Kimchi Onigiri

Preparation

1. Cook kimchi. Heat a non-stick skillet over medium heat. Add 1-2 tsp vegetable oil and the finely chopped kimchi. Add the sugar and gochujang. Cook, stirring often, until soft and cooked down - about 4-5 minutes. The color will change from bright red to dark orange.
2. Mix rice. In a large bowl, add the white rice, cooked kimchi, sesame seeds, fish sauce, and a drizzle of sesame oil. Crush an entire package of Gim (roasted seaweed snack) on top or add furikake. Using food preparation gloves, mix well with your hands. Taste and adjust seasoning, adding more fish sauce or salt if needed. Make sure the rice is well seasoned!
3. Shape into triangles. Using food preparation gloves, shape into triangles:
4. *Onigiri rice mold method: add 1-2 Tbsp of the kimchi rice into the bottom of the mold. Add a cube of cheese in the center. Add another 1-2 Tbsp of the kimchi rice on top. Press the two sides together with the top of the mold. Press several times, making sure to press tightly together.
5. *Hand method: Add 3-4 Tbsp of the kimchi rice to your hands. Using two hands, roll into a ball. Flatten the ball into a round flat disc, about the size of your palm. Add a cheese cube to the center. Close the rice around the cube, pressing tightly so the rice sticks together. Shape the ball into a triangle.
6. Spray or brush with oil. Spray or brush the triangle rice balls, on all sides, with oil. Vegetable oil or sesame oil are both good choices.
7. Cook in Air Fryer (or oven). Place in an Air Fryer and cook at 320F/160C for 8 minutes. To create an extra crispy crust, crank up the heat to 400F/204C and cook for 3-4 additional minutes. Serve. Transfer to a plate. Enjoy!

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