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The Definitive Guide to Rice Balls: From Crispy Italian Arancini to Easy Japanese Onigiri

A close-up of crispy, golden-brown fried rice balls, one cut open revealing a savory meat filling and melted cheese.
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Learn to make popular rice balls, covering both the crispy, fried Italian Arancini stuffed with ragu and cheese, and the simple, molded Japanese Onigiri perfect for portable snacks. These recipes use straightforward methods for satisfying results.

Ingredients

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  • 2 cups Arborio rice (for Arancini) OR 2 cups short-grain sticky rice (for Onigiri)
  • 4 cups water or broth
  • 1 teaspoon salt
  • 1 tablespoon butter or olive oil
  • 1 cup prepared meat ragu or cheese/pea filling (for Arancini stuffing)
  • 1 cup shredded mozzarella cheese (for Arancini stuffing)
  • 2 large eggs, beaten
  • 1 cup all-purpose flour
  • 2 cups breadcrumbs (Panko recommended for extra crispiness)
  • Vegetable oil, for frying
  • Soy sauce or mixed seasonings (for Onigiri flavor/glaze)

Instructions

  1. Prepare the Rice Base: Cook the Arborio rice (for Arancini) or short-grain rice (for Onigiri) according to package directions, using less liquid than usual to ensure the rice is sticky but not overly wet. Stir in butter or oil and salt. Spread the cooked rice thinly on a baking sheet and allow it to cool completely.
  2. Make Italian Arancini (Stuffed Rice Balls): Once the rice is cool, take about 1/3 cup of rice in your palm. Flatten it slightly and create a well in the center. Place a spoonful of ragu and a small piece of mozzarella inside. Carefully fold the rice around the filling, shaping it into a tight, smooth ball.
  3. Coat the Arancini: Set up a dredging station: one bowl with flour, one with beaten eggs, and one with breadcrumbs. Roll each rice ball first in flour, shaking off excess. Dip it completely in the egg wash. Finally, roll it thoroughly in the breadcrumbs, pressing gently to adhere.
  4. Fry the Arancini: Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Carefully place the breaded rice balls into the hot oil, working in batches. Fry for 4 to 6 minutes, turning occasionally, until they are deep golden brown and crispy. Remove and drain on paper towels.
  5. Make Japanese Onigiri (Molded Rice Balls): Use the cooled short-grain rice. Wet your hands slightly and sprinkle a little salt on your palms. Scoop about 1/2 cup of rice into your hand. Place a small amount of filling (like tuna or pickled plum) in the center, if using. Gently press and mold the rice into a triangle or round shape.
  6. Season Onigiri: For simple Onigiri, you can wrap the outside with nori seaweed. For Yaki Onigiri (Grilled Rice Balls), brush the molded rice balls lightly with soy sauce or a soy-mirin mixture. Grill or pan-fry them over medium heat until the outside is lightly browned and slightly crisp.
  7. Serve the Rice Balls: Serve the Arancini hot as an appetizer. Serve the Onigiri immediately or pack them for a make-ahead rice snack.

Notes

  • For Arancini, using leftover risotto makes the process much faster.
  • When molding Onigiri, keep your hands damp to prevent the sticky rice from adhering to your skin.
  • If you are making vegetarian Arancini, use a mixture of spinach and ricotta cheese as the stuffing.

Nutrition

Find it online: https://littlekitchendiary.com/best-rice-balls-arancini-onigiri-recipes/