Cheese Kimchi Rice Roll
A fun and delicious dish that combines the unique flavors of kimchi and cheese with satisfying rice and seaweed, making it perfect for a quick meal or snack.
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.
Notes
Serve with dipping sauces like soy sauce or chili sauce. To store leftovers, wrap them in plastic wrap or place in an airtight container and keep in the refrigerator for up to 2 days.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 8gFat: 10gSaturated Fat: 3gSodium: 300mgFiber: 2gSugar: 1g
Tried this recipe?Let us know how it was!