Dashi Simmered Rice:
- 4 cups sushi rice (short-grain rice)
- 4-5 cups water
- 2-4 pieces of dried kombu (Japanese kelp)
- 2 Tablespoon mirin
- 2 Tablespoon sake
- 4 Tablespoons soy sauce
- 2 teaspoon sesame oil
Kimchi Cream Cheese Mix:
- 8 ounces vegan cream cheese (any brand will work- kite hill, daiya, tofutti, etc..)
- 1/2 cup or more depending on your taste of kimchi (I used mother-in-law brand vegan napa cabbage variety)
- 2 cups panko breadcrumbs
- 1/2 cup unflavored soy or nut milk
Sriracha Cashew Dipping Sauce:
- 1/2 cup raw cashews soaked in water for an hour. Drained and rinsed.
- 1/3 cup water
- 1/2 lemon juiced
- 1 teaspoon red wine vinegar
- 1/8 teaspoon garlic powder
- 1/4 cup chopped scallions
- Kosher salt to taste
- Sriracha sauce to taste
- Rinse the rice in water and drain.
- In a rice cooker or pot add the rice, water (up to the 2 cup line if using a rice cooker), mirin, sake, soy sauce, and sesame oil. Stir to combine. Add the kombu on top and if using a rice cooker select the white rice function.
- If not using a rice cooker, bring the liquid to a boil. Cover and reduce heat to low. Cook for 15-20 minutes or until the rice has absorbed all the liquid. Scoop out the rice onto a sheet pan lined with parchment paper and let cool.
- Chop up the kimchi and mix with cream cheese in a small bowl. Taste and adjust how spicy you would like it to be.
- In the palm of your hand, spread out a small amount of rice. place a teaspoon of the kimchi cream cheese mixture into the center of the rice and form a ball around the kimchi cream cheese mixture. Place onto a sheet pan lined with parchment paper and repeat until all the rice is used up.
- Preheat the oven to 425°F.
- Pour the panko breadcrumbs into a gallon zip lock bag. Pour the soy milk into a small bowl.
- Lightly dip each rice ball into the soy milk and then into the bag with panko. When you have 4-6 rice balls in the panko bag, seal it up and shake to coat. Place each coated rice ball back onto your parchment lined sheet pan. Repeat until all are finished.
- Bake for 15 minutes or until golden brown. Serve immediately with dipping sauce.
- In a blender, place the cashews, water, lemon juice, red wine vinegar, and garlic powder. Blend on high for 1-2 minutes or until completely smooth. Add more water if the consistency is too thick. Scoop the mixture out into a small bowl.
- Mix in the chopped scallions and season to taste with the sriracha sauce and salt.