Sushi-Style Vegan Burgers with Rice Buns
Ingredients
- 3 cups cooked sushi rice
- 1 package FieldBurger vegan patties, thawed
- 2 tablespoons rice vinegar
- 1 tablespoon mirin
- a pinch of salt (optional)
Optional topping
- Furikake seasoning or cut nori sheets (optional)
Fillings
- kale leaves
- avocado slices
- julienned purple cabbage
Condiment
- yellow mustard
- maple syrup
Preparation
Rice buns
Season the cooked rice with mirin and rice vinegar, then let it cool down.
Place about 1/3 cup of rice into a 2-inch diameter round bowl wrapped with plastic wrap to form the sushi bun.
Press the rice tightly using a spoon or spatula, or use a glass bowl or sushi presser to shape the rice.
Sear the rice bun in a heated non-stick pan with a drizzle of oil until golden brown on both sides.
Set the rice buns aside until ready to use.
Patty
Add a little more oil to the same pan and sear the thawed FieldBurger for about 2-3 minutes on each side until slightly crispy.
Assembly
Place one rice bun on a plate.
Layer with a kale leaf, a handful of julienned purple cabbage, the seared FieldBurger, and a few avocado slices.
Add a tiny spoonful of maple mustard.
Top with another rice bun.
Sprinkle with Furikake seasoning.
Serve immediately.
