While the rice is still warm, shape it into squares.
Chef’s Note: I use a square mold to achieve the nice squares. In Japan the most popular shape was a pyramid.
Chef’s Tip: Why sushi rice? Sushi rice is very sticky, and will hold together better than other types of rice.
Add a bit of peanut oil to a skillet over medium-high heat.
Add the rice squares.
Lightly brown them on all six sides, about 90 seconds per side.
Remove from the oil and brush with your favorite sauce.
Sauce: You can use just about anything that you wish for the sauce.
• Japanese soy sauce
• Oyster sauce
• Tamari sauce
• Japanese fish sauce
• A mixture of tamari and honey (my favorite)
• Various jams, like apricot or apple
After brushing with the sauce, return them to the skillet, for a second browning, about 30 seconds per side.
Chef’s Tip: It’s this second browning, that really infuses the flavor into the rice.
Instead of just rice, why not put a surprise in the center, like a piece of sesame chicken, or crispy beef…
Remove from the skillet, and serve while still nice and warm. Enjoy.
Keep the faith, and keep cooking.
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