Creamy Seafood Rice Balls
Creamy Seafood Rice Balls
Ingredients
For the Seafood Rice Balls
- 1 cup cooked rice
- 1/2 cup imitation crab, chopped
- 1/2 cup cooked shrimp, chopped
- 1/4 cup Boursin crumbles
- 1 tablespoon mayonnaise
- 1 teaspoon sriracha
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Breading and Frying
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1 cup panko breadcrumbs
- 3 cups vegetable oil, for frying, or as needed to reach 2-3 inches depth in your pan
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
- 1 lemon, cut into wedges
Instructions
- 1
In a large mixing bowl, combine the cooked rice, chopped imitation crab, and chopped cooked shrimp.
⏱️ 3 min
- 2
Add the Boursin crumbles, mayonnaise, sriracha, garlic powder, onion powder, paprika, salt, and black pepper to the bowl with the seafood and rice mixture.
⏱️ 2 min
- 3
Mix all the ingredients thoroughly until they are well combined and evenly distributed.
⏱️ 3 min
- 4
Take a small amount (about 1 1/2 tablespoons) of the seafood and rice mixture and roll it firmly into a compact ball shape. Repeat with the remaining mixture until all rice balls are formed.
⏱️ 7 min
- 5
Set up a dredging station: Place the 1/2 cup of all-purpose flour in the first shallow bowl, the 1 beaten egg in the second shallow bowl, and the 1 cup of panko breadcrumbs in the third shallow bowl.
⏱️ 3 min
- 6
Roll each rice ball first in the flour, ensuring it is completely coated. Gently shake off any excess flour.
⏱️ 2 min
- 7
Next, dip the floured rice ball into the beaten egg, making sure it is fully covered. Allow any excess egg to drip off.
⏱️ 2 min
- 8
Finally, roll the egg-coated rice ball in the panko breadcrumbs, gently pressing the crumbs onto the surface to create a thick, even coating. Set aside on a plate and repeat for all rice balls.
⏱️ 3 min
- 9
Heat the vegetable oil in a deep pan or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C). The oil should be deep enough to submerge the rice balls halfway or fully.
⏱️ 5 min
- 10
Carefully place a few breaded rice balls into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
⏱️ 1 min
- 11
Fry the rice balls for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides. The internal temperature should be hot.
⏱️ 4 min
- 12
Remove the fried rice balls from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
⏱️ 1 min
- 13
Serve the creamy seafood rice balls immediately on a serving dish. Garnish with fresh chopped parsley and lemon wedges, if desired, for an extra burst of flavor.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Seafood Rice Balls
For the Seafood Rice Balls
- 1 cup cooked rice
- 1/2 cup imitation crab, chopped
- 1/2 cup cooked shrimp, chopped
- 1/4 cup Boursin crumbles
- 1 tablespoon mayonnaise
- 1 teaspoon sriracha
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Breading and Frying
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1 cup panko breadcrumbs
- 3 cups vegetable oil, for frying, or as needed to reach 2-3 inches depth in your pan
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
- 1 lemon, cut into wedges
Instructions
- 1
In a large mixing bowl, combine the cooked rice, chopped imitation crab, and chopped cooked shrimp.
⏱️ 3 min - 2
Add the Boursin crumbles, mayonnaise, sriracha, garlic powder, onion powder, paprika, salt, and black pepper to the bowl with the seafood and rice mixture.
⏱️ 2 min - 3
Mix all the ingredients thoroughly until they are well combined and evenly distributed.
⏱️ 3 min - 4
Take a small amount (about 1 1/2 tablespoons) of the seafood and rice mixture and roll it firmly into a compact ball shape. Repeat with the remaining mixture until all rice balls are formed.
⏱️ 7 min - 5
Set up a dredging station: Place the 1/2 cup of all-purpose flour in the first shallow bowl, the 1 beaten egg in the second shallow bowl, and the 1 cup of panko breadcrumbs in the third shallow bowl.
⏱️ 3 min - 6
Roll each rice ball first in the flour, ensuring it is completely coated. Gently shake off any excess flour.
⏱️ 2 min - 7
Next, dip the floured rice ball into the beaten egg, making sure it is fully covered. Allow any excess egg to drip off.
⏱️ 2 min - 8
Finally, roll the egg-coated rice ball in the panko breadcrumbs, gently pressing the crumbs onto the surface to create a thick, even coating. Set aside on a plate and repeat for all rice balls.
⏱️ 3 min - 9
Heat the vegetable oil in a deep pan or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C). The oil should be deep enough to submerge the rice balls halfway or fully.
⏱️ 5 min - 10
Carefully place a few breaded rice balls into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
⏱️ 1 min - 11
Fry the rice balls for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides. The internal temperature should be hot.
⏱️ 4 min - 12
Remove the fried rice balls from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
⏱️ 1 min - 13
Serve the creamy seafood rice balls immediately on a serving dish. Garnish with fresh chopped parsley and lemon wedges, if desired, for an extra burst of flavor.
⏱️ 1 min