Grilled rice cakes

4 servings

Ingredients

Quantity Ingredient
2½ cup Water
Salt
1½ cup Short-grain rice
1 tablespoon Seasoned rice vinegar or sherry vinegar
Calories: 263 Total Fat (g): .5

Directions

Description:

The key here is using starchier short-grained rice to ensure that it holds together. As an alternative, you can add chopped mushrooms (shitake or common) to the rice mixture before chilling to set.

Extra teriyaki sauce from the yakitori can be drizzled over just before serving.

Instructions:

Brink the water and a generous pinch of salt to a boil in a medium saucepan. Stir in the rice, lower the heat and cook, covered, over medium-low until the rice has absorbed all the liquid, about 18 minutes. Stir the rice every 5 minutes or so, to help release the starch and promote stickiness.

When cooked, take the rice from the heat and stir in the rice vinegar. Let cool to tepid, stirring occasionally; taste for seasoning. Spoon the rice mixture into a lightly oiled 9-inch square or round cake pan. With wet or lightly oil hands, press the rice down evenly into the pan. Chill until firm.

Preheat the grill.

Turn the set rice onto a cutting board and cut into 12 even shapes (squares, triangles, wedges). Lightly brush the grill with oil and add rice cakes. Grill until nicely colored, 1 to 2 minutes, then turn and grill 1 to 2 minutes more. Serve immediately.

Source/Author: Simply Seafood / typo Bob Shiells Nutrition: per: Serving

: Protein (g): 5 Saturated Fat (g): ⅒ : Sodium (g): ⅘ Cholesterol (mg): 0 : Carbohyrates (g): 59 Submitted By BOB SHIELLS On 08-08-95

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