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Blanch the rice cakes in boiling water for 1-2 minutes to soften them. Then, drain the water and rinse the rice cakes under cold tap water. Set aside.
Combine all the sauce ingredients in a saucepan, stirring continuously until the sugar dissolves completely and the sauce thickens. This should take approximately 5 minutes. Be sure to keep stirring to prevent the sauce from burning. Set aside.
Thread the rice cakes and sausages onto the skewers, alternating them in a pattern. For a well-balanced size, aim for three rice cakes and two sausages per skewer.
Heat the oil in a shallow pan until it reaches boiling point. Gently place the skewers into the hot oil and fry them for about one minute on each side to ensure even cooking. Fry the skewers in batches to prevent overcrowding in the pan.
Using tongs, carefully remove the fried skewers from the pan and set them aside on a paper towel. Continue this process until all the skewers have been cooked.
Dip the cooked skewers into the sauce, generously coat both sides evenly by brushing the sauce onto them.
Optionally, garnish with your preferred nuts or seeds, drizzle with the sauce, and serve immediately.