The rice burger has been circling the internet recently as an epic tidalwave of brightly coloured rice concoctions. They are simply too much fun, and a great gluten free mid week option, so I’m here to bring you my version for a Chicken Teriyaki Rice Burger (because teriyaki chicken is incredible when made fresh at home!).
While all the rice burgers I’ve seen look amazing, many of them look like they would fall apart in an instant. Now, a rice burger is never going to stay together like a burger bun, but making the rice bun using sushi rice or medium grain rice and forming it in an egg ring mold will make all the difference. The bun will definitely stay together better but you may still need to wrap it in paper when you hold it just in case.
It is a rather simple method really, and easier than it looks. You simply boil up some sushi rice or medium grain rice, form them into “buns” by using a round egg ring (the tool I use to form all my patties and fritters that are at risk of falling apart) and then toast each side in a pan with a little oil. Then you make teriyaki chicken pieces using sake, mirin, honey and soy sauce and there you have it!
Chicken Teriyaki Rice Burger
- 8 cups cooked sushi rice or medium grain rice
- 1 tablespoon sesame oil
- 1/2 teaspoon Sichimi Togarashi chili flakes (Japanese chili flakes)
- 1 teaspoon white sesame seeds
- Seaweed sheets, to decorate
- 450g skin-off chicken thighs, chopped into 2.5cm pieces
- 2 teaspoons freshly grated ginger
- 1/4 teaspoon salt
- 1 tablespoon grapeseed oil or vegetable oil
- 2 tablespoons sake
- 1 tablespoon honey
- 1 tablespoon mirin
- 1 tablespoon soy sauce
Start by preparing the chicken. Add the chicken pieces to a large bowl and mix well with the ginger and salt. Cover and set aside in the fridge for 30 minutes.
To make the rice burger buns, spray egg rings with vegetable oil (to prevent the rice from sticking) then take a large handful of rice and press into an egg ring trying to get it as compact and full as possible. Gently push the rice out of the egg ring and set aside. Repeat with remaining rice.
Heat a large heavy bottom frying pan over medium heat. Add 1/2 the sesame oil and then four rice buns and cook until lightly golden on each side. Once off the heat, sprinkle the tops with sesame seeds and chili flakes. Repeat with the remaining sesame oil and rice buns.
Remove the chicken from the fridge and pat dry with paper towel removing some of the ginger if necessary. Ensure the frying pan is still hot and place the chicken in the pan tossing until lightly golden on all sides. Add 1 tablespoon of the sake and quickly place a lid on the pan to steam the chicken for about 2-3 minutes.
In a small bowl mix together the remaining sake, honey, mirin and soy and stir well. Remove the lid from the chicken and use a paper towel to wipe up an excess liquid in the pan. Add the sake mixture, turn the heat up to high, and while the mixture is bubbling, toss the chicken constantly coating it with the sauce. When the mixture has thickened and is glazing the chicken, remove from the heat.
To assemble the burger, take one of the rice buns and top with butter lettuce, add the teriyaki chicken and then top with another rice bun and wrap a piece of nori around the top. Serve immediately.