Ingredients

2 cups cooked sushi rice

1/4 cup teriyaki sauce*

1 avocado

1-2 tsp wasabi paste, added to taste

1/2 a small Mediterranean cucumber, deseeded and diced into small cubes

Salt as needed

3 Tbsp crispy shallots (available at most supermarkets in the salad section)

2 Tbsp sesame & seaweed furikake seasoning

3 Tbsp crispy tempura scraps (available at most Asian supermarkets)

30g or 1/4 cup colourful sprouts

3 Tbsp chopped roasted peanuts

A generous drizzle of kewpie mayo or a vegan-friendly mayo

Sweet soy

Togarashi spice (a spicy seasoning found at most Asian grocers)

Instructions

Step 1: Wet your hands to prevent the rice from sticking, then shape the cooked sushi rice into golf ball-sized pieces. Place the balls onto a lightly oiled cookie tray to prevent sticking.

Step 2: Press the rice balls slightly to flatten them into a puck shape. This helps create a crispy base and top when pan-frying.

Step 3: In a bowl, add the avocado and 1 teaspoon wasabi paste. Lightly mash into a chunky guacamole. Season to taste, adding more wasabi if desired. Set aside.

Step 4: Deseed the cucumber using a teaspoon, leaving only the flesh and skin. Slice into thin, long strips, then dice into small cubes about 1-2mm in size. Lightly salt the cucumber and set aside to draw out excess moisture.

Step 5: Heat a non-stick pan over medium-high heat. Add the rice balls and cook until the base is golden and crisp. Flip to crisp the other side. Repeat until all rice balls are cooked. Brush the tops with teriyaki sauce after frying.

Step 6: Place the cooked rice balls on a serving tray. Drain any liquid from the salted cucumber.

Step 7: Top each rice ball with a spoonful of the avocado-wasabi smash and about 1 teaspoon of diced cucumber. Repeat for each ball. Scatter your preferred crunch elements—crispy shallots, furikake, tempura scraps, sprouts, or peanuts—over the tops.

Step 8: Optionally, drizzle the finished rice bombs with sweet soy or sushi mayonnaise. Sprinkle with togarashi spice for a touch of heat.

Step 9: Serve immediately with extra teriyaki or soy sauce for dipping.

Step 10: For advance preparation or picnics, add a generous squeeze of lime to the avocado smash to slow discoloration.

Tips & Variations

Use leftover sushi rice for this recipe to save time and enhance flavor.

Swap wasabi paste with horseradish for a different kick.

Try mixing different crunchy toppings like toasted sesame seeds or crushed nori for variety.

For a vegan version, use vegan mayo and check that the teriyaki sauce contains no animal products.

FAQs

Can I use a different type of rice?

Sushi rice works best due to its sticky texture, which helps the rice bombs hold their shape. If using other rice, choose a short-grain variety and cook it to be slightly sticky.

How do I make the rice bombs crispy?

Flattening the rice balls into puck shapes before pan-frying ensures maximum crispy surface area. Use medium-high heat and a lightly oiled non-stick pan to develop a golden crust without burning.