1. Boil the potatoes in salted water until fork-tender. Drain and mash until smooth.
2. Add the rice flour, glutinous rice flour, and salt. Mix and knead until a smooth dough forms.
3. Roll the dough into 1-inch balls.
4. Lightly coat the air fryer basket with cooking spray. Arrange the potato balls in a single layer, spray generously with oil, and air fry at 400°F for 15 minutes, flipping and spraying halfway through.
5. Let the potato balls rest for 2–3 minutes before serving.
6. To serve, whisk together crème fraîche, sriracha, honey, tobiko, lemon zest, salt, and dill. Serve warm potato balls with the dipping sauce on the side.
