Cheesy Kimchi Onigiri Recipe
Ingredients
- 3 cups cooked rice short-grain or medium-grain
- 1 1/2 cups kimchi chopped
- 1 1/2 tsp sesame oil plus more for brushing
- 1/2 cup shredded mozzarella more if needed
- furikake for garnish
Sauce
- 1 1/2 tsp gochujang
- 1 1/2 tbsp soy sauce
- 1 1/2 tsp brown sugar
- 1 tbsp minced garlic about 3 garlic cloves
Instructions
- Start by preparing the sauce. In a small bowl, combine gochujang, soy sauce, brown sugar, and minced garlic. Mix until well combined then set aside for later.
- Heat sesame oil in a pan over medium heat. Add the chopped kimchi and cook until most of the moisture has evaporated, about 2 to 3 minutes.
- Add the sauce from earlier and mix well with the kimchi. Reduce the heat to medium-low and allow the mixture to cook down until the kimchi has softened, about 2 to 3 minutes. Remove and set aside for later.
- Transfer the cooked rice to a large mixing bowl. Add the kimchi mixture and mix until well combined.
- To assemble the onigiri, you can use a mold or shape it by hand. If using a mold, follow the instructions that are specific to your mold.If shaping by hand, start by laying a large sheet of plastic wrap on a cutting board or work surface. Add 1/2 cup of the kimchi rice on top of the plastic wrap. Make an indent in the center of the rice then add 2 tablespoons of shredded mozzarella cheese. Top it off with another 1/2 cup of kimchi rice. Wrap it everything tightly using the plastic wrap and apply pressure on all sides using your palms. Once the onigiri is nicely tight and packed, begin shaping the onigiri into a triangle or your desired shape. Once shaped, leave the onigiri wrapped to prevent it from drying out. Repeat for the rest of the onigiri.
- After the onigiri have been shaped, remove them from the plastic wrap. Brush sesame oil on the onigiri then air fry at 400F for 15 minutes.
- Garnish with furikake and serve!