Kimchi Rice Balls with Gooey Mozzarella

• 份量: 8 rice balls
• 准备时间: 5 minutes
• 总时间: 30 minutes

配料

1 1/2 cups U.S.-grown short-grain sushi rice, uncooked

2 cups water

1 teaspoon Gochujang

1 1/2 teaspoons brown sugar

1 teaspoon Fish sauce

1 teaspoon dark soy sauce

1 teaspoon sesame oil, plus more for brushing

1 1/2 cups Kimchi, finely chopped

3/4 cup shredded mozzarella cheese

步骤

Step 1

Thoroughly rinse the sushi rice under cold water until the water runs clear. Add the rice and 2 cups of water to a rice cooker and cook according to the manufacturer's instructions. Transfer the cooked rice to a large mixing bowl and let it cool slightly.

Step 2

In a small bowl, combine the gochujang, brown sugar, fish sauce, dark soy sauce, and sesame oil. Stir until the ingredients are fully blended.

Step 3

In a medium skillet, heat 1 tablespoon of cooking oil over medium heat. Add the finely chopped kimchi and cook, stirring occasionally, for about 3 minutes, until most of the moisture evaporates.

Step 4

Pour the sauce mixture into the skillet with the kimchi, stirring until the sauce thickens, about 30 seconds. Remove from heat.

Step 5

Add the cooked kimchi mixture to the bowl of rice, stirring until the rice is evenly coated.

Step 6

Fill about two-thirds of an onigiri mold with the kimchi rice mixture. Create a small indentation in the center and add a bit of shredded mozzarella. Cover with more rice, then press down with the mold lid to form a firm triangular shape.

Step 7

Lightly brush each rice ball with sesame oil. Place them in an air fryer at 400°F for 18–20 minutes, or until crispy. If using an oven, bake on a parchment-lined sheet at the same temperature until crispy.

Step 8

Serve warm, and enjoy!