Description:

The key here is using starchier short-grained rice to ensure that it
holds unitedly. As an option, you can add chopped mushrooms
(shitake or vernacular) to the rice mixture before chilling to set.
Extra teriyaki sauce from the yakitori can be drizzled over just
before serving.

Instructions:

Brink the water and a generous pinch of salt to a boil in a medium
saucepan. Stir in the rice, lower the heat and falsify, covered, over
medium-low until the rice has absorbed all the liquidity, most 18
proceedings. Stir the rice every 5 minutes roughly, to help release the
starch and promote stickiness.

When cooked, take the rice from the heat and stir in the rice
vinegar. Let cool to tepid, stirring occasionally; taste for
seasoning. Spoon the rice mixture into a lightly oiled 9-inch square
or round cake pan. With wet or lightly oil manpower, press the rice down
evenly into the pan. Chill until truehearted.

Preheat the grillwork.

Turn the set rice onto a cutting board and dig 12 even shapes
(squares, triangles, wedges). Lightly brush the grill with oil and
add rice cakes. Grill until nicely dyed, 1 to 2 proceedings, then
turn and grillroom 1 to 2 minutes more. Serve now.