Sesame and 7 Spice Chicken Rice Balls with Quick Kimchee

Instructions

1. Cook the sushi rice as directed on the pack, using 575 mililitres of water. Fluff with a fork then stir in 2 teaspoons of the rice vinegar and 1 teaspoon of the sugar. Set aside to cool slightly while preparing the filling.
2. Meanwhile, to make the Quick Kimchee, bring the remaining rice vinegar, sugar, orange juice, Garlic Granules, Ginger and Crushed Chillies to the boil in a small saucepan. Remove from the heat and cool completely. Place the cabbage, daikon, green onions and red pepper in a medium bowl. Toss with 1 teaspoon of the Sea Salt. Pour the cooled vinegar mixture over the vegetables and reserve until needed.
3. To make the chicken filling, mix the chicken, Japanese seven spice and remaining ¼ teaspoon of Sea Salt in a medium bowl. Heat 1 tablespoon of the oil in a large nonstick frying pan on medium heat. Add the chicken and cook for 6 to 8 minutes, or until the chicken is cooked through, stirring occasionally. Place the chicken in a medium bowl. Add the mayonnaise and Sesame Seeds and mix together to coat. Finely chop ¼ of the prepared kimchee and add it to the chicken mixture and mix again.
4. To form the rice balls, scoop about 1 heaped tablespoon of warm rice into the palm of your hand and make a deep indentation in the rice. Place about 2 tablespoons of chicken filling in the indentation. Using your hands, gently shape the rice around the filling, forming into a cake about 8-cm wide and 2-cm or a ball, adding additional rice if necessary to enclose the filling. Repeat with the remaining rice and chicken filling.
5. Heat the remaining oil in the same frying pan on a medium-high heat. Cook the rice balls in batches for about 3 - 4 minutes per side, or until golden and crispy.
6. To serve, sprinkle the rice balls with Japanese 7 Spice Yakitori. Strain the kimchee, reserving the vinegar mixture. Serve the rice balls with Quick Kimchee and the reserved vinegar mixture for dipping.

Cooking Tip:
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. All components of this dish can be made ahead. Store the prepared sushi rice, cooked chicken filling, Quick Kimchee and reserved vinegar mixture in separate airtight containers in the refrigerator up to 3 days. Reheat sushi rice before forming rice balls. Cook and serve rice balls as directed.

Japanese 7 spice (shichimi togarashi) and furikake seasoning can be bought at Asian specialty shops, but you can make your own! Make a batch and keep it on hand to season noodle and rice dishes or use to season meats. 

Japanese 7 spice (shichimi togarashi):
Finely crumble (or grind up in food processor) 1/2 sheet nori until you have fine flakes.  Pour into bowl and add 1 tablespoon dried orange peel, 4 teaspoons Schwartz® Cayenne Pepper, 2 teaspoons Schwartz® Sesame Seeds, 1 teaspoon each Schwartz® Ground Ginger and Poppy Seeds, and 1/4 teaspoon Schwartz® White Pepper. Store in a tightly covered jar in a cool, dry place. 

Japanese Furikake:
Toast 50 grams Schwartz® Sesame Seeds and 25 grams Schwartz® Black Sesame Seeds in a dry frying pan on medium heat for about 2 minutes or until lightly toasted, stirring occasionally.  Transfer to a bowl and leave to cool completely.  Once cool, place sesame seeds in food processor with 2 tablespoons bonito flakes, 2 sheets nori, 2 teaspoons caster sugar, and 2 teaspoons Schwartz® Sea Salt.  Pulse about 12 times or until mixture is well blended. Store in a tightly covered jar in a cool, dry place.