Gōriki

Mix rice flour, glutinous rice flour, salt, and warm water into a soft dough that holds together.

Shape the dough into small flat rounds and steam them until springy and opaque.

Brush the cakes with a soy and mirin glaze, then sear them lightly in an oiled skillet.

Turn until both sides show browned patches while the centers remain chewy.

Finish with sesame seeds and nori strips and serve the rice cakes warm.