Two Epic Forms

Onigiri: rice triangles with simple fillings. When the filling is plain salted salmon, umeboshi, or just seaweed, and the soy-based sauces stay off, they adapt well.
Yaki onigiri: grilled rice balls. Brushed with gluten-free tamari instead of standard soy, they keep the same charred, nutty exterior without the wheat.
Plain grilled skewers: salt-seasoned chicken, mushrooms, or shishito peppers, cooked without tare glaze, line up neatly with many gluten-free needs.

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