Easy Vegan Sushi-Style Burgers
Ingredients
- 3 cups cooked sushi rice
- 1 package Field Roast FieldBurger, thawed to room temperature
- 2 tablespoons rice vinegar
- 1 tablespoon mirin
- a pinch of salt (optional)
- Furikake seasoning or cut nori sheets (optional)
Fillings
- kale
- avocado slices
- julienned purple cabbage
Condiment
- Yellow mustard with maple syrup
Preparation
Season the cooked rice with mirin and rice vinegar, then let it cool down.
To make the sushi bun, place about 1/3 cup of rice into a wrapped 2-inch diameter round bowl with a flat bottom and press the rice tightly using a spoon or spatula.
Alternatively, use a glass bowl or sushi presser to shape the rice.
In a heated non-stick pan with a drizzle of oil, sear the rice bun until golden brown on both sides and set aside until ready to use.
Using the same pan, add a little more oil and sear the thawed Field Roast FieldBurger for about 2-3 minutes on each side until slightly crispy.
To assemble the sushi burger, place one rice bun on a plate, layer it with a kale leaf, a handful of julienned purple cabbage, a Field Roast FieldBurger, and a few avocado slices.
Add a tiny spoonful of maple mustard, top with another rice bun, and finish with a sprinkle of Furikake seasoning before serving.
