Prep the rice base. Start with cool, cooked short-grain rice. If it’s warm, let it cool to room temp so it sticks without turning mushy.

Mix the seasoning. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar or honey (if using), salt, and pepper.

Make it pink. Sprinkle beet powder over the rice and drizzle in the seasoning. If using beet juice, add it gradually to avoid over-wetting. Gently fold until the rice turns evenly pink. Adjust color by adding a touch more beet powder or juice. Taste and tweak salt.

Set up fillings. Prepare your choice of fillings, finely chopped and dry. Moist fillings can make the balls fall apart, so blot with paper towels if needed.

Shape the balls. With slightly damp hands, scoop about 2 tablespoons of rice. Flatten into a small disk, add a teaspoon of filling, and press the rice around it to form a tight ball (about golf-ball size). Repeat. If skipping filling, just press firmly to compact the rice.

Optional coating. For extra crunch, roll each ball lightly in panko mixed with sesame seeds. Press to help it stick. If the rice is too dry for coating, mist with a little water first.

Preheat the air fryer. Set to 375°F (190°C) for 3 minutes. Lightly oil the basket or use parchment designed for air fryers with holes.

Air fry in batches. Arrange balls in a single layer without touching. Spray the tops with oil. Cook for 8–12 minutes, shaking or turning halfway, until crisp and lightly golden. Timing varies by size and coating.

Season and serve. Sprinkle with a pinch of salt while hot. Serve with your favorite dipping sauces.