Classic Italian arancini are made with short-grain rice, such as arborio. Japanese sushi rice works well, too!
This recipe originally appeared in our Holiday 2021 issue. Get the magazine here.
In a food processor, add scallions and ginger. Pulse until finely chopped. Add the rice and pulse a few times until just mixed. In a large bowl, whisk the eggs and sesame oil. Stir in the rice mixture, furikake, rice vinegar, and salt until just combined. Pour panko onto a plate. Using hands, form rice mixture into 16 balls (about 2 inches) and roll in panko. In a saucepan, heat 3 inches of oil over medium-high until shimmering (about 350°). Fry rice balls in 4 batches, using a slotted spoon to turn in oil, until golden brown, about 3 minutes. Transfer to a paper towel-lined plate. Serve with sauce for dipping.