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In a large bowl, mix together cooked rice, kimchi, gochujang, sesame oil, soy sauce, and sesame seeds together.
Fill half of an onigiri mold with the rice mixture. Add shredded mozzarella to the center, then cover with more rice on top. Press it down to form a triangular shape. You can also use your hands to shape the rice ball if you don't have an onigiri mold.
Lightly brush each rice ball with cooking oil, then pan fry them until golden brown and crispy. Wrap with seaweed strips and enjoy!