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- 2 cups cooked sushi rice (preferably cooled) - 1/2 cup grated Parmesan cheese - 1/4 cup fresh parsley, chopped - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and black pepper to taste - 1 cup breadcrumbs - 2 large eggs, beaten - Vegetable oil for frying

Easy Crispy Rice Balls

Discover the joy of cooking with these Easy Crispy Rice Balls that are perfectly golden and tasty! With just a few simple ingredients and easy steps, you can create a delightful snack for any occasion. Ideal for game day or a fun lunch, these rice balls are sure to impress. Learn tips for achieving the perfect crisp and explore flavor variations.
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Ingredients
  

2 cups cooked sushi rice (preferably cooled)

1/2 cup grated Parmesan cheese

1/4 cup fresh parsley, chopped

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and black pepper to taste

1 cup breadcrumbs

2 large eggs, beaten

Vegetable oil for frying

Instructions
 

In a large bowl, combine the cooled sushi rice, grated Parmesan cheese, chopped parsley, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are evenly incorporated.

    Take a handful of the rice mixture and shape it into a ball, about the size of a golf ball. Repeat until all the mixture is used up. You should have around 12-15 rice balls.

      Set up a breading station. Place the beaten eggs in one shallow bowl and the breadcrumbs in another.

        Dip each rice ball first into the beaten eggs, ensuring it's fully coated, then roll it in the breadcrumbs to create a nice crispy layer.

          In a large skillet, heat about 1 inch of vegetable oil over medium heat until it shimmers.

            Carefully add the breaded rice balls to the hot oil in batches, frying until golden brown and crispy on all sides, about 4-5 minutes per batch.

              Use a slotted spoon to transfer the fried rice balls to a paper towel-lined plate to drain excess oil.

                Serve warm, with a side of marinara sauce or spicy aioli for dipping if desired.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12-15 rice balls