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I really liked the flavor of these. I used the muffin pan method that another reviewer mentioned (they held together fine taking them out after the frig), but I also used the oven - and that might be why they fell apart (either that or maybe because I used brown rice). I bet they wouldn't have fallen apart if I had used sushi rice.

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Maito April 26, 2012

These were wonderful! I used a 9 inch springform pan to mold the rice (made it so simple to flip and unmold!) and a small pot to pack the rice. I really love how the basting sauce caramelized on the grill. I'll definitely make these again! Thank you for sharing this recipe!

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Misa August 09, 2010

Fantastic! I made this in a 2L casserole dish as that was all I had that was about the right size. Next time, I will make it in something a little larger. The wedges I ended up with were HUGE! Not that that is a bad thing where these are concerned! I loved this. I started cooking mine on my hibachi but it wasn't working right. So I ended up simply putting them on a cookie sheet and placing them in the oven at about 300° for about 30 minutes or so. (Long enough for me to make a stir fry) That did the trick. They came out all warm and lovely! Oh, I did change something in the sauce... I omitted the oils and added about a tablespoon of creamy peanut butter. (I didn't have the oils.) It worked very well. I will make this again!

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Saturn June 22, 2006

it's a good recipe- makes tasty rice patties, although it takes some elbow grease (the shaping, pressing). i didn't make it in a round cake pan, instead i did little round patties in a muffin pan. the reason is because i thought they would have more tendency to fall apart when i cut them into wedges. I scaled it to two servings, managed to get 5 small patties. i refrigerated them for about 3-4 hours. i didn't have a grill, so i made it on a lightly oiled frying pan. the patties tend to crumble; had to be REAL careful when turning. i also found that it doesn't help when i brushed the teriyaki marinade on the patties. the moisture made them more likely to break apart. a few changes i made to the marinade, i added about 1 teaspoon of fresh grated ginger and 1 tablespoon of mirin (japanese sweet wine). The marinade is really good, i even simmered it, with a little cornstarch, to make a wonderful sauce that i drizzled on the rice just before serving. I think if short grain japanese rice were to be used instead of long grain (which i used), the result would be better, since the grains are stickier and the wedges/patties would stay together better. Thanks sharon, for the GREAT idea! My bf says it's something different from the usual steamed/boiled rice. i think i will make it again, during my off days!

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WaterMelon October 08, 2003
Teriyaki Rice Wedges