Prep Time:
45 mins
Cook Time:
30 mins
Additional Time:
5 mins
Total Time:
1 hr 20 mins
Servings:
5
Yield:
10 to 15 balls
Ingredients
Directions
Toss together crabmeat and avocado in a medium bowl for the filling and place in the refrigerator to chill until needed. Place bread crumbs in a shallow bowl and set aside.
Bring water to a boil over high heat. Add rice; stir, cover, and remove from heat. Let sit until water is absorbed, about 5 minutes, then fluff with a fork.
When rice is set and still hot, blend in cream cheese, soy sauce, garlic salt, and pepper until cream cheese is fully incorporated and no chunks remain.
Scoop out a golf ball-sized handful of rice mixture and flatten it into a patty. Add about a heaping teaspoon avocado-crab filling into the center. Cup your hand and shape rice around filling. Roll between your hands to seal and get a good round shape; patch any holes with more rice if needed. Roll in bread crumbs until well coated. Repeat with remaining rice mixture and filling.
Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
Cook 1 to 2 rice balls at a time in hot oil. If not fully submerged, let each side of rice ball fry until golden brown, about 30 seconds per side. Remove to a paper towel-lined plate to drain. Repeat with remaining rice balls.
Combine mayonnaise and Sriracha in a small bowl. Serve with rice balls for dipping.
Recipe Tip
Prepare rice according to individual package instructions.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts (per serving)
| 771 | Calories |
| 36g | Fat |
| 93g | Carbs |
| 20g | Protein |
