The Strategy
Chilling your shaped salmon and rice balls before frying keeps them nice and sturdy when they hit the hot oil. A double coating of crumbs creates a protective jacket that crackles to a loud, satisfying crunch. Breaking through that crispy shell to find a warm, savory center is a true delight.
Technique Summary
Chilling salmon and rice mixtures ensures they hold their shape during the breading and frying process. A quick fry creates a golden, crunchy crust that seals in a warm, creamy filling.
Chef’s Checkpoints
- The balls should feel firm and hold their shape easily before they go into the frying oil.
- The exterior should turn a uniform golden-brown and feel crunchy when tapped with tongs.