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1
For this recipe it's important that you use Japanese short-grain white rice, also sometimes called sushi rice.
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2
Brown rice and long-grain rice will not work.
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3
Cook the rice according to the package directions along with the salt.
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4
While the rice is cooking bring the soy sauce and mirin to a boil over low heat until it's reduced by about half.
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5
Take it off the heat and whisk in the butter.
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6
When the rice is done and cooled down just a bit (it should still be hot), cut off a square piece of plastic wrap and pile 1/4 of the cooked rice in the center.
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7
Wrap the plastic around it and use your hands to press it together into 1-inch thick triangle.
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8
Make sure they are densely packed together so they won't fall apart on the grill.
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9
Repeat with the remaining rice and plastic wrap.
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10
Preheat the grill to medium.
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11
Use a pastry brush to baste 1 side of the rice balls with the butter mixture and put them on the grill, buttered side down.
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12
Let them grill until browned and crisp on 1 side, about 5 minutes) then brush the tops of the rice balls with the butter mixture.
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13
Flip them over using tongs and grill until the second side is crisp.
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14
Transfer the rice balls to a serving platter.
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15
Brush again with the butter mixture and garnish with chives.
