Grilled Rice Cakes

Serves: 6
Total Calories: 20


white rice, , Japanese Steamed (see recipe), cooled
teriyaki sauce, Classic or White Miso Barbecue Sauce (see recipes under "Sauces") or both
1 tablespoon canola oil


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

Nutritional Facts:

Serves: 6
Total Calories: 20
Calories from Fat: 20

This Grilled Rice Cakes recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

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