Here’s How

1. Combine rice and water in a pot and bring to a boil. Cover with a tight-fitting lid, reduce heat to maintain a low simmer and cook for 20 minutes. Remove from heat (but keep covered) and steam for 10 minutes. Uncover pot, fluff rice with fork and transfer to a medium bowl to cool.
2. Prepare Chipotle Mayo Sauce by combining all ingredients in a medium bowl and mixing well. Add more adobo sauce for extra spice. Place in the refrigerator to chill and allow flavors to develop.
3. To prepare rice balls; pour panko crumbs onto a shallow bowl or dinner plate; set aside. Add Vevan Ched-Shred, jalapeño, cilantro, red pepper and corn to bowl with cooled rice. Sprinkle with salt and stir until well combined.
4. Using an ⅛ cup measuring cup or tablespoon, scoop rice mixture. Use hands to roll into a ball, place in panko crumbs and roll until completely covered.
5. Heat oil in a deep skillet or large saucepan to 350°F.
6. Place 4–8 balls in oil and fry 2–3 minutes on each side or until golden brown. Scoop out with a slotted spoon and place on a cookie sheet lined with paper towels to drain.
7. Serve warm with Chipotle Mayo Sauce.