These mushroom rice burgers with sriracha mayo are inspired by those from Mos Burger, a Japanese food chain serving rice burgers. The rice buns are brushed with soy sauce and toasted until crisp and filled with mushrooms that are seared then cooked in a sweet-savory sauce.
The mushrooms are served with fresh lettuce and a generous dollop of sriracha mayo for some richness and extra flavor.
TOOLS/EQUIPMENT YOU’LL NEED
- Round container to use as a mold
- Reusable plastic, silicon, or paper wrap (I used a reusable silicon wrap–similar one here) – https://amzn.to/3rA07cp
- Small bowl with water
INGREDIENTS YOU’LL NEED TO MAKE THESE RICE BURGERS
MUSHROOMS
- 350 g fresh oyster mushrooms or other mushrooms of choice, see recipe notes below (I used pink oyster mushrooms)
- 2 tbsp sake
- 2 tbsp mirin
- 2 tbsp soy sauce or more to taste
- 1 tsp dark soy sauce optional for color
- 1-2 tbsp sugar adjust to taste
- 1 tbsp sesame oil
RICE BURGERS
- 3.5 cups cooked and cooled Japanese rice around 1/2 to 3/4 cup per bun
- Neutral oil for cooking
- Soy sauce for brushing
SRIRACHA MAYO
- 1/2 cup vegan mayo
- 1-2 tbsp sriracha adjust according to desired heat
- 1/2 to 1 tbsp lemon juice adjust according to desired acidity
- 1-2 tsp sugar to counter acidity
- 1/4 tsp garlic powder or 1 clove garlic
- Pinch of smoked paprika
- Salt to taste
- 1-2 tbsp water to loosen – optional (only needed if your mayo if very thick)
TO ASSEMBLE
- Lettuce or shredded cabbage
- Sesame seeds for garnish
COOK THE MUSHROOMS
- For the mushrooms, you can simply break these apart or keep them whole (if using small oyster mushrooms). I simply chopped off the tough ends of the oyster mushrooms and separated the pieces.
- Heat a large non-stick pan or skillet over medium heat.
- Once hot, place the mushrooms and spread apart on the pan.
- Sear the mushrooms on dry heat until browned then flip over to cook the remaining sides.
- This is to allow any excess moisture from the mushrooms to evaporate.
- Once the mushrooms are cooked through and tender, add in the sake, mirin, soy sauce, dark soy sauce (if using), and sugar.
- Mix well to coat the mushrooms and allow the mushrooms to cook down in the sauce for 2-3 minutes or until the sugars start to glaze each piece.
- Taste the mushrooms and feel free to adjust to your taste, if needed. The seasonings will create a sweet-savory sauce.
- Turn off the heat. Drizzle the sesame oil over the mushrooms and mix well.
PREPARING THE RICE BUNS
- Make sure your rice has been cooled completely. If using leftover rice that has been refrigerated and may have dried up a bit, you can splash some water and cover the rice then quickly microwave. Mix well and allow to cool.
- Divide the cooked Japanese or sushi rice into 6 portions, measuring 1/2 to 3/4 cup each. This part will depend on the size of your buns but I used a 3-inch (diameter) round container I found and was able to make a bun that was roughly 3/4 inch thick.
- Prepare a small bowl with water so you can dip your rice spatula and fingers in it to prevent the rice from sticking.
- Prepare the container. Place the plastic/paper/silicon wrap flat on the container. Add in the rice. Carefully press down with your fingers after dipping them in water. Make sure it is compact.
- You can dip your fingers in the bowl with water to help prevent the rice from sticking to your fingers.
- Flatten out the rice then wrap it well. Take it out of the mold then continue to shape the sides as needed. Repeat these steps until you have 6 round rice ‘buns’.
COOKING THE RICE BUNS
- Heat a non-stick the pan (I used the same pan as the mushrooms) and brush or spray with a thin layer of neutral oil.
- Once hot, add in the rice buns. Brush with a thin layer of soy sauce on each side.
- Pan fry on each side for 4-5 minutes on medium high heat or until lightly browned and crisp. Carefully flip over using a spatula.
- Once the rice buns are toasted to your liking, set these aside and cook the rest.
SRIRACHA MAYO
- Mix all the ingredients for the mayo in a bowl. Feel free to adjust the seasoning depending on your preferred taste.
- Set the mayo aside.
ASSEMBLING THE RICE BURGERS
- Assemble the burgers by adding some lettuce, cooked mushrooms, a generous drizzle of sriracha mayo, and a sprinkle of sesame seeds.
- Enjoy your rice burgers!
STORAGE TIPS
- For leftovers or preparing these ahead, allow the burger to completely cool and then wrap the assembled burgers in some plastic wrap and place in an air-tight container to refrigerate.
- Make sure it’s sealed well because the rice can dry out if exposed to the cold.
- You can opt to pan-fry the leftover rice buns with a splash of water until they start to soften again. I like to pan-fry the rice buns with a splash of water and then quickly sauté the ,mushrooms as well before assembling back the burgers.
- You can also opt to quickly microwave the leftover rice burgers to heat these.
OTHER RECIPES YOU MIGHT ENJOY
- “Beef” Bulgogi Bowls
- Spicy “Pork” Stir-Fry
- Korean Cucumber Salad
- Vegan Kimchi
- Kimchi Mayo Deopbap
- Tofu “Chicken” Teriyaki
- Eggplant and Tofu Teriyaki
LOOKING FOR MORE VEGAN ASIAN RECIPES?
You can get a copy of my cookbook, Vegan Asian!
