Toasted Rice Balls

Ingredients:
* One cup (200cc) of cooked rice for every 2-3 rice balls required
* Fillings: flesh of pickled plums ("umeboshi"), shaved bonito ("katsuo bushi"), tuna fish, teriyaki chicken, or "takuan" (yellow pickled radish).
* Soy Sauce
* Salt
Preparation:

• Cook the rice in the normal (Japanese) way, but decrease the amount of water by 20 percent. One cup (200cc) of rice is sufficient for 2-3 rice balls.
• Wet your hands thoroughly, sprinkle salt on them and rub them together. Shape the rice with pressing and rolling motions. The rice ball should be firm.
• Poke a hole in the rice ball and insert the filling. Shaved bonito should be mixed with a small amount of soy sauce before insertion.
• Toast the rice balls on a grill over a slow flame. A stove top fish grill is often used in Japan, but a barbecue grill is also suitable.
• Toast them on both sides, being careful not to let them burn. Baste both sides with soy sauce at least once while they are being grilled.
• When both sides are a golden brown, they are ready to serve.

Source: Japanese Food