Sesame & 7 Spice Chicken Rice Balls

Directions

  1. Cook sushi rice as directed on package, using 2 1/3 cups water. Fluff with fork then stir in 2 teaspoons of the rice vinegar and 1 teaspoon of the sugar. Set aside to cool slightly while preparing filling.
  2. To form the rice balls, scoop about 1/3 cup warm rice into palm of hand and make a deep indentation in rice. Place about 2 tablespoons chicken filling in indentation. Using hands, gently shape rice around filling, forming into a cake (about 3-inches wide and 3/4-inch thick) or a ball, adding additional rice if necessary to enclose filling. Repeat with remaining rice and chicken filling.
  3. Heat remaining oil in same skillet on medium-high heat. Cook rice balls in batches about 3 to 4 minutes per side or until golden and crispy.
  4. To serve, sprinkle rice balls with Furikake Seasoning. Strain kimchee, reserving 1/2 cup of the vinegar mixture. Serve rice balls with Quick Kimchee and reserved vinegar mixture for dipping.

Ingredients

  • 1 3/4 cups sushi rice
  • 2 1/3 cups water
  • 2 tsp rice vinegar
  • 1 tsp sugar, granulated
  • 2 tbsp chicken filling
  • oil, vegetable
  • 2 tbsp Housemade Japanese furikake seasoning

Quick Kimchee

Directions

  1. To make the Quick Kimchee, bring remaining rice vinegar and sugar, orange juice, garlic powder, ginger and crushed red pepper to boil in small saucepan.
  2. Remove from heat; cool completely.
  3. Place cabbage, daikon, green onions and bell pepper in medium bowl. Toss with 1 teaspoon of the sea salt.
  4. Pour cooled vinegar mixture over vegetables. Set aside.

Ingredients

  • 15 1/3 tbsp vinegar, seasoned rice
  • 2 1/3 tbsp sugar, granulated
  • 1 ea orange(s), freshly squeezed, juice only
  • 1 tap McCormick Culinary® Garlic Powder 
  • 1 tsp McCormick Culinary® Ginger, Ground
  • 3/4 tsp McCormick Culinary® Red Pepper, Crushed
  • 2 cups cabbage, napa
  • 1/2 ea daikon radish
  • 3 ea onion(s), green
  • 1/2 ea Red Bell Pepper
  • 1 tsp McCormick Culinary® Sea Salt, Mediterranean fine grind

Chicken Filling

Directions

  1. Mix chicken, Japanese Seven Spice and remaining 1/4 teaspoon sea salt in medium bowl.
  2. Heat 1 tablespoon of the oil in large nonstick skillet on medium heat. Add chicken; cook and stir 6 to 8 minutes or until cooked through.
  3. Place chicken in medium bowl. Add mayonnaise and sesame seeds; toss to coat.
  4. Finely chop 1 cup of the prepared kimchee. Add to chicken mixture; toss to combine.

Ingredients

  • 2 ea chicken breasts, boneless, skinless
  • 1/4 tsp McCormick Culinary® Sea Salt, Mediterranean, Fine Ground
  • 1 tbsp McCormick Culinary Japanese Seven Spice
  • 1 tbsp oil, vegetable
  • 1/4 cup mayonnaise
  • 2 tbsp McCormick Culinary® Sesame Seeds, White
  • 1 cup Quick Kimchee, finely chopped

Housemade Japanese Furikake Seasoning

Directions

  1. In a dry sauté pan over medium heat toast sesame seeds. Remove from heat and cool completely.
  2. In a food processor combine toasted sesame seeds, bonito flakes, nori. sugar, and sea salt. Pulse until well blended. Store in an airtight container.

Ingredients

  • 1/4 cup McCormick Culinary® Sesame Seeds, White
  • 2 tbsp McCormick Culinary® Sesame Seeds, Black
  • 2 tbsp Bonito Flakes
  • 3 ea nori sheets
  • 2 tsp sugar
  • 2 tsp McCormick Culinary® Sea Salt, Mediterranean fine grind