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Prepare the rice ball mixture. In a medium size mixing bowl, combine rice, salmon, seaweed, soy sauce, and maple syrup. Mix well until fully combined. Chill until use.
Optional: Prepare wasabi cilantro dipping sauce. In a food processor combine all of the ingredients and blend until fully combined. Chill.
Prepare the coating for the rice balls. In a separate flat wide bowl for each, set out flour, beaten egg, and panko.
With clean, slightly wet hands, portion out a ¾ inch scoop of the rice mixture, squeeze tightly, and roll into balls. Transfer the ball to the flour until coated lightly, then to the egg wash, and finally the panko. Set aside and repeat steps until rice mixture is all used.
In a deep frying pan (make sure it is completely dry to reduce splatter), on medium high heat, heat up neutral oil. To see if oil is ready for frying, test the oil with a piece of panko - it should sizzle immediately upon contact if the oil is hot enough.
Once oil is ready for frying, carefully fry 3-4 balls at a time, rotating them as necessary until golden brown. Remove the rice balls and place them on a paper towel covered plate to remove excess oil.
Top rice balls with togarashi to taste. Serve with dipping sauce, and enjoy immediately!