Save 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 tried making these rice balls for a family movie night, and they disappeared almost instantly! They are always a crowd-pleaser whether served as a snack or appetizer.
Ingredients
- Rice: 2 cups cooked Japanese short-grain rice, slightly cooled
- Soy sauce: 1 tablespoon
- Mirin (optional): 1 teaspoon
- Toasted sesame oil: 1/2 teaspoon
- White sesame seeds: 1/2 cup
- Black sesame seeds: 1/2 cup (or use all white if preferred)
- All-purpose flour: 1/4 cup
- Eggs: 2 large, beaten
- Panko breadcrumbs: 1/2 cup
- Vegetable oil: for frying
- Chopped scallions (optional): 2 tablespoons
- Shichimi togarashi (optional): 1 teaspoon
Instructions
- Season the rice:
- In a large bowl, gently mix the cooked rice with soy sauce, mirin (if using), and sesame oil until evenly seasoned.
- Shape rice balls:
- Divide the rice into 8 equal portions. With damp hands, shape each portion into a compact ball or oval.
- Prepare sesame coating:
- Mix the white and black sesame seeds on a plate.
- Dredge and coat:
- Roll each rice ball lightly in flour, dip in the beaten eggs, then coat thoroughly in panko breadcrumbs mixed with the sesame seeds.
- Fry:
- Heat 1 inch of vegetable oil in a deep pan to 350°F (175°C). Fry the rice balls in batches for 2–3 minutes per side, or until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
- Serve:
- Serve warm, garnished with chopped scallions and a sprinkle of shichimi togarashi if desired.
Save This recipe is a favorite in our home, especially when our relatives visit and ask for something special from Japanese cuisine. Rolling and frying together turns snack time into a fun family activity.
Required Tools
You will need a large mixing bowl, shallow plates for dredging and coating, a deep frying pan or saucepan, a slotted spoon, and paper towels.
Allergen Information
Contains eggs, wheat (flour, panko), soy, and sesame. Always check ingredient labels for gluten-free and soy-free options if needed.
Nutritional Information
Each rice ball contains 180 calories, 8 g total fat, 23 g carbohydrates, and 4 g protein per serving.
Save Serve these crispy rice balls hot and enjoy every bite of their savory crunch. They make an irresistible snack any time of day.
Recipe FAQ
- → Can I use other types of rice?
Japanese short-grain rice is ideal for shape and texture. Substitute with sushi rice if necessary.
- → Is it possible to bake instead of fry?
You can bake them at 400°F until golden but frying gives a crispier crust.
- → What other fillings can be used?
Try cheese, pickled plum (umeboshi), sautéed mushrooms or tiny bits of cooked vegetables.
- → Are these gluten-free?
Not unless you use gluten-free flour and panko. Always check ingredient labels for allergies.
- → How should leftovers be stored?
Cool, then refrigerate in airtight container. Reheat in toaster oven or pan for best crispiness.