Deep-Fried California Roll Rice Balls

If you enjoy sushi, you'll love these deep-fried California rice balls, made with cream cheese, avocado, imitation crab, and a crunchy bread crumb coating.

• Preparation Time: 45 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 15 mins
• Calories: 771 Calories

Ingredients

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

Recipe Instructions

Step 1

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Step 2

Prepare filling: Toss crabmeat and avocado together in a bowl and place in the refrigerator to chill until needed.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Combine mayonnaise and Sriracha for dipping sauce. Serve with rice balls.