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Grilled Rice Balls
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Recipe Information
Crusty and flavorful rounded triangles of rice.

Serves/Makes:serves 1

  • 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
  • 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.
Kombu and Japanese pickles are sold in Japanese markets.

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