Kimchi Arancini Rice Balls
Kimchi rice balls are a fusion dish combining traditional kimchi with rice and some condiments, including vegan mozzarella, then frying until crispy. They're packed with flavour, offering a spicy, tangy, crunchy, cheesy, and crispy bite. First time we made these we couldn't get over how delicious they were!
Takes 20 minutes
Serves 3
Ingredients
- 300 g 10.6 oz cooked white rice or sushi rice
- 120 g 4.2 oz kimchi
- 1 tbsp sesame oil
- 1 tbsp gochujang
- 1 tbsp maple syrup
- 1 tbsp tamari
- 65 g 2.3 oz vegan mozzarella or similar cheese
- 2 tbsp sesame seeds
- 3 tbsp rice flour not needed if using sushi rice
- 50 g 1.8 oz Panko breadcrumbs
- 200 ml 6.8 fl oz vegetable oil for frying (not needed if baking)
Instructions
- Prepare the Filling: Finely dice the kimchi and mix it with the cooked rice, sesame oil, gochujang, maple syrup, rice flour (if using), sesame seeds and tamari. Taste and adjust seasoning if needed.
- Add Mozzarella: Take a heaped tablespoon of the filling and spread it on a chopping board. Place a teaspoon of vegan mozzarella in the centre and roll the rice around it, forming a ball shape. Ensure the cheese is in the middle and the rice is well compacted so that it will hold its shape
- Coat with Breadcrumbs: Roll each rice ball in the Panko breadcrumbs until evenly coated.
- Heat the Oil: Heat the vegetable oil in a saucepan over high heat. To test if the oil is hot enough, drop in a breadcrumb; it should turn golden brown within 30 seconds.
- Fry the Rice Balls: Carefully add the rice balls to the hot oil and fry until they turn golden brown, about 3-4 minutes.
- Remove and Serve: Remove the rice balls from the oil and place them on kitchen paper to absorb excess oil. Serve hot with your favourite dipping sauce.