Prep:

• Pulse the panko breadcrumbs to make the crumbs just a bit smaller (or stick in a ziplock bag and crush for a bit)
• Take 1/4 cup of rice and shape into a patty. Add 1 tablespoon shredded mozzarella to the center and shape into a tight ball. 
• Place rice balls in the freezer for ten minutes
• Dredge the rice balls through flour, dip in beaten egg and coat in panko bread crumbs. 
• Stick the rice balls in the freezer while you heat the oil for frying

Cook:

• Heat two cups vegetable oil for frying over medium heat
• Test the oil by throwing in a bit of panko to see if it’s sizzling  hot
• Once it’s sizzling, add the rice balls a few at time so you don’t crowd them
• Fry the rice balls for two minutes on each side
• Drain on paper towels

Serve with sriracha mayo.