Nori Dusted Sushi Arancini

1.Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Drain well.

2.In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium heat, then reduce to low, cover, and simmer for 18-20 minutes until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 10 minutes.

3.In a small bowl, mix the rice wine vinegar, salt, and sugar until dissolved. Gently fold this mixture into the cooked sushi rice, ensuring the rice remains sticky. Allow the rice to cool slightly.

4.Prepare your filling by mixing the softened cream cheese with the chopped shrimp (or your choice of filling) in a bowl. Set aside.

5.Once the rice is cool enough to handle, wet your hands to prevent sticking. Take about 2 tablespoons of sushi rice and flatten it in your palm. Place a teaspoon of the filling in the center and mold the rice around it, forming a ball. Repeat until all rice and filling are used.

6.Set up a breading station: place the flour, beaten eggs, and panko breadcrumbs in separate shallow bowls. In a fourth bowl, mix the crushed nori with the panko breadcrumbs.

7.Roll each rice ball first in flour, then dip into the beaten eggs, and finally coat with the nori-panko mixture, ensuring they are well covered.

8.In a deep skillet or pot, heat about 2 inches of vegetable oil over medium heat until it reaches 350°F (175°C). Carefully add the arancini in batches, frying for 3-4 minutes or until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.

9.Serve the nori dusted arancini warm, drizzled with Sriracha chili sauce and accompanied by soy sauce for dipping.