Kimchi Gochujang Onigiri with Mozzarella
Kimchi Gochujang Onigiri with Mozzarella
Ingredients
- 2 cups cooked short grain white rice
- 3/4 cup kimchi, finely chopped; squeezed dry
- 4 tablespoons gochujang
- 2 tablespoons sesame oil
- 2 tablespoons sesame seeds
- 1 teaspoon soy sauce
- 2 teaspoons honey, optional
- 1 cup shredded mozzarella
- as needed sesame oil, for brushing
- 1 sheet sushi nori, cut into strips
Instructions
- 1
In a large bowl, combine the 2 cups of cooked short grain white rice, 2 tablespoons of sesame oil, 4 tablespoons of gochujang, 2 tablespoons of sesame seeds, 3/4 cup of finely chopped and squeezed kimchi, and 1 teaspoon of soy sauce. If desired for a touch of sweetness, add 2 teaspoons of honey. Mix all ingredients together thoroughly until well combined.
⏱️ 5 min
- 2
Using an onigiri mold or lightly oiled hands, take a portion of the seasoned rice mixture and flatten it into a disc or patty. Place a desired amount of shredded mozzarella (approximately 1/4 cup per onigiri) in the center. Carefully fold the rice around the mozzarella and form it into a ball or a triangular shape, ensuring the mozzarella is fully enclosed.
⏱️ 10 min
- 3
Preheat your air fryer to 375°F. Place the formed rice balls on the air fryer rack, ensuring they are not overcrowded. Lightly brush the tops and sides of the onigiri with additional sesame oil.
⏱️ 2 min•🌡️ 375
- 4
Air fry the onigiri at 375°F for 10 minutes. After 10 minutes, carefully flip the rice balls and continue to air fry for another 7 minutes, or until they are golden brown and crispy all around.
⏱️ 17 min•🌡️ 375
- 5
Once air-fried, remove the onigiri from the air fryer. Wrap each onigiri with a strip of sushi nori.
⏱️ 3 min
- 6
Serve immediately and enjoy the crispy, cheesy, gooey kimchi fried rice onigiri.
Kitchen Tools
Nutrition Facts (per serving)
Kimchi Gochujang Onigiri with Mozzarella
- 2 cups cooked short grain white rice
- 3/4 cup kimchi, finely chopped; squeezed dry
- 4 tablespoons gochujang
- 2 tablespoons sesame oil
- 2 tablespoons sesame seeds
- 1 teaspoon soy sauce
- 2 teaspoons honey, optional
- 1 cup shredded mozzarella
- as needed sesame oil, for brushing
- 1 sheet sushi nori, cut into strips
Instructions
- 1
In a large bowl, combine the 2 cups of cooked short grain white rice, 2 tablespoons of sesame oil, 4 tablespoons of gochujang, 2 tablespoons of sesame seeds, 3/4 cup of finely chopped and squeezed kimchi, and 1 teaspoon of soy sauce. If desired for a touch of sweetness, add 2 teaspoons of honey. Mix all ingredients together thoroughly until well combined.
⏱️ 5 min - 2
Using an onigiri mold or lightly oiled hands, take a portion of the seasoned rice mixture and flatten it into a disc or patty. Place a desired amount of shredded mozzarella (approximately 1/4 cup per onigiri) in the center. Carefully fold the rice around the mozzarella and form it into a ball or a triangular shape, ensuring the mozzarella is fully enclosed.
⏱️ 10 min - 3
Preheat your air fryer to 375°F. Place the formed rice balls on the air fryer rack, ensuring they are not overcrowded. Lightly brush the tops and sides of the onigiri with additional sesame oil.
⏱️ 2 min•🌡️ 375 - 4
Air fry the onigiri at 375°F for 10 minutes. After 10 minutes, carefully flip the rice balls and continue to air fry for another 7 minutes, or until they are golden brown and crispy all around.
⏱️ 17 min•🌡️ 375 - 5
Once air-fried, remove the onigiri from the air fryer. Wrap each onigiri with a strip of sushi nori.
⏱️ 3 min - 6
Serve immediately and enjoy the crispy, cheesy, gooey kimchi fried rice onigiri.