AVOCADO AND SCALLION STUFFED CRISPY RICE BITES

1.  Cook the rice as indicated on the package.
2. Put the rice vinegar, salt and sugar in a saucepan and heat gently until the salt and sugar dissolve. Stir this mixture into the rice.
3. Let the rice cool down and mix in in 1 tablespoon of wasabi furikake flakes.
4. Meanwhile, make the wasabi dip by stirring wasabi through the mayonnaise until well blended.
5. In a bowl, combine the finely chopped avocado, spring onion, lime juice and toasted sesame until evenly mixed. Season with salt and pepper to taste.
6. Beat the egg in a deep plate and mix the panko together with the remaining wasabi furikake flakes on another plate.
7. Moisten your hands slightly and make rice balls of about 5 cm in diameter. Press a small hole in the rice ball with your thumb, fill it with a little of the avocado mixture and close the balls again so that they are covered with rice all over.
8. Carefully roll the balls through the egg and then through the panko. Make sure the entire ball is covered. Repeat for all rice and avocado mixture.
9. Heat the oil in a large pan to 180C and fry the bites in about 3 minutes until golden brown (no more than 5 pieces at the same time so that the oil does not cool down too much) and let it drain on kitchen paper.
10. Serve the crispy sushi bites warm as a snack with the wasabi dip and a bowl of wakame.

Pour a Lowlander Cool Earth Lager with the bites.