Grilled Rice Cakes on a George Foreman Grill
We have two recipes here for grilled rice cakes. One calls for Japanese sticky rice and the other uses leftover domestic white rice. The first recipe has Asian flavors, while the second is a little more American or European. Both are equally delicious.
Ingredients
- 2 cups cooked Japanese sticky rice
- 4 tablespoons tamari or soy sauce
- 3 tablespoons sake
- 2 tablespoons honey or brown sugar
- 1 tablespoon miso paste
- vegetable oil for grilling
- 1 tablespoon toasted sesame seeds for garnish
- 1 tablespoon chopped chives for garnish
Instructions
- In a small bowl, whisk together the tamari, sake, honey, and miso paste until well combined.
- Place the glaze in a small pot and heat over medium/low to reduce and cook out some of the alcohol in the sake.
- Dampen your hands with water. Take 1/4 cup of the rice and roll it into a ball. Repeat until all the rice is rolled into balls.
- Preheat your Foreman grill to high with the top closed.
- Flatten each rice ball into a disc while the grill is heating up.
- Brush both sides of the rice cakes generously with vegetable oil. Place them on the grill and close the top.
- Cook for 3 to 4 minutes until golden and crispy.
- Alternatively, grill with the top open for 3 minutes, flip, and grill the other side for another 3 to 4 minutes. Repeat until all the cakes are cooked.
- Remove the cakes to a platter and immediately brush with the warm glaze. Then, sprinkle with the sesame seeds and chives.
- Serve immediately as a snack or pair with thinly sliced grilled pork or runny fried eggs as a main dish.
Nutrition
Calories: 162kcalCarbohydrates: 30gProtein: 5gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 1169mgPotassium: 76mgFiber: 2gSugar: 9gVitamin A: 37IUVitamin C: 0.5mgCalcium: 29mgIron: 1mg
Tried this recipe?Let us know how it was!