Korean · Lunch
Korean Cheese Rice Rolls
Mozzarella and cheddar cheese stuffed inside a sushi rice log, pan-fried in sesame oil until the exterior turns golden and crisp while the cheese melts inside. Topped with gochujang mayo, scallion, and toasted sesame seeds for a Korean street-food snack.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
483Calories
17.8gProtein
29.1gFat
39.2gCarbs
4.8gSugar
1.1gFiber
892mgSodium
52mgChol
10.9gSat Fat
210mgPotassium
340mgCalcium
1.3mgIron
0.5mcgVitamin B12
2mgVitamin C
vegetarian
low-cholesterol
spice-route
thirty-min-meals
hidden-gems
vegetarian
Instructions
1
Prep
Toss warm sushi rice with rice vinegar, sugar and salt until glossy. Cool 10 minutes. Form rice into a thin rectangle on plastic wrap, scatter mozzarella and cheddar in center, roll tightly into a log using wrap.
2
Chill
Freeze the wrapped log 10 minutes until firm enough to slice and hold its shape.
3
Sear
Unwrap, cut into 4 thick rounds, and pan-fry in sesame oil over medium heat for 5–6 minutes, turning once, until rice is golden and cheese visibly melts.
4
Plate
Arrange crisped rounds on a plate, drizzle with gochujang-mayo mixture, and scatter scallion and sesame seeds over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 1/2 cup270g cooked sushi rice
- 3.2 oz90g mozzarella cheese
- 1.4 oz40g cheddar cheese
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp sugar
- 2 tsp2 tsp sesame oil
- 2 tbsp2 tbsp sesame oil
- 2 tbsp2 tbsp mayonnaise
- 2 tsp2 tsp gochujang
- 22 scallion
- 2 tsp2 tsp toasted sesame seeds
- 1/4 tsp1/4 tsp salt
