Description:

Crusty and flavorful rounded triangles of rice.

Serves/Makes:serves 1

Ingredients

• 1 cup (225 ml) cooked Japanese short-grain rice, still warm and sticky
• soy sauce for seasoning
• ginger sauce for seasoning
• Japanese pickles, garnish
• chopped scallions, garnish
• Ginger sauce:
• 1 cup (225 ml) soy sauce
• 1 cup (225 ml) rice wine
• 1 tbsp (15 ml) grated fresh ginger (or double amount)
• 1 inch square piece of kombu seaweed

Preparation

• Divide rice into 1/2 cup (125 ml) amounts.
• Moisten hands and compress rice firmly into a rounded triangle.
• Fry the triangles very quickly in a lightly greased skillet (this helps the rice balls hold their shape).
• Grill the rice cakes about 5 to 8 minutes over medium hot coals, turning often to brown and crisp evenly.
• Remove from the fire, sprinkle sides with soy sauce, and grill again about 1 minute per side.
• Remove from fire, garnish with pickles and scallions and serve immediately.
• Ginger sauce:
• Combine soy sauce, rice wine, and ginger to taste.
• Bring to boil and add seaweed.
• Serve with rice balls.

Comments

Kombu and Japanese pickles are sold in Japanese markets.