Step 1

Cook the rice until done. Remove from the heat and spread into a layer on a sheet pan (loosely covered with paper towels) to cool and dry a little. (about 2 hours)Meanwhile, prepare all the other ingredients, ready to assemble.

Step 2

When the rice is cooled, in a bowl, mix together all the other rice ball ingredients with the rice (except the oil).

Step 3

Wet your hands in a little water and then create small balls (about 2-inches) with the rice mix. Arrange on a plate while you repeat the process to use up all the mix. Refrigerate until needed.

Step 4

In a medium saucepan or fryer heat the oil (about 3-inches for a pan) until hot (around 160ºC / 320ºF) – a cube of bread should sink then gently rice to the surface bubble when added. If the oil is too hot, remove from the heat and cool.Gently add about 5-6 balls into the oil and fry for 3-4 minutes each until crisp. Remove and drain on paper towels while you fry the rest in batches.

Step 5

Combine all the ingredients (except water) then pour in the freshly boiled water and whisk. Leave to cool completely.

Step 6

Using your hands, break up the cooled rice balls into rustic pieces into a large salad bowl.

Step 7

Toss together the rice pieces with all the other salad ingredients. Pour over a little dressing and mix well.