Onigiri kimchi-mozza
1
Onigiri filled with kimchi and mozzarella
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rice|400|g
water|600|ml
salt|0.5|tsp
kimchi|80|g
mozzarella|20|g
sesame seeds|1|tbsp
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Rinse the rice in cold water until the water runs clear.
Cook the rice with a 1:1.5 rice-to-water ratio over low heat without stirring.
Let rest 10 min off the heat.
Season the rice with salt and let cool slightly.
Shape into a triangle with wet hands.
Fill the centre with chopped kimchi.
Add sesame seeds.
Optional: add mozzarella in the centre.
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bento
rice
onigiri
kimchi
cheese
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Easy
Optional
Fresh ~ room temp
Hand ~ chopsticks
Low
Strong
Medium
Rice stays soft if eaten soon
Mozzarella can firm up when cold
