Sushi-Style Arancini

A delightful fusion of Italian arancini and Japanese sushi, these crispy rice balls are filled with savory ingredients and wrapped in seaweed for a unique twist. Perfect as an appetizer or snack!

Steps

1. In a small saucepan, bring dashi and Arborio rice to a simmer. Cook covered for about 15-20 minutes until rice is tender and all liquid is absorbed. 2. Stir in soy sauce, salt, and pepper. Let the rice cool slightly. 3. Once cool, mix in the diced cucumber and cream cheese until well combined. 4. Form the rice mixture into small balls (about the size of a golf ball). 5. Roll each ball in panko breadcrumbs to coat. 6. Heat vegetable oil in a frying pan over medium heat. Fry the arancini for about 3-4 minutes on each side until golden brown. 7. Remove from oil and drain on paper towels. Serve warm, garnished with shredded nori and accompanied by wasabi and soy sauce.

1/2 cup Arborio rice 1/2 cup dashi (Japanese stock) 1 tablespoon soy sauce 1/4 cup finely diced cucumber 1/4 cup shredded nori 1 tablespoon cream cheese 1/4 cup panko breadcrumbs 1 tablespoon vegetable oil Salt and pepper to taste Wasabi and soy sauce for serving