Miso-glazed grilled rice triangles

Ingredients

For 1 serving

• Sushi rice45 g
• Miso8 g
• Sesame oil1 teaspoon
• Maple syrup1 teaspoon

Contains: soy, sesame

Method

1. Rinse the sushi rice in a sieve under cold water, rubbing it between your fingers, until the water runs almost clear.
2. Put it in a small pan with about one and a quarter times its volume of water, bring to the boil over medium heat, then turn to the lowest heat, cover and cook for 12 minutes without lifting the lid; turn off and leave to rest covered for 10 minutes, until it has absorbed all the water.
3. Meanwhile mix the miso with the maple syrup in a small cup until the glaze is smooth.
4. With wet hands shape 2 thick, very compact triangles, pressing firmly, so they don't fall apart in the pan.
5. Heat the sesame oil in a non-stick frying pan over medium heat and brown the triangles for 3 minutes per side without moving them, until a crisp crust forms.
6. Brush them with the miso glaze on both sides and cook for another minute per side, until the glaze caramelises without burning; serve hot.