Ingredients
For the teriyaki mushroom:
- 1 tbsp neutral oil
- 500g chestnut mushrooms, finely chopped
- 2 shallots, finely diced
- Small thumb of ginger, grated
- 2 garlic cloves, minced
- Pinch of chilli flakes
- 3 tbsp teriyaki sauce
Other:
- 400g cooked sticky rice
- Vegetable oil for shallow frying
- 3 jalapeños, finely sliced
- Japanese mayonnaise and toasted sesame seeds to serve
Method
- Add the neutral oil to a frying pan over a medium-high heat. Add the mushrooms, shallots, ginger and garlic, then sauté for around 5 minutes, stirring occasionally, until lightly browned. Stir through the chilli flakes and teriyaki sauce, then cook for a further few minutes until sticky and reduced. Remove from the heat and allow to cool.
- Meanwhile, using clean, damp hands, roll the sticky rice tightly into bite-sized balls and flatten them slightly.
- Pour around 1 inch of vegetable oil into a high-sided frying pan and heat over a medium-high heat. Once the oil is hot, carefully place the rice balls into the pan. Fry for a couple of minutes until lightly golden and crisp, then flip and repeat on the other side. Once cooked, remove from the pan and place on a wire rack set over a baking tray to allow any excess oil to drain.
- Now it’s time to assemble. Add a small spoonful of the mushroom mixture to the top of each crispy rice ball, then finish with a dollop of Japanese mayonnaise, a slice of jalapeño and a sprinkle of toasted sesame seeds. Serve and enjoy!
Developed in collaboration with Joely Hiles