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Asian-Style Sushi Rice Arancini with Soymilk-Teriyaki Emulsion
Serves
25 servings
Total Time
75 minutes
Prep Time
30 minutes
Cook Time
45 minutes
About
Created by College & University Chef Matthew Ward, these Asian-style arancini fuse global flavors by pairing sushi rice, shiitake mushrooms, and furikake with a crispy Kikkoman® Panko crust, served alongside a creamy soymilk–teriyaki emulsion made with Kikkoman® Soymilk Unsweetened and Kikkoman® Teriyaki Marinade & Sauce. Familiar comfort meets bold innovation, delivering a craveable plant-based option that excites students looking for unique, globally inspired dishes. This fun, handheld format brings cultural fusion and flavor adventure right to the dining hall.Ingredients
Sushi Rice Arancini:
- 10 cups uncooked sushi rice
- 12 cups water
- 1 cup Kikkoman® Rice Vinegar
- 4 tbsp sugar
- 2 tsp salt
- 1½ cups finely diced sautéed shiitake mushrooms
- 1½ cups finely chopped scallions
- ½ cup toasted sesame seeds
- 1 cup furikake
Bread Arancini:
- 3 cups all-purpose flour
- 6 cups Kikkoman® Soymilk Unsweetened + 2 tbsp cornstarch (whisked as egg wash substitute)
- 10 cups Kikkoman® Panko Bread Crumbs, processed down to fine crumb
Soy Teriyaki Emulsion:
- 1 cup Kikkoman® Soymilk Unsweetened, at room temperature
- 5 tbsp Kikkoman® Rice Vinegar
- 2 tsp Dijon mustard
- 2 cups salad oil
- ½ cup Kikkoman® Teriyaki Marinade & Sauce
- 2 tsp Kikkoman® Sesame Oil
- Salt to taste
Directions
Sushi Rice Arancini:
- Rinse sushi rice until water runs clear. Cook with 12 cups of water.
- Heat rice vinegar, sugar, and salt just until dissolved. Fold gently into hot rice.
- Stir in shiitake mushrooms, scallions, sesame seeds, and furikake.
- Spread rice on sheet trays to cool quickly and prevent gumminess.
- Chill for at least 1 hour before forming balls — rice will firm up for easier shaping.
Forming the Balls:
- Scoop 2½ Tbsp (about 1½ oz) rice and roll into balls.
- Chill formed balls at least 30 minutes for firmness.
Bread Arancini:
- Roll chilled rice balls in flour, shaking off excess.
- Dip into soy milk–cornstarch wash.
- Roll in panko, pressing lightly to adhere.
- Chill breaded balls until ready to fry.
Frying the Arancini:
- Heat neutral oil to 350°F.
- Fry in batches until golden brown and crisp, about 3–4 minutes.
- 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.
