1. Wet your hands to stop the rice from sticking to them, and shape the cooked sushi rice into golf ball-sized pieces. Place the rice balls onto a lightly oiled cookie tray, to prevent them from sticking.
2. Press the rice balls slightly, to flatten them into a slight puck shape, to ensure they can get a nice crispy base and top once pan-fried.
3. Place the avocado in a bowl, with 1 tsp of wasabi and lightly mash into chunky guacamole. Season the avo smash, and add more wasabi if that’s your preference. Set the avo aside until needed.
4. Wash and deseed the cucumber with a teaspoon, until only the solid flesh and skin remain. Slice the cucumber into thin, long strips, then dice finely into roughly 1-2mm pieces. Lightly salt the cucumber, and set it aside. The salt will draw out excess moisture and improve the taste and consistency.
5. Place a non-stick pan over medium-high heat. Add the rice balls to the pan, and cook until the base is golden and crisp. Flip the balls and continue cooking to crisp the other side. Repeat the process until all the balls are cooked. After pan-frying, brush the tops with teriyaki.
6. Place the rice balls on a serving tray. Drain off any liquid from the salted cucumber.
7. Add blobs of avo wasabi smash and about 1 tsp of diced cucumber to each bomb. Repeat until all the rice bombs are loaded up. Finish the rice balls by scattering over your crunch element/elements of choice. Serve immediately alongside more teriyaki or soy for dipping.

Optional sauces and spices for garnishing:

1. Drizzle the finished rice bombs with sweet soy, sushi mayonnaise or sprinkle over spicy togarashi seasoning for a mellow kick of heat.
2. If prepping the rice bombs in advance or for a picnic, add a generous squeeze of lime to the avo puree, which will slow down the discolouring of the avocado smash.