





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 surround by rice to form a ball. Serve these crispy gems with a sweet and savory Creamy Plum Vinegar Ginger dipping sauce. Recipe makes 10 servings.
Ume plum vinegar or umeboshi vinegar is a Japanese condiment with salty, sour and sweet flavors. It is a by-product of pickling Japanese plums. It can be found in natural or organic food stores, Asian markets or online.
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.
An onigiri mold can be used to make it easier to form the rice balls. Look for them in Asian markets or online.
All components of this dish can be made ahead. Store prepared sushi rice, cooked chicken and Creamy Plum Vinegar Ginger Sauce in separate airtight containers in refrigerator up to 3 days. Reheat sushi rice and prep bok choy leaves before forming rice balls. Freeze and cook rice balls as directed.