Kimchi Rice Balls

• servings: 8 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

1 1/2 cups short grain sushi rice (uncooked)

2 cups water

1 teaspoon Gochujang

1 1/2 teaspoon brown sugar

1 teaspoon fish sauce

1 teaspoon dark soy sauce (or regular soy sauce)

1 teaspoon sesame oil (more to brush on)

1 1/2 cup kimchi (finely chopped)

3/4 cup shredded mozzarella cheese

Directions

Prepare the rice. Thoroughly rinse the rice until the water turns clear. Add water and cook the rice in a rice cooker. Alternatively, you can cook the rice on the stove.

Mix the sauce ingredients. In a small mixing bowl, combine the gochujang, brown sugar, fish sauce, dark soy sauce, and sesame oil. Mix until combined.

Cook kimchi. Heat a medium skillet over medium heat. Add 1 tablespoon of cooking oil and add the chopped kimchi. Cook the kimchi until most of the moisture has evaporated, about 3 minutes.

Add sauce. Pour the sauce into the pan and mix until the sauce has thickened about 30 seconds.

Mix together. Next, pour the kimchi into the bowl of rice and mix together until the grains of rice are evenly coated.

Assemble. Fill about 2/3 of the onigiri mold with the kimchi rice. Dig a small hold in the center and fill with mozzarella cheese and then top with more rice and squeeze the lid on top of the mold to form the triangle shape.

Bake in Air fryer (or oven): Lightly brush the kimchi rice balls with more sesame oil, and cook the kimchi rice balls in the air fryer at 400°F (204°C) for 18-20 minutes or until crispy.

Nutrition

• Calories: 181 kcal
• Total Fat: 3 g
• Saturated Fat: 2 g
• Unsaturated Fat: 1.4 g
• Cholesterol: 9 mg
• Sodium: 291 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 5 g