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
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight :)