Kimchi-Stuffed Onigiri

Add sushi rice and 1¼ cup water to a small saucepan. Bring to a boil then reduce heat to low, cover, and simmer until rice is tender and no water remains, about 15 to 20 minutes. Transfer to a large plate or baking sheet, then spread rice in an even layer. For best results rinse rice in a mesh sieve until the water runs clear.

In a small bowl, combine rice vinegar, white sugar, and 2 tsp salt. Microwave for for 1 minutes and stir to dissolve sugar and salt.

While the rice on the sheet is still steaming, drizzle the seasoning over the rice and fold to combine. Chill until the seasoned rice is room temperature, about 10 minutes.

Squeeze out excess liquid from the kimchi with your hands, then transfer to a clean work surface. Wash and dampen hands with cold water. Using a ⅓ cup measure, scoop the seasoned rice onto your hand. Grab 2 tsp kimchi and place it in the center of the rice. Using your hands, wrap the kimchi in the rice and form into a rounded triangle shaped patty. Repeat with remaining rice and kimchi. Having trouble shaping? Scoop rice onto a sheet of plastic wrap to help form the onigiri.

Using scissors or a knife, cut strips of nori about 4 inches long, 2 inches wide. Wrap one side of the onigiri. Sprinkle with togarashi and enjoy!