Sculpting Rice

Admitedly we're fairly lame at molding and crafting Japanese-style rice "balls", but are trying hard to branch out from the overly familiar and tired "golf balls" and "triangles". Above you'll see our latest experiment in hasty grain geometry, um, rectangles. The recipes below are for making flavored rice at home in a flash. Cafe Drake always uses short-grain brown rice, but better luck is to be had with the standard white variety so we hear.

TWO SEASONED RICES

Cook about two cups of rice until done. Cooking times and liquid amounts will vary according to whether you use brown or white. Allow rice to cool almost fully then:

a) mix with about a teaspoon of soy sauce and a splash of sesame oil, some salt and pepper and 1 can of very good tuna. Form into shapes and top with scallions, pickles or sesame seeds

OR

b) mix with 1 small can of well drained clams, a splash of sake and a plenty of salt and cayenne pepper. Form into desired shape and garnish with thin strips of nori seaweed or minced red onion.