Ingredients
- 2 cup water
- 1/2 teaspoon salt
- 2 tablespoon butter
- 2 tablespoon grated parmigiano-reggiano cheese
- 2 tablespoon sheets nori, cut into thin strips
- 1 quart canola oil, for frying
- 2 quart eggs, lightly beaten
- 1/2 cup milk
- 1/4 cup rice flour
- 1 cup panko breadcrumbs
- 1 cup onion
- 16 ounce short grain rice
Preparation
Baking Directions:
In saucepan, add two tablespoons of oil on medium heat.
Add a 1/4 cup of finely chopped white onion.
Cook for 5 minutes and add 16oz short grain rice.
Cook another 5 mins stirring until rice is slightly toasted.
lAdd water.
Cover.
Stir every 5 minutes for a total cooking time of 18 minutes.
(If water evaporates too quickly you can add more if needed)Remove from heat.
Stir in butter and cheese and set aside to cool.
Mix nori into rice and divide mixture into 1 1/2-ounce portions.
Roll each into a ball.
In a deep-fryer or tall-sided pot, heat canola oil to 350 degrees.
In a small bowl, whisk together eggs and milk and season with salt and pepper.
Roll each ball in flour, dip into egg and milk mixture, and roll in breadcrumbs.
Fry balls in oil until golden brown, working in batches.
Remove with spider or slotted spoon and drain on paper towels.
Season with salt and pepper to taste.
Cut balls in half and fill with tuna tartar mixture.
Close ball and add 8 pieces of fried pasta to resemble the legs of a spider.
Add two scallion rings for the eyes and one scallion ring for the mouth.
Secure with a littler bit of mayonnaise.
Use fermented tea leaves for eye brows.
Serving Directions:
Place on plate and serve with soy sauce.
