Asian-Style Sushi Rice Arancini with Soymilk-Teriyaki Emulsion - Food Services
Created by Chef Matthew Ward: Crispy sushi rice arancini with Kikkoman® Panko, served with a creamy Kikkoman® Soymilk–Teriyaki emulsion.
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Cooking tools:
- Rice cooker
- Pot
- Mixing bowl
- Measuring cup
- Measuring spoon
- Baking sheet
- Chef's knife
- Cutting board
- Whisk
- Dish
- Cooling rack
- Deep fryer
- Slotted spoon
- Blender
- Food processor
- Kitchen scale
- Plastic wrap
- Stove
- Fine-mesh sieve
- Spatula
- Tongs
- Dutch oven
- Paper towel
- Refrigerator
- Saucepan
- Plate
- Serving platter
- Ladle
Ingredients
- 10 cups uncooked sushi rice
- 12 cups water
- 1 cup Kikkoman® Rice Vinegar
- 4 tbsp sugar
- 2 tsp salt
- 1½ cups finely diced sautéed shiitake mushrooms
- 1½ cups finely chopped scallions
- ½ cup toasted sesame seeds
- 1 cup furikake
- 3 cups all-purpose flour
- 6 cups Kikkoman® Soymilk Unsweetened + 2 tbsp cornstarch (whisked as egg wash substitute)
- 10 cups Kikkoman® Panko Bread Crumbs, processed down to fine crumb
- 1 cup Kikkoman® Soymilk Unsweetened, at room temperature
- 5 tbsp Kikkoman® Rice Vinegar
- 2 tsp Dijon mustard
- 2 cups salad oil
- ½ cup Kikkoman® Teriyaki Marinade & Sauce
- 2 tsp Kikkoman® Sesame Oil
- Salt to taste
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