Crispy Rice Balls

In a large bowl, combine the cooked sushi rice, rice vinegar, sesame oil, and salt. Use a rice paddle or large wooden spoon to gently stir and mix.

Wet your hands with water and carefully mold the cooked rice into balls about 1 tbsp large each. 

Heat vegetable oil in a large and deep pan. Once the oil is at 350 degrees F, carefully drop in the rice into the hot oil to fry. Rotate the balls so all sides crisp up. Once all sides are golden brown, remove the balls and set them on a paper towel-lined plate. 

Use a vegetable peeler to shave the cucumber into very thin strips, then cut the strips so they’re about 2 inches long each.

Put eel sauce down on a serving platter in small dollops, about 1/2 tbsp each. Place 3 cucumber strips on top of each eel sauce dollop. Top those with 2-3 avocado slices each, then a crispy rice ball.

In a small bowl, mix together kewpie mayo and sriracha. Put a small dollop (about 1/2 tsp) of the spicy mayo mixture on each crispy rice ball. Place a cube of mango on top of the spicy mayo. Garnish with scallions and sesame seeds. Enjoy!