Toasted Rice Burgers with Teriyaki Oyster Mushrooms
Ingredients
- 3 cups fresh oyster mushrooms (around 200g), cut into small strips
- 2 cups cooked Japanese rice
- 3 tablespoons teriyaki sauce
- 2 teaspoons soy sauce, optional
- 1 tablespoon canola oil or cooking oil of choice (split usage)
- 1 bell pepper, sliced into strips
- Lettuce
- Sesame seeds
- Spring onions, roughly chopped
Preparation
Heat a pan, add half a tablespoon of oil, and sauté the bell peppers until tender, then set aside.
Add the mushrooms and teriyaki sauce to the pan, cook for 6 to 8 minutes over medium heat until mushrooms are cooked and tender, then set aside.
Divide the 2 cups of cooked Japanese rice into 4 portions, measuring half a cup each.
Prepare a round container with plastic, silicon, or paper wrap, add the rice, compact it, and flatten it out, using water to prevent sticking if needed.
Wrap the rice well, remove it from the mold, and shape the sides as needed, repeating until you have 4 round rice buns.
Heat a non-stick pan and brush with a quarter tablespoon of oil, add the rice buns, and pan fry for 6 to 7 minutes on each side until lightly browned and crisp, sprinkling with soy sauce if desired.
Assemble the burgers by adding lettuce, bell peppers, mushrooms, sesame seeds, spring onions, and more teriyaki sauce as desired.
Tips
Oyster mushrooms can be substituted with shiitake or other mushrooms, sliced into small strips or pieces.
You will need a round container for molding, reusable plastic or silicon wrap, and a small bowl with water to prevent rice from sticking.
