Vegan Kimchi Cream Cheese Stuffed Rice Balls

Vegan kimchi cream cheese stuffed rice balls. Dashi simmered rice stuffed with a mixture of chopped kimchi and vegan cream cheese and rolled in panko.

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)
Breading:

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

View the full recipe at One Bite Vegan →