Kimchi Rice Balls

Kimchi Rice Balls

Crispy on the outside with gooey cheese on the inside, these kimchi rice balls are the best of both worlds. This easy recipe featuring kimchi, mozzarella, and U.S.-grown sushi rice is guaranteed to have you hooked at first bite!

This recipe stars U.S.-grown short-grain sushi rice and comes to us from our friend @takestwoeggs in partnership with thefeedfeed and USA Rice.

  • Servings
    4
  • Serving Size
    2 rice balls
  • Prep Time
    5 min
  • Cook Time
    25 min
  • Total Time
    30 min

Ingredients

  • 1½ cup short-grain sushi rice, uncooked
  • 2 cups water
  • 1 tsp Gochujang
  • 1½ tsp brown sugar
  • 1 tsp fish sauce
  • 1 tsp dark soy sauce
  • 1 tsp sesame oil, more to brush on
  • 1½ cup kimchi, finely chopped
  • ¾ cup shredded mozzarella

Directions

  • Prepare the rice. Add water and cook the rice in a rice cooker. Place in a large mixing bowl to cool and set aside.
  • 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.