Sesame & 7 Spice Chicken Rice Balls
About this Recipe
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 McCormick® Japanese Seven Spice, sesame, chicken and a tangy quick kimchee, they’re sure to surprise everyone. Sprinkle with a homemade Furikake seasoning and more Quick Kimchee for added layers of taste.
Sesame & 7 Spice Chicken Rice Balls
Directions
- 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.
- 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.
- 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.
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
- 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.
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
- 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.
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
- In a dry sauté pan over medium heat toast sesame seeds. Remove from heat and cool completely.
- 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