Pin it Crispy on the outside and tender inside, these Japanese sesame-fried rice balls (Goma Yaki Onigiri) are flavored with soy sauce and coated in nutty sesame seeds for a delightful snack or appetizer.
I first made these for a family movie night and everyone reached for seconds. Their golden, crisp exterior hides a savory, tender rice filling that satisfies both kids and adults.
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Ingredients
- Rice: 2 cups cooked Japanese short-grain rice, slightly cooled
- Seasoning: 1 tablespoon soy sauce, 1 teaspoon mirin (optional), 1/2 teaspoon toasted sesame oil
- Coating & Frying: 1/2 cup white sesame seeds, 1/2 cup black sesame seeds (or use all white if preferred), 1/4 cup all-purpose flour, 2 large eggs, beaten, 1/2 cup panko breadcrumbs, vegetable oil for frying
- Garnish (optional): 2 tablespoons chopped scallions, 1 teaspoon shichimi togarashi (Japanese chili powder)
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Instructions
- Season and shape the rice:
- In a large bowl, gently mix the cooked rice with soy sauce, mirin (if using), and sesame oil until evenly seasoned. Divide the rice into 8 equal portions. With damp hands, shape each portion into a compact ball or oval.
- Prepare coating:
- Mix the white and black sesame seeds on a plate. Roll each rice ball lightly in flour, dip in the beaten eggs, then coat thoroughly in panko breadcrumbs mixed with the sesame seeds.
- Frying:
- Heat 1 inch of vegetable oil in a deep pan to 350°F (175°C). Fry the rice balls in batches for 2 to 3 minutes per side, or until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
- Serving:
- Serve warm, garnished with chopped scallions and a sprinkle of shichimi togarashi if desired.
Pin it We shared these at a holiday gathering and even picky eaters loved them. Their crispness made them stand out on the snack table.
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Required Tools
Large mixing bowl, shallow plates for dredging and coating, deep frying pan or saucepan, slotted spoon, and paper towels are needed for easy preparation and clean-up.
Allergen Information
Contains eggs, wheat (flour and panko), soy, and sesame. Always check ingredient labels if cooking for allergies.
Nutritional Information (per serving)
Calories: 180, Total Fat: 8 g, Carbohydrates: 23 g, Protein: 4 g
Pin it 
Serve warm with extra soy sauce on the side. Enjoy this satisfying snack with tea or as a party appetizer.
Recipe FAQs
- → How do I shape the rice balls evenly?
Use damp hands to prevent sticking and divide the rice into equal portions before forming each ball.
- → Can I prepare these ahead of time?
Yes, shape and coat the rice balls ahead, then fry just before serving for the best texture and warmth.
- → What filling options can I try?
Common fillings include diced cheese, pickled plum (umeboshi), or seasoned vegetables for variety.
- → How do I achieve extra crispiness?
Ensure oil is hot (350°F/175°C) and avoid overcrowding the pan. Reheat leftovers in a toaster oven for added crunch.
- → Are there gluten-free or soy-free alternatives?
Use gluten-free panko and flour, and substitute tamari for soy to fit dietary needs. Always check ingredient labels.
