In a small saucepan, cook the short-grain rice with 1 cup of water, covered, for 20 minutes.

Stir occasionally to prevent sticking.

Once the rice is cooked and the water is absorbed, add 2 teaspoons of rice wine vinegar, 1 ounce of thinly sliced scallions, and 1 tablespoon of chopped pickled ginger.

Mix well to combine all ingredients.

Let the mixture cool slightly until it is cool enough to handle.

Shape the rice mixture into desired shapes, such as small patties or balls.

Heat a nonstick skillet over medium heat and spray with cooking spray.

Place the rice cakes in the hot skillet and brown on both sides until golden brown, about 3-4 minutes per side.

Transfer the browned rice cakes to a sheet pan.

Keep the rice cakes warm in a hot oven (around 200°F) until ready to serve.

Serve warm as needed.