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How to Make Deep-Fried California Roll Rice Balls - A Step-by-Step Guide

If you’re a fan of California rolls and are looking for a fun and creative way to enjoy them, then this recipe for deep-fried California roll rice balls is sure to become one of your new favorite dishes. These crispy and flavorful rice balls are a delicious twist on the classic sushi roll, and they are perfect for parties, game days, or simply as a tasty snack.

With a crispy outer layer and a warm, gooey center, these deep-fried California roll rice balls are a delightful combination ...

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Ingredients

  • 10 ounces imitation crabmeat, chopped
  • 1 medium avocado, diced
  • 3 cups water
  • 3 cups uncooked instant rice
  • 1 (8 ounce) package cream cheese, softened
  • 2 tablespoons soy sauce
  • 1 teaspoon garlic salt
  • 1 teaspoon ground black pepper
  • 2 cups Italian-seasoned bread crumbs
  • 1 cup canola oil for frying, or as needed
  • 3 tablespoons mayonnaise
  • 1 tablespoon Sriracha sauce

Information

  • Prep Time: 45 mins
  • Cook Time: 30 mins
  • Additional Time: 5 mins
  • Total Time: 1 hr 20 mins
  • Servings: 5
  • Yield: 10 to 15 balls

  • Prepare filling: Toss crabmeat and avocado together in a bowl and place in the refrigerator to chill until needed.
  • Bring water to a boil on the stovetop. Add rice, stir, cover, and remove from heat. Set aside until water is absorbed, about 5 minutes, then fluff with a fork.
  • When the rice is set up and still hot, blend in cream cheese, soy sauce, garlic salt, and pepper until the cream cheese is fully incorporated and no chunks remain.
  • Scoop out a golf ball-sized handful of the rice mixture and flatten it into a patty. Add about a heaping teaspoon of the avocado-crab filling into the center. Cup your hand and close the rice around the filling. Roll between your hands if needed to seal and get a good round shape; patch any holes with more rice if needed. Roll in bread crumbs until well coated. Repeat to make remaining balls.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Add 1 to 2 balls to the hot oil at a time. If not fully submerged, let each side of the ball fry until golden brown, about 30 seconds per side. Remove to a paper towel-lined plate to drain. Continue to fry remaining rice balls.
  • Combine mayonnaise and Sriracha for dipping sauce. Serve with rice balls.

    • Nutrition

    771 cal.

    • Total Fat: 36g
    • Saturated Fat: 12g
    • Cholesterol: 64mg
    • Sodium: 2202mg
    • Total Carbohydrate: 93g
    • Dietary Fiber: 6g
    • Total Sugars: 6g
    • Protein: 20g
    • Vitamin C: 5mg
    • Calcium: 133mg
    • Iron: 7mg
    • Potassium: 338mg

    Categories

    Appetizer recipes
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    Snack recipes