Sesame and 7 Spice Chicken Rice Balls with Quick Kimchi

Name: Sesame and 7 Spice Chicken Rice Balls with Quick Kimchi
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 1 3/4 cups sushi rice; 1 cup seasoned rice vinegar, divided; 3 tablespoons sugar, divided; Juice of 1 orange; 1 1/2 teaspoons McCormick® Garlic Powder; 1 teaspoon McCormick® Ground Ginger; 3/4 teaspoon McCormick® Crushed Red Pepper; 2 cups coarsely chopped Napa cabbage; 1/2 cup thinly sliced daikon radish; 3 green onions, cut into 2-inch strips; 1/2 red bell pepper, cut into thin strips; 1 1/4 teaspoons McCormick Sea Salt Grinder, divided; 2 bonless skinless chicken thighs (about 1/2 pound), cut into 1/4-inch cubes; 1 tablespoon Japanese seven spice; 1/4 cup vegetable oil, divided; 1/4 cup mayonnaise; 2 tablespoons McCormick® Sesame Seed; 2 tablespoons furikake seasoning

By: McCormick Kitchens

Made With:

Served golden and crisp, these rice cakes (onigiri) are a delicious way to bring Izakaya pub food to your next party. Filled with a vibrant mixture of Japanese seven spice, sesame, chicken and a tangy quick kimchi, they’re sure to surprise everyone. Sprinkle with furikake seasoning and more Quick Kimchi for added layers of taste.

Recipe Info

Prep Time:

30m
Cook Time:

45m
Ingredients:

18
Servings:

8
User Rating:

Ingredients

1 3/4 cups sushi rice
1 cup seasoned rice vinegar, divided
3 tablespoons sugar, divided
Juice of 1 orange
1 1/2 teaspoons McCormick® Garlic Powder
1 teaspoon McCormick® Ground Ginger
3/4 teaspoon McCormick® Crushed Red Pepper
2 cups coarsely chopped Napa cabbage
1/2 cup thinly sliced daikon radish
3 green onions, cut into 2-inch strips
1/2 red bell pepper, cut into thin strips
1 1/4 teaspoons McCormick Sea Salt Grinder, divided
2 bonless skinless chicken thighs (about 1/2 pound), cut into 1/4-inch cubes
1 tablespoon Japanese seven spice
1/4 cup vegetable oil, divided
1/4 cup mayonnaise
2 tablespoons McCormick® Sesame Seed
2 tablespoons furikake seasoning

Nutrition Information

(per serving)

Calories 365
Carbohydrates 42 g
Cholesterol 41 mg
Fiber 1 g
Protein 11 g
Saturated Fat 3 g
Sodium 635 mg
Total Fat 17 g

Key products

McCormick® Garlic Powder, 3.12 oz

$6.49

Unit price: per

McCormick® Sesame Seed, 1 oz

$4.99

Unit price: per

McCormick Sea Salt Grinder, 2.12 oz

$4.99

Unit price: per

McCormick® Crushed Red Pepper, 1.5 oz

$4.49

Unit price: per

McCormick® Ground Ginger, 0.7 oz

$5.49

Unit price: per

Instructions

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.
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.
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.
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.

Tips:

Keep a bowl of cold water nearby when preparing the 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.
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.
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.