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.