Toasted Rice Burgers with Teriyaki Mushrooms
Ingredients
- 3 cups fresh oyster mushrooms (around 200g)
- 2 cups cooked Japanese rice
- 3 tbsp teriyaki sauce
- 2 tsp soy sauce, optional
- 1 tbsp canola oil, or cooking oil of choice
- 1 bell pepper
Toppings
- Lettuce
- Sesame seeds
- Spring onions
Preparation
Heat a pan, add 1/2 tbsp oil, and sauté the bell peppers until tender; set aside.
Add the mushrooms and teriyaki sauce, and cook for 6-8 minutes over medium heat until the mushrooms are cooked and tender; set aside.
Divide the 2 cups of cooked Japanese rice into 4 portions of 1/2 cup each.
Prepare the container by placing plastic wrap flat on it, add rice, and compact it, using wet fingers to prevent sticking.
Flatten the rice, wrap it well, remove from the mold, and shape the sides as needed; repeat to make 4 round rice buns.
Heat a non-stick pan, brush with 1/4 tbsp oil, add the rice buns, and pan-fry each side for 6-7 minutes on medium-high heat until lightly browned and crisp, sprinkling with 1/2 tbsp soy sauce if desired; carefully flip to brown the other side.
Assemble the burgers by adding lettuce, bell peppers, mushrooms, sesame seeds, and teriyaki sauce as desired.
Tips
If you don’t have oyster mushrooms, use shiitake mushrooms or other mushrooms of choice, sliced into small strips.
The size of the buns depends on the container used; a 3-inch diameter container yields buns about 3/4 inch thick.
