Name: Air Fryer Kimchi Rice Balls (Kimchi Jumeokbap)
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 6 rice balls
Ingredients: 1 cup short-grain white rice (see Cook’s Note); 1 tablespoon canola oil or other neutral oil; 1 1/2 cups finely chopped ripe kimchi; 1 tablespoon minced garlic; 1 tablespoon gochujang; 1 tablespoon sugar; 1 3/4 teaspoons fish sauce; 1 teaspoon soy sauce; Kosher salt; Toasted sesame oil, for brushing; 3 ounces part-skim low-moisture mozzarella, cut into six 3/4-inch cubes; Toasted black and white sesame seeds, for garnish; Roasted laver or nori sheets, optional, for serving

Directions

Watch how to make this recipe.

Special equipment:

a triangular onigiri rice mold, about 1/2-cup in volume (about 2 1/2 inches wide and 1 1/2 inches deep); a programmable locking 10-cup rice cooker, such as Zojirushi or Instant Pot®

Place the rice in a fine-mesh strainer and rinse under cold running water, using your fingers to swirl the grains three times. Drain well, then rinse once more and drain again. Add the drained rice and 1 1/4 cups cold water to the insert of a programmable locking 10-cup rice cooker, such as Zojirushi or Instant Pot®. Let soak uncovered for 30 minutes.
Meanwhile, heat the canola oil in a large skillet over medium heat and add the kimchi. Cook, stirring constantly, until the kimchi releases most of its juices and gets dry and slightly dark, 3 to 4 minutes. Add the garlic, gochujang, sugar, fish sauce, soy sauce and 1/4 teaspoon salt to the kimchi and continue stirring. Cook until the kimchi mixture turns darker, shiny and has no liquid pooling when pushed and scraped with a rubber spatula to one side of the pan, about 2 minutes. Be careful not to burn the kimchi mixture; lower the heat as needed if it begins to darken too quickly. Remove from the heat and transfer the mixture to a large metal bowl. Let cool to room temperature.
Close the lid of the rice cooker and press the white rice button and leave to cook until the alarm sounds. Scrape the cooked rice into the bowl with the kimchi mixture and mix with a rubber spatula until combined. Taste and adjust the seasoning with more sugar, fish sauce or salt if needed (see Cook’s Note).
Brush a large plate with sesame oil and preheat a 3.5-quart air fryer to 400 degrees F.
Brush the inside of a triangular onigiri (triangular) rice mold with sesame oil and place about 3 heaping tablespoons of the rice mixture in the mold. Press the rice down with fingers or a spoon. Use your thumb to press the middle of the rice down slightly more to create a little space for the cheese. Nestle a piece of cheese in the middle and cover with 3 more heaping tablespoons rice mixture. Press firmly and pack down, using the lid of the rice mold to make a super tight rice ball. Unmold and set the ball aside on the plate and repeat to make 6 rice balls.
Place the kimchi rice balls in the preheated air-fryer basket leaving space around each. Cook until the edges of the rice balls turn dark and crisp, 8 to 10 minutes. Remove from the basket with a large fish spatula or offset spatula. When cool enough to handle but still warm, brush one side of each rice ball with sesame oil and sprinkle with the sesame seeds to coat lightly. Serve while still warm with roasted laver sheets, if desired.

Cook’s Note

Using starchy short-grain rice helps hold the rice balls together with no binding needed; rinse the rice only a few times to keep a good amount of the starch in the grains. Store-bought kimchi can vary in terms of fermentation and salinity, some brands being significantly more sour or pungent than others. Adjusting the level of sugar, fish sauce and salt in the rice mixture will ensure it matches your tastes.