A-ramen-cini balls

First rinse the sushi rice and cook as instructed on the packet.

Add 4 teaspoons of Condimaniac Ramen Seasoning, stir in well. Then let the rice stand until cool enough to work.

Flatten out the sticky rice and make a recess to pop in your mozzarella cheese. Then close the rice around it to make a ball. Slightly flatten on two sides.

Fry the rice balls in some sesame oil on a medium heat for 5 minutes on each side or until golden.

Whilst those are frying make the ramen dip by mixing together the Kewpie mayo, mirin and ramen seasoning.

Plate up the balls, cover in (optional) sriracha, dress with toasted sesame seeds and dip into the ramen mayo.