Crispy rice balls with soy, sesame, and panko; a delightful Japanese snack, golden-fried and savory.
# What You’ll Need:
→ Rice
01 - 2 cups cooked Japanese short-grain rice, slightly cooled
→ Seasoning
02 - 1 tablespoon soy sauce
03 - 1 teaspoon mirin (optional)
04 - 1/2 teaspoon toasted sesame oil
→ Coating & Frying
05 - 1/2 cup white sesame seeds
06 - 1/2 cup black sesame seeds
07 - 1/4 cup all-purpose flour
08 - 2 large eggs, beaten
09 - 1/2 cup panko breadcrumbs
10 - Vegetable oil, for frying
→ Garnish (optional)
11 - 2 tablespoons chopped scallions
12 - 1 teaspoon shichimi togarashi
# Step-by-Step Guide:
01 - Combine the cooked rice with soy sauce, mirin if desired, and sesame oil in a large bowl, mixing gently until the grains are evenly flavored.
02 - Divide the seasoned rice into 8 equal portions and form each into a compact ball or oval using damp hands.
03 - Spread white and black sesame seeds onto a shallow plate and mix together.
04 - Roll each rice ball lightly in all-purpose flour, dip into the beaten eggs, and coat thoroughly in panko breadcrumbs combined with sesame seeds.
05 - Heat 1 inch of vegetable oil in a deep frying pan or saucepan to 350°F (175°C). Fry rice balls in batches for 2 to 3 minutes per side until golden brown and crisp. Transfer to paper towels with a slotted spoon to drain excess oil.
06 - Arrange rice balls on a serving platter. Garnish with chopped scallions and a sprinkle of shichimi togarashi, if desired. Serve warm.
