Asian fusion delight: Crafting irresistible spicy rice balls

The concept of fusion cuisine can seem entirely foreign and bewildering. It often conjures images of something luxurious and out of reach. However, anyone can try this style of cooking in their own kitchen. You don't need fancy ingredients or extraordinary culinary skills.

Spicy rice balls blend three different cuisines. Their concept is inspired by Japanese onigiri, and the gochujang paste used in this recipe hails from Korea. Let's not forget the Italian mozzarella hidden inside these snacks. You’ll soon discover how simple they are to make.

First and foremost, you need sushi rice. This particular type binds well and doesn't crumble, which is essential for the success of this dish. Spicy gochujang paste may not be available at your local supermarket, but you can easily find it online or at Asian food stores. It's worth purchasing as it's versatile 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 perfectly fine. You'll simply form them by hand.

Ingredients:

• 200 grams of sushi rice,
• 2 tablespoons of gochujang paste,
• half a ball of mozzarella,
• 1 tablespoon of olive oil for frying,
• 2 tablespoons of soy sauce.

Preparation:

1. Rinse the rice and add 240 millilitres of water to a pot with it. 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 allow the rice to finish cooking.
3. Transfer the cooked rice to a bowl and mix with the gochujang paste until well combined.
4. Place the rice in the mould 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 rice balls until you run out of cooked rice.
6. Then, 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.