Ingredients:
Makes 6-8 cakes
2 cups cooked sushi rice
¼ cup soy-ginger glaze*
¼ cup sliced pickled ginger
1 tablespoon sesame seeds

Directions:
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

Ingredients:
1 cup thin soy sauce
Juice of 2 oranges
3 tablespoons brown sugar
1 tablespoon minced fresh ginger

Directions:
In a small bowl, combine the soy sauce, orange juice, brown sugar and ginger. Stir to dissolve the sugar and blend well.