Deep-Fried California Roll Rice Balls
These fried California rolls are the result of invention becoming the mother of necessity. We are a family that absolutely loves sushi but don't always have all the ingredients at home to make it. So, here is my reinvented version of the California roll!
imitation crabmeat, chopped
10
ounces
avocado, diced
1
medium
Italian-seasoned bread crumbs
2
cups
water
3
cups
uncooked instant rice
3
cups
cream cheese, softened
1
(8 ounce) package
soy sauce
2
tablespoons
garlic salt
1
teaspoon
ground black pepper
1
teaspoon
canola oil for frying, or as needed
1
cup
mayonnaise
3
tablespoons
Sriracha sauce
1
tablespoon
 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.
