How to make it
Whisk to combine the dipping sauce. Set aside.
Add rice ball ingredients to a large bowl and mix to combine. Use a tablespoon to scoop balls then roll into tight rice balls. You may want to use cling-film to do this. Place on a tray and refrigerate for at least 30 mins.
To panne dip each rice ball into flour, then egg wash, then panko crumbs.
Heat oil in a large pot or non-stick wok. Carefully place 6 balls into the hot oil and fry for approximately 5 minutes, tossing and turning so they become golden all over. Remove with a slotted spoon and set on a plate covered in paper towels, to drain excess oil. Repeat with remaining balls.
Devour while hot alongside dipping sauce and garnish.
Tip: If you have leftover cooked meat then place a piece in the centre of each rice ball.