If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!
Mushroom Rice Burgers with Sriracha Mayo
These mushroom rice burgers with sriracha mayo are inspired by those from Mos Burger, a Japanese food chain serving rice burgers. The rice buns are brushed with soy sauce and toasted until crisp and filled with mushrooms that are seared then cooked in a sweet-savory sauce. The mushrooms are served with fresh lettuce and a generous dollop of sriracha mayo for some richness and extra flavor.
Equipment
- Round container to use as a mold
- Reusable plastic, silicon, or paper wrap (I used a reusable silicon wrap–similar one here)
- Small bowl with water
Ingredients
MUSHROOMS
- 12.5 oz fresh oyster mushrooms or other mushrooms of choice (see recipe notes below)
- 2 tbsp sake
- 2 tbsp mirin
- 2 tbsp soy sauce , or more to taste
- 1 tsp dark soy sauce , optional for color
- 1-2 tbsp sugar , adjust to taste
- 1 tbsp sesame oil
RICE BURGERS
- 3.5 cups cooked and cooled Japanese rice (around 1/2 to 3/4 cup per bun)
- Neutral oil , for cooking
- Soy sauce , for brushing
SRIRACHA MAYO
- 1/2 cup vegan mayo
- 1-2 tbsp sriracha , adjust according to desired heat
- 1/2 to 1 tbsp lemon juice , adjust according to desired acidity
- 1-2 tsp sugar , to counter acidity
- 1/4 tsp garlic powder or 1 clove garlic
- Pinch smoked paprika
- Salt , to taste
- 1-2 tbsp water , to loosen – optional (only needed if your mayo if very thick)
TO ASSEMBLE
- Lettuce or shredded cabbage
- Sesame seeds , for garnish
Instructions
COOK THE MUSHROOMS
- For the mushrooms, you can simply break these apart or keep them whole (if using small oyster mushrooms). I simply chopped off the tough ends of the oyster mushrooms and separated the pieces.
- Heat a large non-stick pan or skillet over medium heat.
- Once hot, place the mushrooms and spread apart on the pan.
- Sear the mushrooms on dry heat until browned then flip over to cook the remaining sides.
- This is to allow any excess moisture from the mushrooms to evaporate.
- Once the mushrooms are cooked through and tender, add in the sake, mirin, soy sauce, dark soy sauce (if using), and sugar.
- Mix well to coat the mushrooms and allow the mushrooms to cook down in the sauce for 2-3 minutes or until the sugars start to glaze each piece.
- Taste the mushrooms and feel free to adjust to your taste, if needed. The seasonings will create a sweet-savory sauce.
- Turn off the heat. Drizzle the sesame oil over the mushrooms and mix well.
PREPARING THE RICE BUNS
- Make sure your rice has been cooled completely. If using leftover rice that has been refrigerated and may have dried up a bit, you can splash some water and cover the rice then quickly microwave. Mix well and allow to cool.
- Divide the cooked Japanese or sushi rice into 6 portions, measuring 1/2 to 3/4 cup each. This part will depend on the size of your buns but I used a 3-inch (diameter) round container I found and was able to make a bun that was roughly 3/4 inch thick.
- Prepare a small bowl with water so you can dip your rice spatula and fingers in it to prevent the rice from sticking.
- Prepare the container. Place the plastic/paper/silicon wrap flat on the container. Add in the rice. Carefully press down with your fingers after dipping them in water. Make sure it is compact.
- You can dip your fingers in the bowl with water to help prevent the rice from sticking to your fingers.
- Flatten out the rice then wrap it well. Take it out of the mold then continue to shape the sides as needed. Repeat these steps until you have 6 round rice ‘buns’.
COOKING THE RICE BUNS
- Heat a non-stick the pan (I used the same pan as the mushrooms) and brush or spray with a thin layer of neutral oil.
- Once hot, add in the rice buns. Brush with a thin layer of soy sauce on each side.
- Pan fry on each side for 4-5 minutes on medium high heat or until lightly browned and crisp. Carefully flip over using a spatula.
- Once the rice buns are toasted to your liking, set these aside and cook the rest.
SRIRACHA MAYO
- Mix all the ingredients for the mayo in a bowl. Feel free to adjust the seasoning depending on your preferred taste.
- Set the mayo aside.
ASSEMBLING THE RICE BURGERS
- Assemble the burgers by adding some lettuce, cooked mushrooms, a generous drizzle of sriracha mayo, and a sprinkle of sesame seeds.
- Enjoy your rice burgers.
STORAGE TIPS
- For leftovers or preparing these ahead, allow the burger to completely cool and then wrap the assembled burgers in some plastic wrap and place in an air-tight container to refrigerate.
- Make sure it’s sealed well because the rice can dry out if exposed to the cold.
- You can opt to pan-fry the leftover rice buns with a splash of water until they start to soften again. I like to pan-fry the rice buns with a splash of water and then quickly sauté the ,mushrooms as well before assembling back the burgers.
- You can also opt to quickly microwave the leftover rice burgers to heat these.
WATCH Video
Notes
MUSHROOMS
- If you don’t have oyster mushrooms, feel free to use shiitake mushrooms or other mushrooms of choice and slice them into small strips or pieces
NUTRITIONAL INFO
Serving: 1burger | Calories: 426kcal | Carbohydrates: 20g | Protein: 6g | Fat: 36g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Sodium: 1112mg | Potassium: 540mg | Fiber: 3g | Sugar: 10g | Vitamin A: 64IU | Vitamin C: 4mg | Calcium: 8mg | Iron: 2mg
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