Sesame and 7 Spice Chicken Rice Balls with Quick Kimchee

Instructions

1. Cook the sushi rice as directed on the pack, using 575ml of water. Fluff with a fork then stir in 2 tsp of the rice vinegar and 1 tsp 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 tsp 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 tsp of Sea Salt in a medium bowl. Heat 1 tbs 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 tbs of warm rice into the palm of your hand and make a deep indentation in the rice. Place about 2 tbs of chicken filling in the indentation. Using your hands, gently shape the rice around the filling, forming into a cake about 8cm (3€) wide and 2cm (¾-inch thick) 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 Furikake Seasoning. Strain the kimchee, reserving the vinegar mixture. Serve the rice balls with Quick Kimchee and the reserved vinegar mixture for dipping.*