Crispy Rice Balls – Easy Snack from Leftover Rice

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Crispy Rice Balls are crunchy on the outside and tender inside — a perfect snack or appetizer. Try this twist on yaki onigiri or filled fried rice balls, and pin it for your next party idea.

I first discovered these crispy rice balls after rescuing leftover rice from the fridge — I didn’t want to waste it, and turned it into bite-sized crunchy snacks. They were a hit, and now I make a batch whenever there’s extra rice in the fridge.

Why You’ll Love It

Crispy exterior + soft, flavorful interior
Great way to repurpose leftover rice
Customizable — you can fill or season any way you like
Perfect as appetizers, snacks, or party finger food

Ingredients / What You’ll Need

2 cups cooked short-grain (sushi / sticky) rice, cooled
Salt & pepper, to taste
Optional filling: small cubes of mozzarella, sautéed veggies, spiced meat, or salmon tartare
1–2 eggs, beaten
Breadcrumbs or panko for coating
Oil for frying (or pan fry)
Optional glaze / sauce: soy sauce + mirin, or spicy mayo, sesame oil

How to Make It

Hands shaping sticky rice balls on a wooden surface.

Prepare rice & seasoning — Season your cooled rice with a pinch of salt and pepper (and a little sesame oil if desired).
Form balls — Wet your hands lightly, shape rice into small balls (about 2 in / 5 cm diameter). If using filling, flatten a little, add filling, then cover and roll to seal.
Chill (optional but helpful) — Place the balls in the freezer or fridge 20–30 minutes so they firm up and hold shape.
Coat — Dip each ball in beaten egg, then roll in breadcrumbs / panko until fully coated.
Fry — Heat oil (a few mm deep) in a skillet to medium heat. Fry balls, turning, until golden and crispy on all sides (about 3–5 min per side).
Drain & serve — Place on paper towels to remove excess oil. If you like, brush with a light soy/mirin glaze or drizzle spicy mayo.

Rice balls frying in a skillet with bubbling oil.

Pro Tips

Use day-old, cooled rice so it’s less sticky and easier to shape
Chill balls before frying so they don’t fall apart
Don’t overcrowd the pan — give each ball space
Use medium heat — too hot and they’ll brown before heating through
For extra crispiness, double coat (egg → crumbs → egg → crumbs)

Variations & Substitutions

Salmon / tuna tartare filling — like in salmon crispy rice ball recipes
Plain grilled version (yaki onigiri style) — brush with soy/mirin and grill until crisp
Cheese & herb filling — mozzarella + herbs + garlic
Veggie version — sautéed bell pepper, mushrooms, zucchini
Spicy coating — mix chili flakes or paprika into breadcrumbs

Storage & Reheat

Fridge: Up to 2 days in airtight container (best eaten soon).
Freezer: Freeze uncooked (before frying), then fry when ready.
Reheat: Use oven (175 °C / 350 °F, 8–10 min) or re-fry briefly to restore crispiness.

What to Serve With It

Crispy rice balls served with soy dipping sauce and sesame seeds.

Dipping sauces: sweet chili, soy + lime, sriracha mayo
Salad or pickled vegetables (cucumber, radish)
As part of a tapas or mezze spread
With a bowl of miso soup or a simple broth

Can I make them without filling?

Absolutely! You can just shape plain rice balls and fry them — they still have great texture.

What rice is best?

A sticky, short-grain rice (sushi / Calrose) works best. Long-grain or dry rices don’t bind well.

Can I bake instead of fry?

Yes, though you lose some crispiness. Spray lightly with oil and bake until golden.

Will they fall apart while frying?

If the balls are too soft / warm, yes. Chill them first, and don’t overhandle.

Conclusion

Crispy Rice Balls are one of those magical recipes that turn something simple — leftover rice — into pure crunchy joy. Whether you fill them with gooey cheese, spicy tuna, or keep them plain and golden, they deliver comfort in every bite. I love serving them warm with a dipping sauce trio (soy, chili, and spicy mayo), and they never last long! Try making a batch this weekend — you’ll see how easy and satisfying these little crispy gems can be.