Kimchi Mozzarella Onigiri
Kimchi Mozzarella Onigiri
Ingredients
For the Onigiri
- 14 ounces cooked white rice, from 2 instant white rice cups
- 1 tablespoon sesame oil
- 1 tablespoon roasted sesame seeds
- 1/4 cup kimchi, chopped
- 1/3 cup mozzarella, shredded
For the Coating
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 1 cup panko breadcrumbs
- as needed vegetable oil, for spraying
For Serving
- 1/2 sheet sushi nori
- as needed Mala KBBQ dipping sauce, for dipping and optional nori adhesion
Instructions
- 1
In a medium mixing bowl, combine the cooked white rice with the sesame oil and roasted sesame seeds. Mix thoroughly until well combined. Chop the kimchi into small, manageable pieces.
⏱️ 5 min
- 2
Take a small handful of the seasoned rice (about 1/3 of the total rice) and flatten it into a disk shape on your palm. Place a portion of shredded mozzarella in the center, followed by some chopped kimchi, then top with a little more shredded mozzarella. Take another small handful of rice and place it over the filling. Gently compress everything into a ball, then shape it into a traditional onigiri triangle if desired. Repeat this process for two more rice balls.
⏱️ 10 min
- 3
Prepare three separate bowls: one with all-purpose flour, one with the beaten egg, and one with panko breadcrumbs. For each shaped rice ball, first coat it evenly in flour, shaking off any excess. Then, dip it into the beaten egg, allowing any extra to drip off. Finally, coat it thoroughly in the panko breadcrumbs, pressing gently to ensure they adhere.
⏱️ 10 min
- 4
Place the coated rice balls in the air fryer basket. Spray them generously with vegetable oil. Cook at 350°F for 10-12 minutes. Carefully flip the rice balls, spray with more vegetable oil, and continue to cook for another 10 minutes, or until they are golden brown and crispy all around.
⏱️ 22 min•🌡️ 350
- 5
Optionally, take the half sheet of sushi nori and cut it into three 1-inch wide strips. Apply a small amount of Mala KBBQ dipping sauce to one side of a nori strip and press it against the bottom or side of an onigiri until it sticks, creating a handle or decorative wrap.
⏱️ 3 min
- 6
Serve the Kimchi Mozzarella Onigiri immediately with extra Mala KBBQ dipping sauce on the side for dipping. Enjoy!
⏱️ 2 min
Kitchen Tools
Kimchi Mozzarella Onigiri
For the Onigiri
- 14 ounces cooked white rice, from 2 instant white rice cups
- 1 tablespoon sesame oil
- 1 tablespoon roasted sesame seeds
- 1/4 cup kimchi, chopped
- 1/3 cup mozzarella, shredded
For the Coating
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 1 cup panko breadcrumbs
- as needed vegetable oil, for spraying
For Serving
- 1/2 sheet sushi nori
- as needed Mala KBBQ dipping sauce, for dipping and optional nori adhesion
Instructions
- 1
In a medium mixing bowl, combine the cooked white rice with the sesame oil and roasted sesame seeds. Mix thoroughly until well combined. Chop the kimchi into small, manageable pieces.
⏱️ 5 min - 2
Take a small handful of the seasoned rice (about 1/3 of the total rice) and flatten it into a disk shape on your palm. Place a portion of shredded mozzarella in the center, followed by some chopped kimchi, then top with a little more shredded mozzarella. Take another small handful of rice and place it over the filling. Gently compress everything into a ball, then shape it into a traditional onigiri triangle if desired. Repeat this process for two more rice balls.
⏱️ 10 min - 3
Prepare three separate bowls: one with all-purpose flour, one with the beaten egg, and one with panko breadcrumbs. For each shaped rice ball, first coat it evenly in flour, shaking off any excess. Then, dip it into the beaten egg, allowing any extra to drip off. Finally, coat it thoroughly in the panko breadcrumbs, pressing gently to ensure they adhere.
⏱️ 10 min - 4
Place the coated rice balls in the air fryer basket. Spray them generously with vegetable oil. Cook at 350°F for 10-12 minutes. Carefully flip the rice balls, spray with more vegetable oil, and continue to cook for another 10 minutes, or until they are golden brown and crispy all around.
⏱️ 22 min•🌡️ 350 - 5
Optionally, take the half sheet of sushi nori and cut it into three 1-inch wide strips. Apply a small amount of Mala KBBQ dipping sauce to one side of a nori strip and press it against the bottom or side of an onigiri until it sticks, creating a handle or decorative wrap.
⏱️ 3 min - 6
Serve the Kimchi Mozzarella Onigiri immediately with extra Mala KBBQ dipping sauce on the side for dipping. Enjoy!
⏱️ 2 min