Vegan Sushi-Style Burgers with Crispy Rice Buns
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
Toppings
- Furikake seasoning or cut nori sheets (optional)
- kale leaves
- avocado, sliced
- purple cabbage, julienned
- yellow mustard
- maple syrup
Preparation
Season the cooked sushi rice with rice vinegar and mirin, then let it cool down
Form rice buns by placing about 1/3 cup of rice into a 2-inch diameter round bowl wrapped in plastic and pressing tightly with a spoon or spatula. Alternatively, use a glass bowl or sushi presser
Heat a non-stick pan with a drizzle of oil over medium heat and sear the rice buns until golden brown on both sides. Set aside
In the same pan, add a little more oil and sear the Field Roast FieldBurger for 2-3 minutes per side until slightly crispy
Assemble the burger by placing one rice bun on a plate, then layering with a kale leaf, a handful of julienned purple cabbage, the FieldBurger patty, and a few avocado slices
Add a tiny spoonful of maple mustard, top with the second rice bun, and sprinkle with Furikake seasoning before serving
