RICE BURGER
If you are craving something fun, fresh, and full of texture, give this rice burger a try! I tried my first one years ago in Tokyo, and I still remember the crunch of the rice bun and the first moment you bite into it! Inspired by that experience, I created this plant-based version with crispy tofu, quick pickled carrots and cucumber, and vegan chili mayo. It’s perfect if you have left-over sushi rice and you want to make this the next day.
Servings: 2
Ingredients
For the rice buns:
- 400 g cooked and seasoned sushi rice measured after cooking, 100g per bun (you will need 2 buns for 1 burger), cold
- neutral oil for frying
Other fillings:
- pickled carrots and cucumber
- crispy tofu store-bought, then air-fried for maximum crispiness
- lettuce greens, and/or sliced avocado (optional)
- chili mayo
- soy sauce or tamari
- Furikake seasoning alternatively sesame seeds
Instructions
- Form 4 balls with the sushi rice (100g each). Using plastic wrap press them into a patty shape (burger size). You can also make some extra and store them wrapped in the fridge.
- Heat oil in a non-stick pan and fry the rice on both sides until golden and crispy (about 3-5 minutes per side).
- Prepare your other fillings, such as the crispy tofu.
- Assemble the burgers: Drizzle the bottom rice bun with soy sauce and chili mayo. Add greens (if using), crispy tofu, pickled veggies, and another dollop of mayo. Top with the second rice bun and press gently. Sprinkle with Furikake seasoning.
- Serve immediately with extra pickles, soy sauce, and chili sauce! Enjoy!