Grilled Rice Cakes Recipes

Steps:

• In a large bowl, gently mix everything except the butter. Over medium-high heat, heat the butter in a large frying pan until it is foaming. (A nonstick pan is good for this purpose but cast iron can work well, too.)
• Working in batches if necessary, and adding more butter as needed, use a large spoon or measuring cup to place a scoop of the rice mixture in the pan. Press down with the back of a spatula to form a patty. Cook 3 to 4 minutes, or until golden and crisp on the bottom. Gently flip patty and cook another 3 minutes or until golden. Keep warm on a paper-towel-covered plate or pan in a warm oven.

Steps:

• For this recipe it's important that you use Japanese short-grain white rice, also sometimes called sushi rice. Brown rice and long-grain rice will not work. Cook the rice according to the package directions along with the salt. While the rice is cooking bring the soy sauce and mirin to a boil over low heat until it's reduced by about half. Take it off the heat and whisk in the butter.
• When the rice is done and cooled down just a bit (it should still be hot), cut off a square piece of plastic wrap and pile 1/4 of the cooked rice in the center. Wrap the plastic around it and use your hands to press it together into 1-inch thick triangle. Make sure they are densely packed together so they won't fall apart on the grill. Repeat with the remaining rice and plastic wrap.
• Preheat the grill to medium.
• Use a pastry brush to baste 1 side of the rice balls with the butter mixture and put them on the grill, buttered side down. Let them grill until browned and crisp on 1 side, about 5 minutes) then brush the tops of the rice balls with the butter mixture. Flip them over using tongs and grill until the second side is crisp. Transfer the rice balls to a serving platter. Brush again with the butter mixture and garnish with chives.

Steps:

• In a food processor pulse shrimp with green onions, ginger, sesame oil, garlic, salt and pepper until finely chopped. Transfer mixture to a large bowl.
• Gently mix in rice and egg until well combined. Lightly pack some of the mixture into a 1/4 cup measuring cup; turn out and smooth edges to form patties.
• Repeat with remaining mixture.
• In a shallow dish, place panko crumbs. Turn patties in crumbs to lightly coat, shaking off excess.
• Shrimp can be prepared up to this point, layered in an airtight container between sheets of waxed paper and reserved in the refrigerator for up to 1 day or frozen for up to 1 month.
• Preheat grill to medium-high after greasing well. Brush patties lightly with canola oil. Grill patties for 3 minutes per side or until golden and opaque throughout.
• Stir plum sauce with chili sauce and lime juice. Serve shrimp cakes with chili-plum sauce on the side for dippings.
• NOTE: Panko is a Japanese-style breadcrumb and provides a light, crispy coating for the shrimp cakes.

Steps:

• 1. Place the rice in a bowl and have a bowl of cold water handy. Lightly oil a large plate. Lightly wet your hands and pinch off 2-inch balls of rice. Mold them into circles, ovals, or heart shapes. Each shape should be about 1 inch thick. Place the shapes as they are made on the prepared plate, rewetting your hands as necessary. When all are made, let stand, loosely covered with plastic wrap, for at least 2 and as long as 8 hours.2. Preheat the grill to high.3. When ready to cook, oil the grill grate. Lightly brush the rice cakes on both sides with the canola oil. Brush one side with one or more of the sauces, then arrange the rice cakes, sauce side down, on the hot grate. Cook until nicely browned on both sides, 4 to 5 minutes per side, brushing the cakes with the sauces again before turning. Serve immediately.Makes 16 to 18 cakes serves 6 to 8 as a side dish