why make this recipe
Cheese Kimchi Rice Roll is a fun and delicious dish that combines the unique flavors of kimchi and cheese with the satisfying texture of rice and seaweed. This recipe is not only easy to make but also perfect for a quick meal or a snack. You can customize it to fit your taste, making it a great option for lunchboxes or parties. Plus, it’s a tasty way to enjoy healthy ingredients like kimchi and green onions.
how to make Cheese Kimchi Rice Roll
Ingredients:
- 2 cups cooked rice
- 1 cup kimchi, chopped
- 1 cup mozzarella cheese, shredded
- 4 sheets of roasted seaweed (nori)
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 2 green onions, chopped
- Salt to taste
Directions:
- Heat vegetable oil in a pan over medium heat.
- Add chopped kimchi and sauté for about 5 minutes.
- Add cooked rice and mix well with kimchi.
- Stir in chopped green onions and season with salt.
- Once mixed, remove from heat and let cool slightly.
- Lay a sheet of roasted seaweed on a bamboo mat.
- Spread a thin layer of the kimchi rice mixture on the seaweed, leaving about an inch at the top.
- Sprinkle mozzarella cheese over the rice.
- Drizzle sesame oil on top of the cheese.
- Roll the seaweed tightly from the bottom up, pressing firmly as you go.
- Once rolled, slice into bite-sized pieces and serve.
how to serve Cheese Kimchi Rice Roll
Serve Cheese Kimchi Rice Rolls as a snack or quick meal. They taste great on their own but can also be enjoyed with dipping sauces like soy sauce or chili sauce. Arrange the sliced rolls on a platter for a colorful presentation.
how to store Cheese Kimchi Rice Roll
To store leftover Cheese Kimchi Rice Rolls, wrap them in plastic wrap or place them in an airtight container. Keep them in the refrigerator for up to 2 days. They are best enjoyed fresh, but you can also eat them cold or at room temperature.
tips to make Cheese Kimchi Rice Roll
- Use fresh kimchi for the best flavor.
- If you want more crunch, add some sliced cucumber or carrots to the filling.
- Make sure not to overfill the rolls to prevent them from being hard to hold together.
- For a spicier roll, add some gochujang (Korean chili paste) to the rice mixture.
variation
You can experiment with different cheeses like cheddar or cream cheese for a unique taste. You can also add proteins like cooked chicken or tofu to make a heartier meal.
FAQs
Q: Can I use brown rice instead of white rice?
A: Yes, you can use brown rice. Just make sure it is cooked and cooled before making the rolls.
Q: Is this recipe suitable for vegetarians?
A: Yes, this recipe is vegetarian-friendly as it primarily uses rice, kimchi, and vegetables.
Q: Can I freeze Cheese Kimchi Rice Rolls?
A: It’s best to eat them fresh, but if you must freeze them, wrap them tightly and consume within a month. However, the texture may change after freezing.
Cheese Kimchi Rice Roll
Ingredients
Rice and Fillings
- 2 cups cooked rice
- 1 cup kimchi, chopped Use fresh kimchi for best flavor.
- 1 cup mozzarella cheese, shredded You can also experiment with other cheeses.
- 2 green onions, chopped
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 4 sheets roasted seaweed (nori)
- Salt to taste
Instructions
Preparation
- Heat vegetable oil in a pan over medium heat.
- Add chopped kimchi and sauté for about 5 minutes.
- Add cooked rice and mix well with kimchi.
- Stir in chopped green onions and season with salt.
- Once mixed, remove from heat and let cool slightly.
Assembly
- Lay a sheet of roasted seaweed on a bamboo mat.
- Spread a thin layer of the kimchi rice mixture on the seaweed, leaving about an inch at the top.
- Sprinkle mozzarella cheese over the rice.
- Drizzle sesame oil on top of the cheese.
- Roll the seaweed tightly from the bottom up, pressing firmly as you go.
- Once rolled, slice into bite-sized pieces and serve.