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Kimchi Cheese Rice Balls
Spicy and savory Kimchi Cheese Rice Balls are delicious for meal prep or for an easy lunch. The center is filled with gooey cheese and the rice is flavorful from the kimchi and Korean red pepper paste.
👥 6 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 1h🔥 Cook: 15 min👤 Dana Rao📖 cookwithdana
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●microwave
📝 Preparation Steps
1
Make white sushi rice in the rice cooker or pot if you haven’t already. If you have cooked white sushi rice on hand, skip this step.
cooked white sushi rice3 cups
2
Cut kimchi with scissors in very small pieces.
kimchi (cut in small pieces)1 cup
3
(Optional) Cut up any leftover protein (pork, beef, or chicken) you have in the fridge in small pieces. I used pork for mine! The added protein will enhance the flavor of the rice ball!
4
Once the rice is cooked, add cut up kimchi, soy sauce, honey, your protein, sesame oil and 2 cloves of grated garlic. Mix together.
kimchi (cut in small pieces)1 cupsoy sauce1 tablespoonsesame oil1 tablespoongarlic (minced or grated)2 cloves
5
To shape into balls, add a layer of rice and add mozzarella cheese in the middle. Add another layer of rice and shape into balls.a.) To freeze, place them on parchment paper on a tray in the freezer overnight. The next day, you can cook them in the air fryer per instructions below.b.) Eat immediately!
6
Air Fryer: Place the rice balls in the air fryer. Brush some sesame oil (optional) to make it crispy and heat for ⏱️ 15 minutes on 375 or until golden brown.Microwave: Place the rice balls in the microwave and cover with a lid and cook for ⏱️ 2-3 minutes on high until it is very hot!
sesame oil1 tablespoon
Nutrition Facts
calories
64 kcal
fat Content
5 g
serving Size
1 serving
fiber Content
0.4 g
sugar Content
2 g
sodium Content
323 mg
protein Content
3 g
cholesterol Content
7 mg
carbohydrate Content
4 g
saturated Fat Content
2 g
unsaturated Fat Content
3 g
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