Description

These Crispy Rice Bombs are a delightful fusion snack featuring crispy pan-fried sushi rice balls topped with creamy wasabi avocado smash, fresh cucumber, crunchy shallots, and seasoned with teriyaki and togarashi. Perfect as an appetizer or party snack, they combine textures and flavors for a satisfying bite.

Ingredients

Scale

Rice Bombs

2 cups cooked sushi rice
1/4 cup teriyaki sauce*
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)
3 Tbsp chopped roasted peanuts
30g or 1/4 cup colourful sprouts

Avocado Wasabi Smash

1 avocado
1–2 tsp wasabi paste, added to taste

Cucumber Salad

1/2 a small Mediterranean cucumber, deseeded and diced into small cubes
salt as needed (to lightly salt cucumber)

Garnishes and Sauces

a generous drizzle of kewpie mayo or a vegan-friendly mayo
sweet soy sauce (for drizzling and dipping)
Togarashi spice (a spicy seasoning found at most Asian grocers)

Instructions

Shape the Rice Balls: Wet your hands to prevent rice sticking and form the cooked sushi rice into golf ball-sized pieces. Place these rice balls on a lightly oiled cookie tray to avoid sticking.
Flatten Rice Balls: Gently press each rice ball to create a slight puck shape—this helps develop a crispy base and top when pan-fried.
Prepare Avocado Wasabi Smash: In a bowl, combine avocado with 1 tsp of wasabi paste and lightly mash to a chunky guacamole consistency. Season to taste and add more wasabi if desired. Set aside.
Prepare Cucumber: Wash and deseed the cucumber using a teaspoon, then slice into thin strips and finely dice about 1-2 mm pieces. Lightly salt the cucumber and set aside to draw out excess moisture.
Pan-Fry Rice Bombs: Heat a non-stick pan over medium-high heat. Add the rice balls and cook until the underside is golden and crispy. Flip to cook the other side similarly. Repeat until all rice balls are cooked through and crisp. After cooking, brush the tops with teriyaki sauce.
Assemble Bombs: Place the crispy rice bombs on a serving tray. Drain any liquid from the salted cucumber. Add blobs of avo wasabi smash and about 1 tsp of diced cucumber on top of each rice bomb.
Add Crunch and Garnish: Sprinkle over your chosen crunch elements such as crispy shallots, tempura scraps, furikake seasoning, roasted peanuts, and sprouts for texture and flavor.
Optional Garnishing: Drizzle with sweet soy sauce and kewpie or vegan mayo. Sprinkle togarashi spice for a mild spicy kick if desired.
Serving Suggestions: Serve immediately with extra teriyaki or soy sauce for dipping.
Make-Ahead Tip: To prepare in advance or for picnics, add a squeeze of lime to the avocado smash to slow discoloration.

Notes

Wet your hands before shaping the rice balls to prevent sticking.
Flattening the rice balls ensures a crispy texture on both sides when pan-fried.
Salt the cucumber lightly and drain to avoid sogginess on the rice bombs.
Adjust wasabi paste quantity to your preferred heat level.
If making ahead, add lime juice to avocado smash to prevent browning.
You can choose vegan mayo to keep the recipe vegan-friendly.
Use a non-stick pan to prevent rice from sticking during frying.
Serve immediately for best crispiness; the rice bombs may lose crunchiness over time.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Frying
Cuisine: Fusion Japanese

Keywords: crispy rice bombs, sushi rice balls, pan-fried rice balls, avocado wasabi smash, Japanese fusion appetizer, crispy tempura snacks, furikake seasoning