In a cooking pot, drain the rice and and add 1 cup of water. Bring the rice and water to a boil over medium-high heat. Once it starts boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the water is absorbed, and the rice is tender.
Remove the pot from heat and let it sit, covered, for an additional 10 minutes to steam.
In a bowl, add the cooked rice and mix it with the gochujang sauce.
Fill the rice mold halfway with the spicy rice and add one piece of mozzarella inside, then fill with more rice and close it tightly. Repeat till the rice is finished.
In a pan over medium heat, add in the olive oil and place the rice balls and brush with soy sauce. Cook on each side for 3-4 minutes till nice and golden.
Serve while warm!
