Rice Balls

Method

• Roll the rice into balls the size of a golf ball.
• Squeeze tightly in between your hands so they stick well together.
• Wet your hands in between to stop the rice from sticking to your fingers when rolling.
• Roll in the balls in some sesame seeds.
• Heat some sunflower frying oil in a heavy based pan.  When the oil starts ‘dancing’ making shapes, drop a little rice in and test, it should float back up immediately.
• Fry the rice balls until slightly brown and crisp.
• Season with shoyu and eat hot.