Crispy, savory rice balls with nutty sesame and panko coating, perfect as a snack or appetizer inspired by Japanese flavors.
# What you 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
11 - 2 tablespoons chopped scallions
12 - 1 teaspoon shichimi togarashi
# Steps to follow:
01 - Combine the rice with soy sauce, mirin if using, and sesame oil in a large mixing bowl. Toss gently until seasonings are evenly distributed.
02 - Divide the seasoned rice into 8 equal portions. With damp hands, form each portion into a compact ball or oval shape.
03 - Mix white and black sesame seeds together on a shallow plate to prepare for coating.
04 - Roll each rice ball lightly in flour, then dip into the beaten eggs. Coat thoroughly with panko breadcrumbs and sesame seed mixture.
05 - Add 1 inch of vegetable oil to a deep frying pan. Heat the oil to 350°F (175°C).
06 - Fry rice balls in batches for 2 to 3 minutes per side until crisp and deep golden brown. Remove with a slotted spoon and drain on paper towels.
07 - Arrange warm rice balls on a plate. Sprinkle with chopped scallions and shichimi togarashi before serving.
