Name: Vegan Cheesy Rice Balls
Cook time: 2700 s
Total time: 2700 s
Yield: 20 servings
Ingredients: For the sushi rice:; (400 g) sushi rice; (540 ml) water; (60 ml) rice vinegar; (30 ml) maple syrup; salt; For the coating:; (60 g) cornflakes*, see notes; salt and pepper, to taste; (240 ml) water; (30 g) cornstarch; (30 ml) soy sauce (or tamari, for gluten free); (120 g) flour**, see notes; For the filling:; vegan mozzarella, cut into small cubes; For the frying:; Neutral oil, enough to cover the bottom of the pan (for shallow frying)

Vegan Cheesy Rice Balls

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45 min

Posted on May 29, 2025

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20 servings

20 servings

Ingredients

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Directions

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Notes

* I used gluten-free cornflakes to make this recipe fully gluten-free, but you can use any cornflake brand you like — or swap them for panko breadcrumbs if you prefer. * I used buckwheat flour for the coating, but regular flour or an all-purpose gluten-free flour blend works just as well.

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