This is something I made a ways back, not long after we moved back into this house, and have since made two or three other times: Yellow Rice Balls. Not really a fusion menu, since I used yellow rice and chicken entirely as we make them normally, but I don't think I ever use my riceball press enough, and I thought this would be cute. And it was.
Yellow rice was two medium bags of Viggo rice, a green pepper, an onion, a chopped tomato or so, and far too much garlic, because there is no such thing, cooked with chicken broth. This was made when I was still at the restaurant, so the broth was from there, and didn't include any boiled chicken, but it worked out better that way, because frozen chicken breast can be shredded and cooked with Spanish Spices (cumin and chili powder, mostly, with more garlic and some adobo, and alot of salt and pepper-- seasoned really strongly, because rice will steal all your flavor otherwise), and a little tomato sauce, just regular marinara we had in the fridge, to keep it moist.
Then make like a rice ball: Fill the bottom half of the mold, mine makes two at a time, and leave a little dent for filling. Fork a small ball of filling into the dent (that one on the right had too much filling and didn't stick together well, so be sure you keep rice on all sides of said filling so it can seal up), and then top with an equal amount of more rice. Put the top of the mold in, and press down hard enough to make it all stick together like sushi, but not so hard that it's one solid and impossible-to-eat mass. If they'll be cooling off before you eat them, like if they're for a bento or something, leave them a little looser, because they compact as the steam leaves them and they'll get gooey and hard.
The whole time I was making these, the cheese had been sitting on the counter, forgotten, so when they were ready, it was all soft and moldable-- so I made sharp cheddar omibushi to sit on top.
These two selft alot of space on the plate, and I wished for presentation we had a salad to put with them, but that's like two cups of rice almost, and it made a whole meal, with the addition of leftover chicken as a sort of small second course.
endive salad with toasted breadcrumbs and walnuts
10 hours ago