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.
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)
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.
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.