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Tempura Rice Balls with Mackerel and Peanut Sauce
Every time we cook rice, we cook it way too much. I don't know. One handful just doesn't seem enough, so we always add just a little bit more and that just a little bit more becomes too much. So what do we do? If you find yourself in a similar situation then this recipe will be perfect for you - well, at least we find it both useful and delicious. These Tempura Rice Balls with Mackerel and Peanut Sauce are crunchy, slightly spicy but tender and soft inside, plus we love that natural turmeric coloring, so pretty. Yup, these Rice balls are fried in tempura, which makes them less oily). The delicious Delamaris Izola Brand Mackerel with vegetables already contains veggies and a lovely sauce, so we don't need to worry about this dish not being tasty. Serve it with homemade peanut sauce to add a lovely sweet - sour contrast. Made in only 30 minutes.

Tempura Rice Balls with Mackerel and Peanut Sauce

Tempura Rice Balls with Mackerel and Peanut Sauce

Tempura Rice Balls with Mackerel and Peanut Sauce

Lets get cooking!

  • makes
    rice balls
  • preparation:


  • Make tempura

    In a small bowl combine all-purpose flour and water. This is our tempura batter. Place in the fridge until needed.

    Using tempura batter will make the rice balls less oily and more crunchy.
  • Prepare the rice balls mixture

    In a large bowl combine together cooked rice, Delamaris Izola brand Mackerel with vegetables (1 can), diced onion, chopped chili, lime zest, lime juice, soy sauce, ginger, garam masala, turmeric and chopped coriander.

  • Rice balls

    Dampen hands and roll rice mixture into a ball (size of a golf ball). This mixture will make 12 rice balls. Transfer each ball on prepared tray. Meanwhile place a heavy-bottomed saucepan over high heat. Add the vegetable oil. Heat the oil to 170 – 175°C / 340 °F - 350 °F.

  • Peanut sauce

    To make the peanut sauce, simply blend ingredients together to get a lovely, glossy sauce. Pour into a small bowl and store in the fridge.

  • Deep fry

    Take your tempura out of the fridge and stir it. Dip each rice ball into the tempura, so that it's evenly, lightly coated. Immediately fry the rice balls for about 3 minutes, turning as needed to ensure the crunchiness.

  • Serve

    Serve the Tempura Rice Balls with Mackerel on a metal skewer or on a serving plate. Pour the peanut sauce into a serving bowl and serve with the balls. Or you can also serve these Tempura Rice Balls with Mackerel with seasonal, fresh salad or hollandaise sauce.

  • store

    Store the shaped rice balls (before dipping in tempura or frying) in a ziplock back and seal tightly. Freeze for up to 3 months. Then remove from the freezer, dip in tempura and fry. Or you can store the tempura fried rice balls in a fridge for up to 3 days. Store the peanut sauce in a airtight container for up to a week in a fridge.


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