Begin by rinsing 2 cups of short grain rice under cold water until the water runs clear, then soak it for 30 minutes. Drain and transfer the rice to a rice cooker, adding the appropriate amount of water according to your cooker’s instructions. Cook until the rice is fluffy and sticky, about 30 minutes.

In a medium mixing bowl, combine 2 tablespoons of miso, 1 tablespoon of mirin, 1 tablespoon of sake (optional), and 1 teaspoon of sugar, blending with a fork until smooth. Integrate 1 tablespoon of softened butter.

Let the rice cool slightly. Use damp hands or cling wrap to prevent sticking, and divide the rice into 6 equal portions. Shape each portion into a triangle or oval form.

Heat a cast iron skillet over medium heat and melt a dollop of butter. Place the rice balls in the skillet and brush the tops with the miso mixture. Grill for 3-4 minutes on each side until golden brown.

Wipe the skillet clean, add vegetable oil, and grill the rice balls, brushing each with soy sauce for 3-4 minutes on each side.

Once grilled, remove from skillet, garnish with sesame seeds, chives, or everything bagel seasoning. Serve on a platter.