Creamy Kimchi Onigiri

i have had a longtime love onigiri — they’re such a functional snack and i’m alwaayyss down for rice. plus, this creamy kimchi onigiri uses ingredients i almost always have in my fridge — kimchi and cream cheese! this unique kimchi and cream cheese onigiri combines the savory flavors of traditional japanese rice balls with a tangy korean twist. perfect for a quick snack or a light meal, these onigiri are easy to make and pack a punch of flavor with every bite! perfect for picnics ooorrr for sneaking into movie theaters

I used (makes ~7 onigiri):

• 1.5 cups white rice, cooked
• ½ tsp sesame oil
• pinch of salt
• ½ cup kimchi, chopped
• 1 tbsp PHILADELPHIA Cream Cheese, Softened
• roasted seaweed sheet, cut into ½ inch strips
• onigiri mold

To make creamy kimchi onigiri:

• toss slightly cooled white rice with sesame oil and salt
• mash together kimchi and PHILADELPHIA Cream Cheese
• press rice into the bottom of the mold, add kimchi and cream cheese to middle, and cover with addition rice
• close the mold and press to seal
• lightly wet your hands and remove the onigiri from the mold
• fold seaweed strip  over the onigiri. Enjoy!
• note: if you don’t have a mold, you can also make this with your hands. Just make sure you lightly wet your hands with water so that the rice doesn’t stick!