Place the mochi in a dry, heated cast iron skillet or heavy stainless steel skillet, cover and cook 3 to 4 minutes on low to medium-low. Flip the mochi, cover and cook another 3 to 4 minutes or until the mochi puffs up.
While the mochi is cooking, heat the syrup in a small pan. Place roasted, ground nuts in a small bowl. When the mochi is done, dip it into the hot syrup, roll it in the nuts and eat while hot.
Variation: Mochi can be baked at 350° for about 10 minutes or until it puffs up instead of pan frying.
Per serving - 258 calories, 9 g fat (30% calories from fat), 6 g protein, 39 g carbohydrate, 3 g fiber, 0 mg cholesterol, 40 mg sodium