Sesame and 7 Spice Chicken Rice Balls with Quick Kimchee

Ingredients

• * 350 gram (12 ounce) sushi rice
• 275 millilitres (9 fluid ounce) seasoned rice vinegar, divided
• 3 tablespoon sugar, divided
• 1 orange, juiced
• 1 1/2 teaspoon Garlic Granules
• 1 teaspoon Ground Ginger
• 3/4 teaspoon Chilli Flakes
• 100 gram (4 ounce) Chinese cabbage, coarsely chopped
• 50 gram (2 ounce) daikon radish, thinly sliced
• 3 spring onions, cut into 2-inch strips
• 1/2 red pepper, cut into thin strips
• 1 1/4 teaspoon Sea Salt
• 225 gram (8 ounce) boneless skinless chicken thighs, cut into 1 cm (¼”) cubes
• 1 tablespoon Japanese seven spice
• 50 millilitres (2 fluid ounce) vegetable oil, divided
• 50 millilitres (2 fluid ounce) mayonnaise
• 2 tablespoon Sesame Seed
• 2 tablespoon Homemade Japanese Furikake Seasoning

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