Makes 6-8 cakes
2 cups cooked sushi rice
¼ cup soy-ginger glaze*
¼ cup sliced pickled ginger
1 tablespoon sesame seeds
Using your hands, divide up the rice into 6-8 equal portions, and form into
cakes. Make a small hole in each cake and fill with the pickled ginger. Close
the opening and let rest for 5 minutes. Prepare a hot grill or heat a sauce pan
coated with 1 tablespoon oil over high heat. Brush a small amount of the glaze
on one side of the cake. Grill/sauté the cake (glaze side up) until browned,
turn again and glaze. Garnish with the sesame seeds and serve hot.
*Soy-Ginger-Glaze *May substitute with Ming’s Signature
Soy Lime Syrup
1 cup thin soy sauce
Juice of 2 oranges
3 tablespoons brown sugar
1 tablespoon minced fresh ginger
In a small bowl, combine the soy sauce, orange juice, brown sugar and ginger.
Stir to dissolve the sugar and blend well.