This is a very authentic, traditional Japanese recipe. Heat up the barbecue and in minutes you'll have rice cakes clutched in your hands.


  • 2 cups premium short-grain rice or sushi rice
  • 2 tablespoons soy sauce


  1. Place rice in a large sieve. Rinse under cold water until the water runs clear. Drain excess water. Transfer rice to a large saucepan. Add 3 1/2 cups water. Cover. Bring to a simmer over medium-high heat. Immediately reduce to low heat. Cook for 12 minutes or until the water is absorbed (tilt saucepan to check). Remove from heat. Stand for 10 minutes (see note).
  2. Fluff rice using a fork. Scoop 3/4 cup firmly packed rice and turn onto a board. Repeat with remaining rice. Using damp hands, hold one portion of rice in one hand. Use the fingers on your other hand to shape and press the rice firmly into a triangle shape. Place on a tray. Repeat with remaining rice portions.
  3. Heat a barbecue grill or chargrill pan on high heat. Place rice cakes on grill. Cook for 1 minute 30 seconds or until charred. Turn. Brush the charred side with soy sauce. Cook for 1 minute 30 seconds or until charred underneath. Turn again. Brush with soy sauce and turn once more. Cook for 10 seconds. Transfer to a serving plate. Serve.