Fried Vegan Shrimp Rice Balls (Ebi-Fry Onigiri)

Name: Fried Vegan Shrimp Rice Balls (Ebi-Fry Onigiri)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian
Ingredients: 4 cups koshihikari rice, or other short grain rice - uncooked; nori sheets; 1/3 cup mayo; 1/2 dill pickle, finely diced; 1 tbsp chopped dill; 6 baby capers, finely diced; 1/2 tbsp red onion, finely diced; 1/2 tsp wasabi powder, or to taste; 1 tsp yuzu juice; black pepper, to taste; 1/4 tsp sugar, or to taste; 1/3 cup flour; 1/2 tsp white pepper; 1/2 tsp salt; 1/2 cup plant milk of choice; 1 1/2 tbsp dijon mustard; 3 tbsp flour; 10 vegan shrimp, try to choose the long ones that haven't curled; 1/2 zucchini, chopped into thin sticks; 1 cup panko breadcrumbs; oil, for frying

7 steps

Prep:20minCook:20min

Crispy breaded shrimp encased in a fresh rice ball served with a yuzu wasabi mayo! These delicious rice balls filled with crispy shrimp are inspired by a café here in Sydney called Tokyo Lamington and I've made my own plant-based version.

Updated at: Thu, 17 Aug 2023 10:04:41 GMT

Ingredients

10 servings

4 cupskoshihikari rice

or other short grain rice, uncooked

nori sheets

Instructions

Step 1

Cook your rice according to packet instructions. Turn heat off immediately once done and leave lid on to keep warm as you prep the shrimp.

Step 2

Mix all sauce ingredients together and set aside.

Step 3

You'll need 3 bowls for your dredging station. In a medium bowl combine all the dry dredge ingredients. In a second bowl combine all the wet dredge ingredients. In the last bowl place the panko bread crumbs.

Step 4

Working in batches, coat the prawns or zucchini sticks in the dry flour mix. Tap any excess off and use two forks to coat in the wet batter. Finally coat in panko and place all breaded shrimp onto a plate or small rack so you're ready to fry.

Step 5

Heat a few inches of oil in a saucepan until 180ºC. Fry shrimp and/or zucchini for a few minutes until golden or crispy!

Step 6

Place freshly cooked rice in a bowl and allow to cool slightly until it's comfortable to touch, but do not let it cool down completely. Keep a large bowl of water nearby. Continually wet hands as needed to prevent rice sticking to your hands, place a small amount of rice on your hand and flatten slightly. Place a piece of shrimp or zucchini in the centre with a 'tail' sticking out. Cover with another clump of rice and carefully mould into a triangle. Repeat until you have used all the shrimp or zucchini pieces

Step 7

Cut some nori into strips and wrap your rice balls right before serving and top with a dollop of your yuzu mayo. Garnish with a sprig of dill and devour!