SUSHI RICE SQUARES

The delicious seasoned rice used for sushi is pressed into squares and grilled. It is surprisingly simple to make despite the lengthy instructions.

FOR THE RICE SQUARES:
3 cups uncooked short grain white rice
3 3/4 cups water
2 tablespoons mirin (sweet rice wine)
1/2 cup rice vinegar
2 tablespoon sugar
2 teaspoons salt
1 sheet nori
1 Carrot, finely grated
2 Scallions, finely chopped
FOR THE GLAZE AND DIPPING SAUCE:
3 tablespoons mirin (sweet rice wine)
2 tablespoons tamari
2 tablespoons toasted sesame oil
1/4 cup pickled ginger (optional)

TO PREPARE THE RICE:
Combine the rice, water, and mirin in a medium-size saucepan. Cover, bring to a boil, reduce the heat, and boil gently until the rice is tender and the water is absorbed, 12 to 15 minutes.

In a small saucepan, combine the vinegar, sugar and salt and bring to a boil.

Transfer the rice to a shallow bowl, or pan. Gradually pour the hot vinegar mixture over the rice and toss with a spoon or rice paddle held in one hand while fanning the rice with the other hand. (Alternatively, set the rice in front of a fan cool the rice while you toss). Continue until the rice is cool to the touch and appears glossy 10 to 20 minutes.

Hold the nori over an open flame until toasted, about 1 minute per side. Crumble and add to the rice along with the carrot and scallions. Mix well.

Line an 8 inch square baking dish with plastic wrap. Spoon the rice mixture into the pan. Cover with plastic wrap. Place another baking dish on top and press to compress the rice and make the top level. Refrigerate until the rice is firm enough to cut at least 4 hours.

TO COOK THE RICE SQUARES:
Prepare a medium hot fire in the grill with a lightly oiled vegetable grill rack in place.

To make the glaze and dipping sauce:
Combine the mirin, tamari and sesame oil in a small bowl. Mix well to combine.

Invert the rice onto a cutting board; remove the pan and plastic wrap. Cut the rice into quarters to make 32 squares.

Brush the squares with the glaze. Grill the rice squares, turning once until heated through and grill marked about 8 minutes.

TO SERVE:
Arrange the rice squares on a platter. Garnish the plate with the pickled ginger, pass the remaining glaze as a dipping sauce.

Serving Suggestions:
This makes a delicious hors d'oeuvre for a party, but it can also be served instead of plain white rice as a base for a vegetable dish.

Makes 32 squares
Source: The Vegetarian Grill: 200 Recipes for Inspired Flame-Kissed Meals by Andrea Chesman