Kamenō

Rinse the rice until the water runs mostly clear, then soak it before steaming until glossy and tender.

While warm, shape the rice into compact triangles with damp hands.

Whisk miso, mirin, soy sauce, and sesame oil into a thick glaze.

Grill or broil the rice triangles, brushing with glaze until the edges are browned and aromatic.

Sprinkle with sesame seeds and scallions and serve with pickled ginger.