Air Fryer Recipe
Crispy Kimchi and Cheese Rice Balls
Kimchi rice balls shine when their exterior is crisp yet the centre remains sticky and cheesy. The air fryer is ideal for this dish, as it quickly dries and browns the crumb coating while allowing excess moisture to escape, ensuring a perfect texture.
Ingredients
- 450g cooked short-grain rice, cold or room temperature
- 120g kimchi, well drained and finely chopped
- 1 tbsp kimchi juice, optional
- 1 spring onion, finely sliced
- 1 tsp toasted sesame oil
- 1 tsp gochujang or 1 tsp sriracha mixed with ½ tsp miso paste
- 1 tsp light soy sauce
- ½ tsp caster sugar
- 80g low-moisture mozzarella, cheddar, or a mix, cut into 10–12 small cubes
- 40g plain flour
- 1 large egg, beaten with 1 tbsp water
- 70g panko breadcrumbs
- 1 tbsp sesame seeds, optional
- Neutral oil spray, or 1½ tbsp rapeseed oil
- Mayonnaise mixed with gochujang, extra kimchi, sliced spring onion, or toasted sesame seeds for serving
Method
- Spread the cooked rice in a wide bowl and break up any cold clumps.
- Squeeze the chopped kimchi lightly over a bowl, then stir the drained kimchi into the rice with the spring onion, sesame oil, gochujang, soy sauce, and sugar.
- Add 1 tbsp kimchi juice if the mixture will not hold together.
- Wet your hands, scoop about 45–50g of the rice mixture, flatten it in your palm, and place a cube of cheese in the centre.
- Close the rice around the cheese and compress firmly into a ball, ensuring no visible cracks.
- Repeat until you have 10–12 balls, re-wetting your hands as needed.
- Chill the shaped balls for 15 minutes if they feel soft or loose.
- Put the flour, beaten egg, and panko into three separate shallow bowls. Stir the sesame seeds into the panko if using.
- Roll each rice ball lightly in flour, tap off the excess, dip into egg, then coat thoroughly in panko.
- Preheat the air fryer to 190°C for 3 minutes.
- Lightly oil the basket or parchment liner, then arrange the rice balls in one layer with at least 2cm between them.
- Spray the tops and sides generously with oil, or dab with a pastry brush dipped in rapeseed oil.
- Air fry at 190°C for 7 minutes, then turn carefully and spray any pale areas.
- Cook for a further 4–6 minutes until deeply golden and crisp all over.
- Rest for 3 minutes before serving.
Nutrition
Calories: 250
