Cheesy Gochujang Rice Balls with a Crispy San-J No Soy Tamari Crust
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Recipe Intro From wellnessbylaila
These Cheesy Gochujang Rice Balls are the perfect balance of spicy, savory, and crispy, thanks to a delicious caramelized crust made with San-J No Soy Tamari. The bold heat of gochujang is mixed into the rice, while a molten mozzarella center adds an irresistible cheesy surprise. Whether you enjoy them as a snack, appetizer, or light meal, these rice balls are packed with umami. For extra depth of flavor, try wrapping them in nori or sprinkling with sushi seasoning before serving.
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Recipe Card
ingredients
- 1 cup dry rice, cooked according to package instructions
- 2 tablespoons gochujang
- 7 to 8 small mozzarella balls
- 2 to 3 tablespoons San-J No Soy Tamari
- Sushi seasoning or nori sheets for garnish (optional)
Method
Step 1
Cook the rice according to package directions and let it cool slightly for easier handling.
Step 2
Mix the gochujang into the warm rice until evenly combined.
Step 3
Using an onigiri press or your hands, form rice balls. Flatten slightly, place a mozzarella ball in the center, and reshape to fully enclose the cheese.
Step 4
Brush each rice ball generously with San-J No Soy Tamari, ensuring full coverage for a flavorful crust.
Step 5
Heat a non-stick pan over medium heat. Sear the rice balls for 3-4 minutes per side until a golden, crispy crust forms.
Step 6
Serve hot, garnished with sushi seasoning or wrapped in nori for extra umami.