Sushi rice balls filled with a tender mixture of chicken breast and McCormick Culinary® Spicy Furikake Seasoning is the perfect appetizer to share. Garnish with additional Seasoning for texture and an umami-forward flavor finish.
Ingredients
Sushi Rice
1 3/4 cups Sushi Rice
2 1/3 cups Water
2 tsps Rice Vinegar
1 tsp Granulated Sugar
Chicken Filling
2 each Chicken Breast, boneless, skinless
1/4 tsp McCormick Culinary ® Sea Salt, Mediterranean Fine Grind
1 tbsp Small Batch Series ® McCormick Culinary Spicy Furikake Seasoning
1 tbsp Vegetable Oil
1/4 cup Mayonnaise
2 tbsps McCormick Culinary ® Sesame Seeds, White
Garnish
Small Batch Series ® McCormick Culinary Spicy Furikake Seasoning
Procedure
Sushi Rice
1. 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.
Chicken Filling
1. To make the chicken filling, mix chicken, Spicy Furikake and 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 combine.
Onigiri
1. 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.
Service
1. Heat oil in skillet on medium-high heat. Cook onigiri in batches, about 3 to 4 minutes per side or until golden and crispy.
2. To serve, sprinkle onigiri with Spicy Furikake Seasoning. Serve immediately.
Serves 4
