Press the filling down, add more rice, and shape it into a ball. Put some flour in a shallow bowl and season with salt and pepper. Turn over and bake for another 7-8 minutes or until all golden brown. Push some of the … Fry rice … Shape 1/2 cupfuls of rice mixture into balls; roll in bread crumbs. Put the eggs and panko in separate shallow bowls. Place Italian rice balls on a greased or nonstick sprayed baking sheet and bake at 400 degrees F for about 8-10 minutes until you can see them browning. Flatten the rice slightly by pressing it down with your thumbs. Place bread crumbs in a shallow bowl. 7. Whisk together the remaining 2 eggs. In a deep-fat fryer or electric skillet, heat oil to 375°. Take some roasted seaweed sheets, crumble them up in a bag. In a large bowl, combine the eggs, cheese, parsley and rice. Form each arancini by taking a small portion of the mixture, squeezing it firmly and stuffing one cube of mozzarella inside each ball. 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