Sushi Style Vegan Rice Burgers
Ingredients
- 3 cups cooked sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon mirin
- a pinch of salt (optional)
- 1 package Field Roast FieldBurger, thawed to room temperature
Suggested fillings
- kale
- avocado
- purple cabbage
Optional toppings
- Furikake seasoning or nori sheets (optional)
Condiment
- yellow mustard
- maple syrup
Preparation
Season cooked rice with mirin and rice vinegar, then let it cool down. Shape the rice into buns by placing about 1/3 cup of rice into a wrapped 2-inch diameter round bowl with a flat bottom and pressing tightly with a spoon or spatula; alternatively, use a glass bowl or sushi presser. Sear the rice buns in a heated non-stick pan with a drizzle of oil until golden brown on both sides, then set aside.
Sear the thawed Field Roast FieldBurger in the same pan with a little more oil for 2 to 3 minutes per side until slightly crispy.
Assemble the burger by placing a rice bun on a plate, layering with a kale leaf, purple cabbage, Field Roast FieldBurger, and avocado slices. Add a small amount of maple mustard, top with another rice bun, and sprinkle with Furikake seasoning to serve.
