Shiitake & Bacon Rice Balls with Spicy Ginger Sauce

Name: Shiitake & Bacon Rice Balls with Spicy Ginger Sauce
Prep time: 45 min
Cook time: 30 min
Yield: 8
Cuisine: Japanese,
Ingredients: 1 3/4 cups sushi rice; 1 tbsp unseasoned rice vinegar; 4 slices thick-cut bacon diced; 1 cup diced winter squash such as kabocha or butternut; 4 oz shiitake mushrooms thinly sliced; 4 green onions thinly sliced; 1 tbsp Homemade Japanese Furikake Seasoning plus additional for rice balls (see separate recipe); 1/2 tsp McCormick® Ground White Pepper; 1/2 tsp McCormick® Ground Mustard; 1/4 cup unseasoned rice vinegar; 2 tbsps soy sauce; 2 tsps sugar; 1/2 tsp Ginger Ground; 1/2 tsp Onion Powder; 1/2 tsp red pepper crushed

For a modern take on the Japanese Izakaya menu, look no further than these rice balls filled with savory bacon, shitake mushrooms and winter squash. Add vibrant color and umami flavor by sprinkling the tops with Homemade Japanese Furikake Seasoning. They’re best enjoye... Read More Read Less

45m

PREP TIME

30m

COOK TIME

209

CALORIES

15

INGREDIENTS

Servings: 8

Ingredients

Shiitake & Bacon Rice Balls
1 3/4 cups sushi rice
1 tablespoon unseasoned rice vinegar
4 slices thick-cut bacon, diced
1 cup diced winter squash, such as kabocha or butternut
4 ounces shiitake mushrooms, thinly sliced
4 green onions, thinly sliced
1 tablespoon FURIKAKE SEASONING, plus additional for rice balls (see separate recipe)
1/2 teaspoon McCormick® Ground White Pepper
1/2 teaspoon McCormick® Ground Mustard
Spicy Ginger Sauce
1/4 cup unseasoned rice vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/2 teaspoon McCormick® Ground Ginger
1/2 teaspoon McCormick® Onion Powder
1/2 teaspoon McCormick® Crushed Red Pepper

KEY PRODUCTS

INSTRUCTIONS

1 For the Rice Balls, cook sushi rice as directed on package. Fluff with fork then stir in rice vinegar. Set aside to cool slightly while preparing filling.
2 To make the shiitake filling, cook bacon in large skillet on medium heat about 7 minutes or until crisp, stirring occasionally. Remove with slotted spoon and drain on paper towel-lined plate. Reserve bacon fat in skillet. Add squash to skillet; cook about 6 minutes or until slightly tender, stirring occasionally. Add mushrooms and green onions; cook about 2 minutes or until softened, stirring occasionally. Add Furikake Seasoning, white pepper and mustard; cook 5 minutes longer or until vegetables are tender. Stir in bacon. Set aside to cool slightly.
3 For the Ginger Sauce, combine all ingredients in medium bowl. Set aside until ready to serve. Store in airtight container in refrigerator up to 1 week.
4 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 of the shiitake filling in indentation. Using hands, gently shape rice around filling, forming a ball, to enclose filling. Repeat with remaining rice and shiitake filling. Sprinkle rice balls with additional Furikake Seasoning. Serve with Ginger Sauce. Test Kitchen Tip : Keep a bowl of cold water nearby when preparing rice balls. If your hands get too sticky while forming the rice balls, wet them in the cold water and continue forming the rice balls.

TIPS AND TRICKS

Test Kitchen Tip : An onigiri mold can be used to make it easier to form the rice balls. Look for them in Asian markets or online.

Make Ahead Tip :

All components of this dish can be made ahead. Store prepared sushi rice, cooked shiitake filling and Sauce in separate airtight containers in refrigerator up to 3 days. Reheat rice and filling before forming rice balls.