Deep-Fried Sushi Balls

1.Rinse the sushi rice under cold water until the water runs clear. Combine the rice and 2 1/2 cups water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let steam for 10 minutes.

2.In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this seasoning into the cooked rice using a wooden spatula. Spread the rice on a large tray to cool to room temperature, covering with a damp cloth to prevent drying.

3.In a medium bowl, combine chopped imitation crab meat, cooked shrimp, diced cucumber, diced avocado, mayonnaise, and sriracha (if using). Mix gently to combine.

4.Prepare a clean work surface and wet your hands with water to prevent sticking. Take about 2 tablespoons of sushi rice and flatten it in your palm.

5.Place a small cube of cream cheese and about 1 tablespoon of the seafood-vegetable mixture in the center of the rice.

6.Add a small strip of nori on top of the filling for flavor and texture.

7.Carefully mold the rice around the filling to form a compact ball, about 1.5 inches in diameter. Repeat with remaining rice and filling to make 12-15 balls.

8.Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.

9.Roll each sushi ball first in flour, shaking off excess, then dip into beaten eggs, and finally coat evenly with panko breadcrumbs.

10.Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). There should be enough oil to fully submerge the sushi balls.

11.Carefully lower the sushi balls into the hot oil in batches, frying for 2-3 minutes or until golden brown and crispy.

12.Use a slotted spoon to remove the fried sushi balls and drain on paper towels.

13.Serve the deep-fried sushi balls immediately with soy sauce, pickled ginger, and wasabi on the side for dipping and garnish.