Fusion Food Delight: Spicy Sushi Croquettes with a Twist

Today’s Fusion Culinary Experiment: Spicy Sushi Croquettes

As the weather starts to cool down, I always find myself craving warm, comforting dishes with a twist. Today, I decided to combine the flavors of two of my favorite cuisines – Japanese and French – to create something truly unique: Spicy Sushi Croquettes. These crispy, creamy, and spicy bites are perfect for a cozy night in or a fun gathering with friends.

Ingredients:

• 200g sushi rice (cooked)
• 150g Norwegian salmon (smoked)
• 50g green onions
• 100g cream cheese
• 30ml Sriracha sauce
• 100g Panko breadcrumbs
• 1 egg
• to taste
• for frying

Kitchen Tools:

• mixing bowl
• baking sheet
• frying pan
• spatula

To start, mix the cooked sushi rice with chopped green onions and cream cheese in a bowl. Add a generous drizzle of Sriracha sauce for a spicy kick and combine everything well. Take a small portion of the rice mixture and flatten it in your palm, then place a slice of smoked salmon in the center. Fold the rice around the salmon to form a ball, then shape it into a croquette.

In a shallow dish, beat an egg and season with a pinch of salt. Dip each croquette into the beaten egg, then coat it with Panko breadcrumbs. Heat vegetable oil in a frying pan over medium heat and carefully place the croquettes in the pan. Fry until golden and crispy on all sides, then transfer to a baking sheet lined with paper towels to drain excess oil.

Serve the spicy sushi croquettes hot with a side of spicy mayo or soy sauce for dipping. The creamy interior pairs perfectly with the crispy exterior, and the subtle heat from the Sriracha sauce adds a delicious kick to each bite.

These Spicy Sushi Croquettes weigh approximately 20g each, making a total weight of 400g for the entire batch. This recipe yields 20 croquettes, with each serving containing one croquette. Each serving is around 100 calories, making it a guilt-free indulgence that’s perfect for sharing or enjoying on your own.

One unique tip for this recipe is to chill the rice mixture in the fridge for 30 minutes before shaping the croquettes. This will help the mixture hold its shape better when frying, resulting in a crunchier exterior and a creamier interior.

I hope you enjoy making and savoring these Spicy Sushi Croquettes as much as I did. Feel free to get creative with the fillings or add your own twist to this fusion dish. Bon appétit!