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
- 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).
- 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.
- 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.