Vegan Rice Burger with Kinpira

Rice Buns

With wet palms, scoop out 3 tablespoons of cooked short grain or glutinous rice.

Press firmly together into the shape of a patty about 4 inches wide. Keep wetting hands to prevent the rice from sticking to them. You could also use a circular mold. Brush each buns with soy sauce and set aside. Make about 4 buns.

Heat a large frying pan or griddle and lightly oil. Add rice buns and cook until golden brown and crispy on each side.

Remove from pan.

Vegan Mushroom Lentil Patty

Heat oil in a pan and add mushrooms and onions, cooking until browned. Turn off heat.

Next, add lentils to a bowl and mash with a fork until the mixture starts to clump together. Try not to mash until completely smooth to add texture to the patties.

To mushrooms, add herbs, garlic, liquid aminos/soy sauce and lentils. Heat through and season to taste with salt and pepper. Remove from heat and stir in almond flour.

Shape into 2 equal patties (2-3 tbsps of the mix) and place on a plate. Heat a frying pan and add 1 tablespoon oil. Fry the patties for about 5 minutes until nicely brown on all sides.

You can also bake the patties. Preheat your oven to 375°F (190°C), place them on a tray and bake for 15 to 20 minutes until even and brown on the outside.

Kinpira

Slice carrot and daikon into matchstick pieces.

Heat oil in a pan and saute carrot, daikon radish and garlic for 30 seconds. Add soy sauce and teriyaki sauce. Simmer on low heat until the sauce thickens.

To Assemble:

Take one rice bun and top with 2 nori sheets, lentil patty, kinpira, sesame seeds and another bun.