These Toasted Crispy Rice Burgers with Teriyaki Mushrooms are a rice-lovers dream. These were inspired by the rice burgers from MOS burger, a Japanese fast food chain that serves rice burgers (and regular burgers as well!). I love that nice crisp form the rice buns and that satisfying bite you get from the tasty mushroom filling.
THE INSPIRATION FOR THESE RICE BURGERS: MOS BURGERS
I remember eating rice burgers growing up from MOS burgers and loved the concept of eating rice with a really food filling because I always preferred rice over bread. During our trip to Japan, I came across a famous chain offering rice burgers and through to myself I could easily make one for myself. So yes, I took it as a challenge to create a vegan version of those rice burgers I would enjoy. Here they are!
I’m going to be complete honest: these were so much harder to shoot than they look. The rice tends to stick everywhere but that’s also the beauty of Japanese rice! You’ll have to use Japanese or sushi rice for this recipe because it’s the only way to get the bun to stick well enough.
MUSHROOMS AND OTHER FILLING OF CHOICE
I used mushrooms to recreate that somewhat ‘meaty’ texture and it also resembles slices of beef, in my opinion. It was also very timely that I had a lot of fresh oyster mushrooms on hand and breaking apart oyster mushrooms into strips give the filling an amazing texture.
IF YOU DON’T HAVE OYSTER MUSHROOMS, feel free to use there mushrooms of choice.
You can also use other filling such as tofu, plant-based meat, etc.
HOW TO MAKE THESE RICE BURGERS
What you’ll need for the rice buns:
- cooked and cooled Japanese or sushi rice (this is essential)
- soy sauce or teriyaki sauce, see homemade recipe here (optional to brush when cooking)
MAKING THE BUNS
Some tools 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)
- Small bowl with water
WHAT TO DO:
- Make sure your rice has been cooled. 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 for a few minutes.
- Divide the 2 cups of cooked Japanese or sushi rice into 4 portions, measuring 1/2 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 the container. Place the plastic/paper/silicon wrap flat on the container. Add in the rice. 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 4 round rice ‘buns’.
MUSHROOM FILLING
- small bell pepper sliced into strips (optional) — onions are great too!
- Neutral oil for cooking
- fresh oyster mushrooms
- teriyaki sauce , see homemade recipe here (adjust to your taste)
PREPARE THE TERIYAKI MUSHROOM FILLING
- Heat a pan. Add in 1/2 tbsp oil and sauté the bell peppers. Cook until tender then set aside.
- Add in the mushrooms/protein of choice and teriyaki sauce. Cook for 6-8 minutes over medium heat until mushrooms are cooked and tender. Feel free to season the filling and adjust to your taste. Once cooked, set aside.
PAN-FRYING THE RICE BUNS
- 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 4 round rice ‘buns’.
- Heat a non-stick the pan and brush with neutral oil. Once hot, add in the rice buns. Pan fry on each side for 6-7 minutes on medium high heat until lightly browned and crisp. Brush the buns with some soy sauce or teriyaki sauce (homemade recipe here), if desired (this is just for extra flavour).
ASSEMBLING THE RICE BURGERS
- Teriyaki mushrooms or other filling choice
- Lettuce
- Sesame Seeds
- Spring Onions roughly chopped
- Vegan mayo
- Hot sauce
Some 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.
ENJOY YOUR RICE BURGERS!
OTHER VEGAN RECIPES YOU MIGHT LOVE:
- Japanese Chahan or Fried Rice
- Tom Yum Fried Rice
- Miso Butter Fried Rice
- “Beef” Bulgogi Bowls
- Spicy “Pork” Stir-Fry
- Adobo
- Tokwa’t Baboy
- Filipino Kaldereta or ‘Meat’ Stew
Toasted Rice Burgers with Teriyaki Mushrooms
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
Filling
- 1 small bell pepper sliced into strips (optional) — onions are great too!
- Neutral oil for cooking
- 3 cups fresh oyster mushrooms around 200g, broken apart into small strips or sliced
- 3-4 tbsp teriyaki sauce , see homemade recipe here (adjust to your taste)
- Salt and pepper to taste
Rice buns
- 2 cups cooked and cooled Japanese or sushi rice (this is essential)
- 2 tsp soy sauce or teriyaki sauce ,see homemade recipe here (optional)
Assembling the rice burgers
- Teriyaki mushrooms or other filling choice
- Lettuce
- Sesame Seeds
- Spring Onions roughly chopped
- Vegan mayo
- Hot sauce
Instructions
Filling
- Heat a pan. Add in 1/2 tbsp oil and sauté the bell pepper. Cook until tender then set aside.
- Add in the mushrooms and teriyaki sauce. Season with salt and pepper, to taste, if needed. Cook for 6-8 minutes over medium heat until mushrooms are cooked and tender. Once cooked, set aside.
Rice Buns
- Make sure your rice has been cooled. 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 for a few minutes.
- Divide the 2 cups of cooked Japanese or sushi rice into 4 portions, measuring 1/2 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 the container. Place the plastic/paper/silicon wrap flat on the container. Add in the rice. 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 4 round rice ‘buns’.
- Heat a non-stick the pan and brush with neutral oil. Once hot, add in the rice buns. Pan fry on each side for 6-7 minutes on medium high heat until lightly browned and crisp. Brush the buns with some soy sauce or teriyaki sauce (homemade recipe here), if desired (this is just for extra flavour). Carefully flip over using a spatula and brown the other side and crush with sauce as well.
Assembling the rice burgers
- Assemble the burgers by adding some lettuce, bell peppers, mushrooms, sesame seeds, and more teriyaki sauce as desired. You can also spread some vegan mayo and hot sauce if desired. Enjoy!
Storing the burgers
- 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.
Notes
MUSHROOMS AND FILLING
- 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
- You can also use other filling such as tofu, plant-based meat, etc.
NUTRITIONAL INFO
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