Mango poke mayonnaise dip with fried sushi balls

Total time 60 mins
35 mins preparation time
25 mins cooking time

Golden-fried rice balls packed with succulent roast beef, carrots and spinach or creamy camembert, tomatoes and basil. Dip them in a fruity mango-coriander mayo with Kikkoman Sauce for Poke Bowl for a real poke bowl treat!

Ingredients

4 portion(s)
800 g
cooked sushi rice
(alternatively 2 tbsp rice vinegar, 1 tsp sugar and 1 pinch of salt)
1 
shallot
50 g
mango pulp
1 tbsp
chopped coriander
1 tsp
chilli flakes
50 g
mayonnaise
20 g
spinach leaves
1 
nori sheet
50 g
carrot
100 g
roast beef (cold cuts)
100 g
camembert
5 
cherry tomatoes
10 
basil leaves
2 
eggs
vegetable oil for frying
Nutritional facts (per portion): 2463 kJ  /  588 kcal
21 g Fat
21.7 g Protein
76 g Carbohydrates

Preparation

Step 1

800 g cooked sushi rice – 60 ml Kikkoman Seasoning for Sushi Rice (125ml)1  shallot – 50 g mango pulp – 1 tbsp chopped coriander – 1 tsp chilli flakes – 50 g mayonnaise – 50 g Kikkoman Sauce for Poke Bowl

Mix the rice with Kikkoman Seasoning for Sushi Rice while still warm and set aside. Finely dice the shallot. Puree the mango flesh and mix it with the shallot, coriander, chilli flakes, mayonnaise and Kikkoman Poke Sauce.

Step 2

20 g spinach leaves – 1  nori sheet – 50 g carrot – 100 g roast beef (cold cuts) – 100 g camembert – 5  cherry tomatoes

Finely chop the spinach with the nori sheet. Dice the carrot into small cubes and mix with the spinach and nori sheet. Cut the roast beef and camembert into 10 pieces each. Halve the tomatoes.

Step 3

10  basil leaves

Divide the rice into 20 portions and gently flatten between cling film. Place the roast beef, carrots, spinach and nori sheet in the centre of 10 portions of rice. Place the camembert, tomato and basil in the centre of the remaining 10 portions. Use the plastic foil to shape the rice into a ball around the fillings.

Step 4

2  eggs – 70 g Kikkoman Panko - Japanese style crispy bread crumbs – Vegetable oil for frying

Whisk the egg and dip the sushi balls in it, then coat with the Kikkoman Panko. Heat the oil in a pan to approx. 165 °C and deep-fry the sushi balls for 3-5 minutes. Serve with the dip.

Tip:

Also delicious filled with 50 g finely chopped mushrooms, 50 g finely chopped peppers, 60 g tinned tuna and 10 edamame (quantities for 10 sushi balls).

Recipe-ID: 1254

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800 g cooked sushi rice – 60 ml Kikkoman Seasoning for Sushi Rice (125ml)1  shallot – 50 g mango pulp – 1 tbsp chopped coriander – 1 tsp chilli flakes – 50 g mayonnaise – 50 g Kikkoman Sauce for Poke Bowl

Mix the rice with Kikkoman Seasoning for Sushi Rice while still warm and set aside. Finely dice the shallot. Puree the mango flesh and mix it with the shallot, coriander, chilli flakes, mayonnaise and Kikkoman Poke Sauce.

20 g spinach leaves – 1  nori sheet – 50 g carrot – 100 g roast beef (cold cuts) – 100 g camembert – 5  cherry tomatoes

Finely chop the spinach with the nori sheet. Dice the carrot into small cubes and mix with the spinach and nori sheet. Cut the roast beef and camembert into 10 pieces each. Halve the tomatoes.

10  basil leaves

Divide the rice into 20 portions and gently flatten between cling film. Place the roast beef, carrots, spinach and nori sheet in the centre of 10 portions of rice. Place the camembert, tomato and basil in the centre of the remaining 10 portions. Use the plastic foil to shape the rice into a ball around the fillings.

2  eggs – 70 g Kikkoman Panko - Japanese style crispy bread crumbs – Vegetable oil for frying

Whisk the egg and dip the sushi balls in it, then coat with the Kikkoman Panko. Heat the oil in a pan to approx. 165 °C and deep-fry the sushi balls for 3-5 minutes. Serve with the dip.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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