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“This is an Asian twist on arancini, an Italian classic that my mom used to make. My version is made with black rice sometimes called "forbidden rice" and has a delicious surprise inside! These are a fun and unexpected party offering.”
36 balls

Ingredients Nutrition


  1. Combine first three ingredients. Season with garlic, ginger, sesame oil, salt and pepper. If the mixture is very loose, add some panko and let sit for a few minutes before proceeding.
  2. Pour panko into one bowl and sesame seeds into another.
  3. Working with about a tablespoon at a time, form the rice mixture into balls. As your hands get sticky, rinse with water and continue to roll without drying hands. After each ball is formed, add filling if you choose. Be creative with your fillings, one of my favorites is a hard boiled quail's egg! Other suggested fillings include steamed yam, avocado, cooked shiitake, smoked tofu, sliced fresh jalapeno. Just pre-cook anything that requires it and cut into small cubes if necessary (no bigger than 1/2"). Keep in mind that a little bit of filling goes a long way. To fill, poke a hole in the rice ball, stuff, and roll between your hands to close. As soon as the ball is formed, roll in panko, sprinkling on some sesame seeds as you go. As balls are formed, set aside on baking sheet. Continue until you run out of rice mixture.
  4. Fill a small saucepan with about 2 inches of oil and preheat over medium-high flame to 350 degrees. Carefully drop each rice ball into hot oil and cook until panko browns and balls are firm. Add as many to the oil as you can without crowding.
  5. Remove from oil and transfer to baking sheet lined with paper towels. Keep warm in low oven. Serve hot or at room temperature.

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