Fried Chicken Rice Balls with Creamy Plum Vinegar Ginger Sauce

A staple in Japanese pubs, these onigiri rice balls twist up tradition with an unexpected fried panko coating. They’re stuffed with sautéed chicken, seasoned with McCormick® Japanese Seven Spice and plum sauce, then wrapped in bok choy and surrounded by rice... A staple in Japanese pubs, these onigiri rice balls twist up tradition with an unexpected fried panko coating. They’re stuffed with sautéed chicken, seasoned with McCormick® Japanese Seven Spice and plum sauce, then wrapped in bok choy and surrounded by rice to form a ball. Serve these crispy gems with a sweet and savory Creamy Plum Vinegar Ginger dipping sauce. Read More Read Less
45m
PREP TIME
45m
COOK TIME
447
CALORIES
19
INGREDIENTS

Servings: 10

Ingredients

INSTRUCTIONS

  • 1 For the Chicken Rice Balls, cook sushi rice as directed on package, using 2 cups water. Fluff with fork. Set aside to cool slightly while preparing filling.
  • 2 To make the marinade, mix plum sauce, mirin, plum vinegar, soy sauce, ginger and Japanese Seven Spice in large bowl. Remove 3 tablespoons of the marinade to small bowl; set aside. Add chicken to remaining marinade; cover. Refrigerate 30 minutes.
  • 3 To cook the chicken, heat oil in medium skillet on medium-high heat. Remove chicken from marinade. Add chicken to skillet; cook and stir 2 minutes. Reduce heat to medium. Add reserved marinade; cook 3 to 5 minutes longer or until chicken is browned and cooked through, turning frequently.
  • 4 To form the rice balls, wrap 1 chicken piece in 1 bok choy leaf. Scoop about 1/3 cup warm rice. Spoon 1/2 of the rice into palm of hand and make a deep indentation in rice. Place bok choy-wrapped chicken in indentation. Top with remaining rice. Using hands, shape rice around chicken, forming into a triangle or a ball, to enclose filling. Place on wax paper or parchment paper-lined tray. Repeat with remaining chicken, bok choy and rice. Cover with plastic wrap. Freeze 30 minutes or until rice balls are slightly frozen. 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.
  • 5 Meanwhile for the Creamy Plum Vinegar Ginger Sauce, mix all ingredients in medium bowl until well blended. Cover. Refrigerate until ready to serve.
  • 6 Remove rice balls from freezer. Dip each rice ball in beaten egg then roll in panko to coat evenly. Return to tray. Heat 1 inch of oil to 325°F to 350°F in large skillet on medium heat. Add 1/2 of the rice balls; cook 5 minutes or until browned, turning occasionally. Drain on paper towels. Repeat with remaining rice balls. Serve rice balls with Creamy Plum Vinegar Ginger Sauce.

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. 

Mirin, a Japanese sweet rice wine used in cooking, is similar to sake but with lower alcohol content and higher sugar content. It can be found in the Asian aisle of some supermarkets or in Asian markets.

Kewpie is a Japanese-style mayonnaise that is smoother, thinner and slightly sweeter than regular mayo. It is usually made with rice vinegar and may contain MSG. Look for it in Asian markets or online.

Make Ahead Tip :

This dish can be made ahead. Refrigerate prepared rice, cooked chicken and prepared Sauce in separate airtight containers up to 3 days. Reheat rice and prep bok choy before forming rice balls. Freeze and cook as directed.

MEET YOUR NEW CULINARY SIDEKICK

Get the Flavor Maker app to discover recipes, help plan meals, organize your spice pantry, and more!

NUTRITION INFORMATION

(per Serving)

Related Recipes

Reviews

Edit
Shopping List
    Edit
    Shopping List

    Personal List

      Shopping List

      Recipe

      ShoppingList_RecipeName

      View Recipe>>

      Ingredients

        Shopping List
        Go To Meal Planner