This rice burger with teriyaki mushrooms is vegan, tasty, and no doubt has become one of my favorite dishes to make for my family.
I first saw a version of the sushi burger a few years ago on social media where the typical wheat buns are replaced with rice and really love the idea. Have you tried either a rice or sushi burger? The original rice burger was first created by MOS burger, a hamburger chain in Japan since the 1980s. So, what’s the difference between sushi burger or rice burger, you’d asked? Check out this article — Sushi Burger vs Rice Burger Comparison.
Why you will love this recipe? It is packed with flavors and texture. The patty is made from king oyster mushrooms that are first boiled then pan-fried and basted in teriyaki sauce until flavorful and deeply golden. Then, it’s stacked in between two rice ‘buns’ that were crisped until browned. Making the rice ‘bun’ does take time as you need to compress it in a straight-sided bowl and slowly brown it over low heat – a similar method to making onigiri.
Rice burger with teriyaki mushrooms key ingredients
- Rice – It’s important to use short grain rice in this recipe as it holds well together. Be sure to rinse the rice a few more times before cooking it. Once cooked, let it cool before compressing into a beautiful ‘bun’. To cook the ‘bun’, please use low heat to gril it until a thin crispy layer form. The ‘bun’ is not as fragile once this layer is formed.
- Mushrooms – While you can definitely use other ingredients as the patty, I chose king oyster mushrooms that was first boiled, scored, then pan-fried before basting them in teriyaki sauce.
How to make rice burger with teriyaki mushrooms
Step 1: Prepare the mushrooms
Similar to my vegan roast chick’n and lemon chick’n, king oyster mushrooms are one of the key ingredients here. My mushroom stem comes in large size, so I cut it into 2 sections. For each rice burger, you’ll have 2 mushroom patties.
Boil the mushrooms until it turns from white to grayish, about 5 to 8 minutes, immersing the stems into the hot water when they float up. Then, remove and transfer to an ice bath water to cool. Drain out the water and gently squeeze the stems to remove moisture and pat dry with a towel.
Lay one stem on a chopping board, make a slit lengthwise, and cut open in a spiral motion like unrolling a gift wrapper. For the smaller stem, cut open like an open book. Score both sides and set them aside.
Step 2: Prepare the sauces
There are 3 sauces here: one for rice and another for mushrooms and a final one is Sriracha vegan mayo. I’m picky about how my rice taste and wanted to use another simple mix for it. However, if you are in a time crunch, please use the teriyaki for the rice as well. Note: For a smoother sauce, I’m using freshly squeezed ginger juice instead of minced.
If you like spicy food, I highly recommend that you make the Sriracha mayo. This simple vegan sauce adds a silky touch to the flavorful teriyaki mushrooms. Simply add enough Sriracha to the vegan mayo and mix to combine.
Step 3: Cook and serve
Whether you choose to cook the mushrooms first or rice, it’s up to you. I started with mushrooms first. Add a tablespoon of oil to a heated non-stick pan, then set to medium-low heat. Pat dry mushroom cutlets with a towel if it’s too wet, then pan-fry until aromatic and golden brown on both sides, about 4-6 minutes, pressing down with a spatula whenever they curl up.
Then, take cutlets (one at a time) and dip in the teriyaki sauce. Return to the pan and continue to pan-fry. Repeat this step about 2 times until you get a deeply golden cutlet.
Next, make the rice burger, add 1/2 cup of rice into a lined straight-sided bowl (about 3 inches in diameter). Using the back of a silicone spoon or spatula, compress the rice into about 1.5cm in height. This step will help keep the rice intact and won’t fall off during cooking or eating.
Set a non-stick skillet over medium heat, then turn to medium-low and lightly grease it. Unwrap the rice burger patty and transfer to the heated pan. I find that inverting the patty to a silicone spatula helps make the transfer easy (See video). Fit as many rice burgers as the skillet comfortably fits in one layer. The lesser the patties, the easier it is to flip.
Now, this is the part that Patience is the key. Pan-fry the rice burger until you get a slightly golden thin crust, about 5 minutes. You may take a peek to check it. Once a crust is formed, flip and cook the bottom for another 2 minutes before brushing the top with sauce. Flip again and repeat the sauce on this side, then cook for another 2 minutes.
To assemble, place a rice burger on a plate and top with sliced avocado and nori sheet.
Arrange two mushrooms cutlets and spread them with the Sriracha mayo before closing it with another patty.
