Cheesy Kimchi Kimbap

Directions

Kimchi Fried Rice

1. Rinse rice under cold water until the water run-off is no longer cloudy.
2. Cook the rice in 225 ml of cold water in a rice cooker.
3. Once cooked, dump out rice on a parchment-lined sheet pan and break apart using a cutting motion. Cut in the seasoned rice vinegar and fan the rice to cool. Set aside.If you cannot find seasoned rice vinegar, dissolve 10 g salt & 50 g sugar in 200 ml of rice vinegar.
4. In a wok or large skillet, heat the canola oil on medium-high until shimmering.
5. Add garlic and green onion and sizzle for 10-15 seconds until fragrant.
6. Add chopped kimchi to the pan and fry for 45 seconds.
7. Add in the rice, kimchi juice, gochujang, and soy sauce and toss well.
8. Remove from heat, stir in the sesame oil and Pizza Mozzarella Cheese Shred, and mix well.

Cheesy Kimchi Kimbap

1. Place nori, rough side up, on a bamboo sushi rolling mat.
2. Evenly spread the warm Kimchi Fried Rice over the surface of the nori leaving about 2 cm of border at the end furthest from you.
3. Dampen the 2 cm border so it will seal once rolled.
4. Place the Pizza Mozzarella Cheese Stick across the rice, close to the front of the sheet of nori.
5. Gently lift the edge closest to you and roll over the cheese, sealing it in. Once completely covered, squeeze firmly to bond the rice and the cheese. Once firmly tucked in, continue to roll to the end.
6. Remove the roll from the bamboo mat and place, seam side down, on a microwave-safe plate.
7. Microwave for 15 seconds to melt the cheese.
8. Slice with an extremely sharp knife into 2 cm-wide pieces, cleaning the knife between cuts.
9. Brush with sesame oil, then garnish with sesame seeds and bias-cut green onion.
10. Serve and enjoy!