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Kimchi Arancini Rice Balls

Kimchi rice balls are a fusion dish combining traditional kimchi with rice and some condiments, including vegan mozzarella, then frying until crispy. They're packed with flavour, offering a spicy, tangy, crunchy, cheesy, and crispy bite. First time we made these we couldn't get over how delicious they were!

Takes 20 minutes

Serves 3


  • 300 g 10.6 oz cooked white rice or sushi rice
  • 120 g 4.2 oz kimchi
  • 1 tbsp sesame oil
  • 1 tbsp gochujang
  • 1 tbsp maple syrup
  • 1 tbsp tamari
  • 65 g 2.3 oz vegan mozzarella or similar cheese
  • 2 tbsp sesame seeds
  • 3 tbsp rice flour not needed if using sushi rice
  • 50 g 1.8 oz Panko breadcrumbs
  • 200 ml 6.8 fl oz vegetable oil for frying (not needed if baking)


  • Prepare the Filling: Finely dice the kimchi and mix it with the cooked rice, sesame oil, gochujang, maple syrup, and tamari. Taste and adjust seasoning if needed.
  • Add Mozzarella: Take a heaped tablespoon of the filling and spread it on a chopping board. Place a teaspoon of vegan mozzarella in the centre and roll the rice around it, forming a ball shape. Ensure the cheese is in the middle and the rice is well compacted so that it will hold its shape
  • Coat with Breadcrumbs: Roll each rice ball in the Panko breadcrumbs until evenly coated.
  • Heat the Oil: Heat the vegetable oil in a saucepan over high heat. To test if the oil is hot enough, drop in a breadcrumb; it should turn golden brown within 30 seconds.
  • Fry the Rice Balls: Carefully add the rice balls to the hot oil and fry until they turn golden brown, about 3-4 minutes.
  • Remove and Serve: Remove the rice balls from the oil and place them on kitchen paper to absorb excess oil. Serve hot with your favourite dipping sauce.
Keyword fermentation, korean
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