Crispy Rice Balls with Sriracha Mayo (Vegan)

Golden, crunchy rice balls packed with flavor, paired with a creamy, spicy vegan sriracha mayo. Perfect for snacking, appetizers, or party bites — totally plant-based and totally addictive!

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???? Ingredients

For the Rice Balls:

• 2 cups cooked sushi rice (cooled)
• 1 tbsp rice vinegar
• 2 green onions, finely chopped
• 1 tbsp soy sauce or tamari (for gluten-free)
• 1 tsp sesame oil
• 1/4 cup panko breadcrumbs (plus extra for coating)
• Salt & pepper to taste
• Oil for frying (avocado, canola, or vegetable oil)

For the Vegan Sriracha Mayo:

• 1/2 cup vegan mayonnaise
• 1–2 tbsp sriracha (adjust to taste)
• 1 tsp lime juice
• 1/2 tsp maple syrup (optional, for a touch of sweetness)

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????‍???? Instructions

Prepare the Rice Balls:

In a large bowl, mix cooked rice with rice vinegar, soy sauce, sesame oil, green onions, and 1/4 cup panko.
Season with salt and pepper.
Form into small balls (about 1–2 inches wide), pressing tightly to keep them compact.

Roll each rice ball in extra panko breadcrumbs for an extra crispy crust.

Fry:

Heat oil in a skillet over medium heat.
Fry the rice balls in batches, turning occasionally, until golden brown and crispy (about 3–4 minutes per side).
Drain on paper towels.

Make the Sriracha Mayo:

In a small bowl, whisk together vegan mayo, sriracha, lime juice, and maple syrup until smooth and creamy.

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✨ To Serve:

Serve the crispy rice balls hot with the sriracha mayo on the side for dipping.
Garnish with sesame seeds, extra green onions, or a sprinkle of chili flakes for extra flair!

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Want a stuffed version with avocado or a sweet chili dip alternative too? ????????????

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