Gochujang Cheesy Rice Balls (Spicy Yaki Onigiri)

Was good! I couldn't get it to crust like I wanted, but the taste is good and the cheesy center was really yummy!

couldn't quite get the shape but I WILL NEXT TIME! absolutely gorgeous tho 👌🏼

Pretty good!!!

tasted great and turned out good! :]

I didn’t have the red the red thing she used (I forgot the name of it) but I managed. I also messed up and cried in the corner for a minute but it was ok cause they taste good

Kind of fell apart at first but if u leave it a while longer in the pan it’ll stay together. It’s so good I’ll make it again for sure :)

Need to work on my technique for the balls. Half of them fell apart. The ones that stayed in one piece were fantastic though. The sauce was especially delicious. Will be using it as a dipping sauce going forward.

So for those saying their rice fell apart make sure you are using the right kind of premade sticky rice or, like I did, the rice kind of short grain rice. Also when molding, the rice cannot be super hot but warm. And for those who don't have onigiri molds, using plastic wrap works. They won't be heart shaped but it works.

the sauce is really flavorful and I love the idea, sadly it didn't work out for me :( they didn't keep their shape at all, and now I'm eating all the rice out of a bowl like an idiot. I bet this is awesome, I just don't have the rice-molding skills. so no picture for this one ❤️‍🩹 I would greatly appreciate if anyone could give me advice on how to make them hold together better! trying to shape them with my hands, but it just doesn't work as smoothly as in all the Japanese cooking tutorials~

How do yall get the rice to stick together so well😫😭 just ignore how god awful they look and know that they tasted really good!

Loved this. Used calrose botan rice and made two big and one small triangles. Used less honey because I don’t like these sauces too sweet. Didn’t get a picture because we gobbled them up but here’s the sauce. Oh! And I packed shredded mozzarella in the ball and it melted fine!

I made this for my friends tonight, and I'm so happy I found this recipe! This is the 3rd time I've made it and I think I got it perfect this time. Forgot the soy sauce but it was still delicious, and my friends loved it.

Made it a while ago and it was so good my girlfriend asked me to make it again tonight 🥰

Whatever miso jen uploads is pure perfection. One of my favourite creators! N

Me and a friend made this and loved it! Definitely going to be making some for a snack again soon!

we didn't manage to make the heart shaped, but they did taste Extremely good

Turned out absolutely amazing! It was sweet with a little kick of spice! I had to substitute the gochujang for Sriracha cause I didn’t have any left 🥲. Instead of honey I also used sugar cause I also ran out of that but it ended up tasting delicious!! If anyone has trouble making the form stay together I recommend making the shape while the rice is still warm then letting the rice cool inside the form. I also recommend if you see any cracks in your rice throughout the cooking process just cover them up with more rice so it doesn’t fall apart! Sadly my cheese didn’t melt inside the rice so it’s probably best frying it at a more slower past so the cheese gets a chance to melt inside of it!

didn’t have a mold and was my first time making onigiri so all my rice fell apart in the frying pan :( but i made it into a fried rice of sorts and ate it with seaweed! still very delicious and would recommend!

These turned out sooo yummy! Second time making them so here’s what worked best for me. -I recommend Galbani melt and stretch mozzarella cheese. You’ll get that gorgeous cheese pull effect with it. I had the cheese come to room temp before stuffing. -Kinda obvious but didn’t do the first time, wait till rice cools a bit😅 -I’m sure a mold is easier and helps prevent it coming out too thick. But without a mold, make sure hands stay wet throughout the process, pressing tightly to form whatever shape you desire and ensure rice doesn’t come apart. -Really crisp up the rice so it doesn’t come apart, since I don’t have a mold and it comes out a bit thicker, I found that also crisping up the sides a bit ALSO ensures it not falling apart. - Quickly dip your onigiri into the sauce and set aside on a plate and if desired, brush the sauce onto the sides and coat the sides with toasted sesame seeds!! YUM😋

This was my first time making rice balls, and I went a little too big and a little too loose. I'm going to get a mold as soon as I'm able, but I'm sure they'll be better next time. My rice balls fell apart, but were still delicious, I'll definitely make them again. Edit 11/25/23: I learned I was using the wrong type of rice (long when I should have used short) and tried sharp cheddar and have a mold for the days my hands can't handle (hah!) shaping rice balls, these are better every time I make them!

I screws up the garlic part which made everything go downhill. :-(

Made a bit of my own version because i lack some of the ingredients haha but still good! K want to make it again with complete ingredients.