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In a large bowl, mix together the sushi rice, kimchi, kimchi juice, sesame oil, spring onion, sugar, salt and white pepper until evenly combined and sticky
Scoop out about 2 heaped tablespoons of rice, flatten it in your palm, add a cube of mozzarella to the centre, then wrap and roll into a tight ball
Repeat with the remaining mixture
Set up a crumbing station with flour, egg and panko
Roll each rice ball in flour, dip into egg, then coat generously in panko, pressing gently so it sticks
Place the rice balls into the air fryer basket and lightly spray with oil
Steam-fry at 180°C for 10 minutes to heat through and lock in moisture
Switch to AirFry at 200°C for 8-10 minutes, until deeply golden and crunchy
Rest for 2 minutes before serving for the perfect cheesy centre