Asian-Style Sushi Rice Arancini with Soymilk-Teriyaki Emulsion

Sushi Rice Arancini: 

1. Rinse sushi rice until water runs clear. Cook with 12 cups of water. 
2. Heat rice vinegar, sugar, and salt just until dissolved. Fold gently into hot rice. 
3. Stir in shiitake mushrooms, scallions, sesame seeds, and furikake. 
4. Spread rice on sheet trays to cool quickly and prevent gumminess. 
5. Chill for at least 1 hour before forming balls — rice will firm up for easier shaping. 

Forming the Balls: 

1. Scoop 2½ Tbsp (about 1½ oz) rice and roll into balls. 
2. Chill formed balls at least 30 minutes for firmness. 

Bread Arancini:  

1. Roll chilled rice balls in flour, shaking off excess. 
2. Dip into soy milk–cornstarch wash. 
3. Roll in panko, pressing lightly to adhere. 
4. Chill breaded balls until ready to fry. 

Frying the Arancini: 

1. Heat neutral oil to 350°F. 
2. Fry in batches until golden brown and crisp, about 3–4 minutes. 
3. Drain on wire racks to keep arancini crisp. Hold warm for service. 

Soy Teriyaki Emulsion: 

• Blend Kikkoman® Soymilk Unsweetened, Rice Vinegar, and mustard in a blender. 
• Slowly stream in oil while blending until thick. 
• Blend in Kikkoman® Teriyaki Marinade & Sauce and Sesame Oil. Add salt to taste. 
• Chill before service. 

Serving Suggestions: 

Serve as small-plate appetizers or a shareable platter with a drizzle of soy milk–teriyaki emulsion. Garnish with scallions, sesame seeds, or microgreens for added freshness. Perfect for late-night menus or global street food concepts, these arancini also shine as part of a “Global Bites” tasting menu to spark curiosity and encourage students to explore bold, plant-forward flavors.