Grilled Rice Balls

• 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
• 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

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

rice, soy sauce, ginger sauce, japanese pickles, scallions, soy sauce, rice wine, ginger

Taken from online-cookbook.com/goto/cook/rpage/000B62 (may not work)