if using fine grain. He uses very coarse salt but doesn't say it in the recipe. When the rice is ready, roll into balls, coat with panko, and fry at 350 for about 2 minutes until golden and crispy. Remove from oil and allow to rest 5 minutes. Cut in half and allow to rest and cool another 10 minutes. Top with raw fish of your choice, wasabi, sriracha, and scallions.

Sushi Arancini

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Instructions

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