A taste of fusion: Mastering spicy rice balls at home

The concept of fusion cuisine may seem foreign and confusing. It's often thought of as something luxurious and inaccessible. However, anyone can explore this style of cooking in their own kitchen. You don’t need fancy ingredients or exceptional culinary skills.

Spicy rice balls bring together elements from three different cuisines. Their concept is inspired by Japanese onigiri, and the gochujang paste used in this recipe is from Korea. Don’t forget about the Italian mozzarella hidden inside these snacks. You’ll soon discover 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. While spicy gochujang paste may not be available at your local supermarket, you can easily find it online or at Asian food stores. It’s really worth buying because it’s helpful in many dishes, such as traditional Korean kimchi.

In the recipe below, I explain how to shape the balls using a special onigiri mould, but if you don’t have one, that’s okay. You can simply form them by hand.

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 add it to a pot with 250 mL of water. 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 let the rice 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. Continue forming balls until all the cooked rice is used.
6. Next, 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.