THE RICE BURGER WITH TERIYAKI MUSHROOMS YOU NEED TO TRY NOW from buzai232's blog

THE RICE BURGER WITH TERIYAKI MUSHROOMS YOU NEED TO TRY NOW

This rice burger with teriyaki mushrooms is vegan, tasty, and no doubt has become one of my favorite dishes to make for my family.Get more news about Rice Burger Forming,you can vist our website!

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 – 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.
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.

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.