Teriyaki Rice Wedges - water

Method

• Bring water and salt to a boil in a 2 1/2 quart saucepan.
• Add rice.
• When water returns to a boil, cover, reduce heat to low, and simmer until all liquid is absorbed, about 25 minutes.
• Remove lid, and let cool for about 10 minutes but do not stir.
• Line a 9-inch round cake pan with foil or plastic wrap so that a surplus extends well beyond the edges.
• Spread warm rice evenly in pan, packing down well with back of spoon.
• Cover with another large piece of plastic wrap.
• Using bottom of an 8-inch cake pan (or bottom of a saucepan), press rice down firmly until a compact"cake" is formed between the 2 sheets of plastic wrap in cake pan.
• Let cool to room temperature and then remove empty pan.
• Refrigerate rice until firm and cold, 2 hours or overnight.
• Remove and discard top layer of plastic wrap and invert rice cake onto a cutting board.
• Peel off and discard foil or plastic lining.
• Using a large sharp knife, cut rice cake into 8 pie shaped wedges.
• In a small bowl, mix soy sauce with brown sugar until dissolved.
• Stir in sesame oil and peanut oil.
• Prepare a medium-hot fire.
• Brush rice wedges with soy mixture.
• Place on an oiled grill and cook, turning once and brushing with marinade every 2 to 3 minutes, until edges are brown and crisp, about 5 minutes per side.