Sesame & 7 Spice Chicken Rice Balls with Kimchee

For the Sushi Rice:

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.

For the Quick Kimchee:

1. Meanwhile 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. Remove from heat; cool completely. Place cabbage, daikon, green onions and bell pepper in medium bowl. Toss with 1 teaspoon of the sea salt. Pour cooled vinegar mixture over vegetables. Set aside.

For the Chicken Filling:

1. To make the chicken filling, mix chicken, Japanese Seven Spice and remaining 1/4 teaspoon sea salt in medium bowl. 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. Place chicken in medium bowl. Add mayonnaise and sesame seeds; toss to coat. Finely chop 1 cup of the prepared kimchee. Add to chicken mixture; toss to combine.

For the Rice Balls:

1. 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.
2. 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.

For Serving:

1. 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.