Rice burger teriyaki mushrooms cooking tips
- Other filling choices – oyster mushrooms, tofu, or eggplant
- Rice bun cooking tips – I borrowed this method from making onigiri. Low heat and patience are crucial in perfecting the rice. You can always increase the time for a more golden brown layer and brush more sauce if you like a saltier rice burger. While doing that, you must maintain low or medium-low heat. High heat will burn the rice. Set the rice bun aside as the cooled rice will turn chewier.
- Why do I need to wait until the flipped side is cook for 2 minutes before brushing the top with sauce? There are 2 reasons. One is to allow the flipped side to form a thin crust first. Second is you don’t want the sauce to seep through too fast affecting the crispiness of the other side. Once both side has a good crust, you can brush either side with more sauce as desired.
- To increase the cooking efficiency, pan-fry mushrooms and rice bun in separate pans if you have two stoves.
Why you need this Rice Burger Teriyaki mushrooms
- If you like rice, you’ll want to this rice burger
- Rice burger is a perfect choice for gluten-free swap
- They are great for picnic or make-ahead meals
- Healthy and Delicious
If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends!
Rice Burger with Teriyaki Mushrooms
Teriyaki Sauce & Spicy Mayo
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1½ tablespoons maple syrup
- 1 teaspoon freshly squeezed ginger juice or 1 teaspoon grated ginger
- 3 tablespoons vegan mayonnaise
- Sriracha to taste
Rice bun sauce (optional)
- 1½ tablespoon mirin
- 1 tablespoon soy sauce
- 4 large king oyster mushrooms
- 4 cups cooked sushi rice cooled
- Neutral oil for cooking
- Avocado slices for assembly
- 4 nori snack sheets
Prepare the sauces
- Make the Teriyaki sauce: Whisk together the soy sauce, mirin, maple syrup, 1½ tablespoons of water, and the ginger in a bowl until well combined.
- Make the sauce for rice bun: Whisk together mirin and soy sauce in a bowl until well combined.
- Make the sriracha mayo: Combine the mayonnaise and a big squeeze of sriracha in a bowl. Mix until combined, then add more sriracha to taste.
Prepare the mushrooms
- Clean the mushrooms with a brush to remove any debris. Cut off the mushroom top and reserve that for another dish. Halve the stem crosswise. Fill a large saucepan with water. Bring to a boil, then season with salt. Add the stem pieces to the hot water. Boil for 5 to 8 minutes, until the skin turns from white to grayish. Transfer to the ice bath to cool. Drain and pat dry. Using a sharp knife, make a slit lengthwise, then continue to slice in a spiral motion to make a cutlet. Score one side to uncurl the cutlet. Pat dry again.
- Cook the mushrooms: Add a drizzle of oil to a large nonstick skillet over medium heat. Sear the cutlets over medium heat until browned on both sides, about 4 to 6 minutes total, pressing them down with a spatula if they start to curl up. To season, take a cutlet and dip into the teriyaki sauce and return it back to the pan and sear until browned and charred. Repeat with another baste if you’d like. Transfer the teriyaki mushrooms to a plate. Clean the skillet—we’ll be using it again in a bit.
Prepare the rice bun
- Shape the rice patties: Line a small, straight-sided bowl or ramekin (about 3 inches in diameter) with plastic wrap and add ½ cup of rice. Using the back of a spoon, tightly press the rice into a patty. Unwrap and set aside. Repeat with the remaining rice.
- Sear the rice patties: Set a lightly greased nonstick skillet over medium-low heat. Add as many rice patties as will comfortably fit. Cook undisturbed until browned, 5 to 8 minutes. Flip and cook this side for about 2 minutes before brushing the browned side with the teriyaki sauce and continue to cook for another 2 to 3 minutes until the other side is slightly charred, basting a couple more times along the way. Transfer the patties to a wire rack to cool. Repeat with the rest of the rice patties.
Assemble the rice burgers
- Place a seared rice patty on a plate, then top with avocado slices and a nori sheet. Pile with 2 mushrooms cutlets and some sriracha mayo. Close with another rice patty. Repeat with the rest of the ingredients to make three more burgers.
- Please check my extra cooking tips above on how to handle the rice bun.
- Skip the rice sauce and use the Teriyaki for brushing the ‘bun’ if you are in a time-crunch.
- Add more Sriracha for a spicier kick.
I love it.. it turns out so delicious. I love the teriyaki mushroom, but it is quite challenging to cut the mushroom like you did it. The combination of teriyaki mushroom, avocado, nori sheet, and sriracha mayo is so perfect.
Can i make the rice buns, mold it and store in the fridge? And if yes, how long can i store it for?
Tried rice bun…tasty, crispy.