Grilled Teriyaki Rice Wedges

Bring water and salt to a boil in a heavy saucepan — don't use flimsy pan ha, your rice will burn.

Add rice and let it return to boil. Cover, turn heat to low, and cook until water is absorbed, about 25 minutes. Don't peek!

Remove lid and let cool 10 minutes. Naku, don't stir or you'll make it mushy.

Line a 9-inch round cake pan with plastic wrap, leaving plenty hanging over the sides. Trust me on this — makes it easier later.

Spread warm rice in the pan and pack down with back of spoon. Really press it, anak — you want it tight.

Cover with more plastic wrap and press down with bottom of another cake pan until you have a compact rice cake.

Cool to room temperature, then chill in fridge for 2 hours or overnight. This is not negotiable — it needs to be cold and firm.

Remove top plastic and flip onto cutting board. Peel off bottom plastic and cut into 8 wedges with sharp knife.

Mix soy sauce and brown sugar until sugar dissolves. Stir in sesame oil and peanut oil.

Heat your grill to medium-hot. Brush rice wedges with teriyaki mixture.

Grill on oiled grates, turning once and brushing with more sauce every 2-3 minutes until edges are brown and crispy, about 5 minutes per side. Sige na — these are perfect with inihaw na liempo.