Spice up your snacking: Easy homemade spicy rice balls

The concept of fusion cuisine might sound foreign and confusing. It often seems associated with something luxurious and inaccessible. However, anyone can explore this cooking style in their own kitchen. You don’t need fancy ingredients or exceptional culinary skills.

Spicy rice balls are a fusion of three different cuisines. The idea is inspired by Japanese onigiri, while the gochujang paste used in this recipe is from Korea. Don’t forget about the Italian mozzarella hidden inside these snacks. You’ll soon find out just how easy they are to prepare.

First and foremost, you need sushi rice. This particular type sticks well and doesn’t fall apart, which is crucial for the success of this dish. Spicy gochujang paste may not be available at your local supermarket, but you can easily find it online or at Asian food stores. It’s really worth buying because it’s useful in many dishes, such as traditional Korean kimchi.

In the recipe below, I explain how to shape the balls using a special onigiri mold, but if you don’t have one, that’s okay. You can just form them with your hands.

Ingredients:

        
• 1 cup sushi rice,
• 2 tablespoons gochujang paste,
• half a ball of mozzarella,
• 1 tablespoon olive oil for frying,
• 2 tablespoons soy sauce.

Preparation:

1. Rinse the rice, then pour 1 cup of water into a pot. Bring to a boil over medium heat, then reduce the heat, cover, and cook for 15–20 minutes until the rice absorbs all the water and becomes soft.
2. Remove the pot from heat and cover it for 10 minutes to finish cooking.
3. Transfer the cooked rice to a bowl and mix with the gochujang paste until combined.
4. Place the rice in the mold up to half its height, then insert a piece of mozzarella. Cover again with rice, ensuring the mixture is compact and well-pressed.
5. Repeat the process of forming balls until you run out of cooked rice.
6. Heat the olive oil in a pan over medium heat. Place the rice balls in the pan and brush them with soy sauce. Fry on each side for 3–4 minutes until they turn golden brown.