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While the rice is warm, mix chopped kimchi, kimchi liquid, soy sauce, Korean seaweed flakes. Taste and adjust with a pinch of salt if needed.
Divide the rice into three equal portions. Place each portion onto a piece of cling wrap.
Gently shape into triangle rice balls, pressing firmly so they hold together.
Heat a frying pan over medium heat and add a drizzle of sesame oil.
Remove from the pan and wrap each onigiri with a strip of nori. Serve warm.