I love rice cakes.  They keep the blood sugar even with some flavor attached.  I especially like greek salad so when I started making rice cakes, these seemed like a good one to adapt.

Boil the water and add the rice salt and oregano.  Cook for about 12 minutes, then turn off the heat for 10 minutes (or however you make sushi rice).

Add to the rice:

Press the mixture into a 9x12 baking dish.  Press about 15 grape tomatoes into the top of the rice cakes and compress the rice again.  Cover and chill until it sets up.

Cut the rice cakes so that one grape tomato is in the center of each rice cake (not cutting the tomatoes keeps the cakes from falling apart and makes them last).