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Showing 1-4 of 4
on April 26, 2012
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.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on August 09, 2010
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!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 22, 2006
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!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 08, 2003
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!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (230 g)
Servings Per Recipe: 8