These rice balls are made with caramelized kimchi that’s slightly spicy, sweet, savory, and stuffed with mozzarella cheese. They are great to grab and go as a quick breakfast or after-school snack!
What is Onigri?
Onigiri (おにぎり) is a Japanese rice ball that is typically made with seasoned rice, sometimes stuffed with a filling, and then shaped into a ball or triangle. These are similar to the Korean samgak (감각김밥) gimbap but without the seaweed wrapping.
My mom used to make me variations of these as an easy lunch for school, my favorite flavor was this Kimchi Cheese by far! Check out my recipe for Veggie Cake Onigiri and Spam Musubi Onigiri too!
What you’ll need:
- Kimchi: ripe kimchi is best for caramelizing
- Rice: white short-grain rice is preferred for this, this texture of rice tends to hold its shape together better.
- Sugar
- Sesame oil
- Shredded mozzarella cheese: or any cheese of your choice!
All the details
Heat a bit of neutral cooking oil in a large pan on medium heat. Add the chopped kimchi and saute for 3-5 minutes. Add the sugar and sesame oil and continue to saute until the kimchi starts to appear translucent, about 3 more minutes.
Transfer the caramelized kimchi to a large bowl. Add the cooked white rice and mix to combine.
Using a triangle rice mold, add 1-2 tablespoons of the kimchi-seasoned rice to the mold and flatten with your fingers, or use the flattening tool that comes along with the mold. Add your desired amount of cheese and add another layer of rice on top of the cheese. Firmly press down to ensure the rice ball holds its shape.
Transfer the triangle rice balls to a container and store them in the fridge for 1 week or in the freezer for up to 3 weeks!
More recipes you may like:
- Veggie Cake Onigiri
- Spam Musubi Onigiri
- Yubu (Tofu Skin) Rice Rolls
- The Ultimate Veggie Sandwich with Pistachio Pesto
- Corn Yubuchobap (Korean-style Inari Sushi)
- Mini Spam Musubi Kimbap (or Gimbap)
Ingredients
- 2 cups kimchi, chopped
- 2 tablespoon sugar
- 2 sesame oil
- 1 tablespoon neutral oil, for cooking
- 2 cups white rice, cooked
Instructions
- Heat a bit of neutral cooking oil in a large pan on medium heat. Add the chopped kimchi and saute for 3-5 minutes. Add the sugar and sesame oil and continue to saute until the kimchi starts to appear translucent, about 3 more minutes.
- Transfer the caramelized kimchi to a large bowl. Add the cooked white rice and mix to combine.
- Using a triangle rice mold, add 1-2 tablespoons of the kimchi-seasoned rice to the mold and flatten with your fingers, or use the flattening tool that comes along with the mold. Add your desired amount of cheese and add another layer of rice on top of the cheese. Firmly press down to ensure the rice ball holds its shape.
- Transfer the triangle rice balls to a container and store them in the fridge for 1 week or in the freezer for up to 3 weeks!
