This post may contain affiliate links. Please see our disclosure policy for more details.
These rice burgers are the perfect blend of comfort and convenience! Packed with flavor, easy to customize, and just as delicious eaten by hand or with a spoon.
Why You’ll Love these Rice Burgers
These rice burgers are a creative take on traditional burgers! They swap bread for seasoned rice, making them both fun and satisfying. Popular in Japanese and Korean cuisine, they’re a flavorful and convenient meal option that’s easy to prep and customize.
- Versatile – Eat it layered like a burger, mix it up in a bowl, or wrap it in seaweed for easier handling.
- Easy to prep – Make 4-6 bowls at a time for effortless meals throughout the week.
- Packed with flavor – Seasoned rice, creamy salmon filling, gooey cheese, and a fried egg create a perfect bite.
- Meal-prep friendly – Enjoy them fresh or reheat for a quick and satisfying lunch or dinner.
- Customizable – Swap the protein, add different veggies, or adjust the seasonings to suit your taste.
- Kid-approved – The fun, layered presentation and delicious flavors make this a hit with little ones.
If you love handheld rice-based foods, you might also enjoy trying these jumeokbap (Korean rice balls), tasty chicken rice balls or rice pancakes for another fun and easy option.
Table of Contents
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Canned salmon – Make sure to drain the salmon well to prevent excess moisture from making the filling too wet.
- Mayonnaise – Makes the filling creamy and smooth while enhancing the flavor (Japanese mayo like Kewpie adds extra umami!).
- Vegetables – Adds nutrition, texture, and flavor—feel free to use whatever you have on hand!
- Fried eggs – Provides protein and a satisfying richness. If prepping ahead, cook the eggs just until set so they reheat well without becoming rubbery.
Best Rice for Burgers
Japanese sushi rice or Korean short-grain rice will work best, as they have just the right amount of chewiness and stickiness. Avoid long-grain rice like basmati or jasmine, as they are too dry and separate easily.
Substitutions and Variations
- Swap salmon for tuna, cooked chicken, or tofu for variety!
- Add kimchi or avocado slices for extra flavor.
- I like to use cheddar cheese but feel free to add your favorite cheese!
Step-by-Step Instructions
Step 1: Season the Rice: In a large bowl, mix warm rice with sesame oil, crushed seaweed, and sesame seeds. Set aside.
Step 2: Make the Salmon Mayo Filling: In another bowl, combine canned salmon, mayonnaise, soy sauce, sesame oil, and finely diced vegetables. Mix well.
Step 3: Assemble the Rice Burgers – Use a small bowl (lightly greased or lined with plastic wrap) to shape each burger. Add a layer of the seasoned rice and press it down evenly.
Step 4: Place a slice of cheese over the rice. Spread ¼ of the salmon mayo filling on top. Add a fried egg. Add another layer of rice on top and press down gently to compact the layers.
Recipe Tips
- Use warm (not steaming hot) rice: It’s easier to work with and helps the rice stick together better when forming the burgers.
- Press the rice firmly: When shaping the rice burgers, press the rice down gently to compact the layers without squishing it too much.
How to Enjoy Rice Burgers
With hands:
If eating with your hands, carefully remove the rice burger from the bowl by lifting the saran wrap, then slice it in half and enjoy. For an extra crispy touch, quickly sear it in a pan. You can also wrap it in a sheet of seaweed for easier handling.
With a spoon:
This is actually how my kids like to eat it. You can easily store the bowl in the refrigerator and pop it in the microwave to reheat when you’re ready to eat. This way, you can mix everything together and enjoy a comforting meal without worrying about keeping it all together!
You can store the bowls in the fridge for 3-4 days.
FAQ
This recipe is naturally gluten-free, but make sure to use gluten-free soy sauce if you’re avoiding gluten. You can also try coconut aminos or tamari for a gluten-free alternative.
Yes, feel free to try out different cheeses! Mild cheeses like mozzarella, cheddar, or gouda work well, but you can use sharper cheeses like Swiss or provolone for a different flavor.
Of course! If you prefer not to use eggs, you can skip them or substitute with a scrambled egg filling option.
You can add any vegetables you like! Try bell peppers, cucumbers, spinach, zucchini, carrots, or peas. Just chop them finely so they blend well with the salmon filling.
More Rice Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Rice Burger
Ingredients
For the rice
- 4 cups cooked short or medium-grain rice
- 1 tablespoon sesame oil
- 10-12 seaweed snack (crushed by hand or cut with scissors)
- 2 teaspoons toasted sesame seeds
For the salmon filling
- 2 (5 oz) cans salmon, drained
- 3 tablespoons mayonnaise
- 1 teaspoon low-sodium soy sauce
- 1 cup finely chopped vegetables of choice, cooked
Other layers
- 4 slices Cheese
- 4 fried eggs
Instructions
- Season the Rice: In a large bowl, mix warm rice with sesame oil, crushed seaweed, and sesame seeds. Set aside.
- Make the Salmon Mayo Filling: In another bowl, combine canned salmon, mayonnaise, soy sauce, sesame oil, and cooked vegetables. Mix well.
- Assemble the Rice Burgers: Grab four small bowls (lined with plastic wrap if intending to eat with hands). Add a layer of seasoned rice and press it down evenly. Add cheese on top. Spread ¼ of the salmon mayo filling over the cheese. Add the fried egg follwed by another layer of rice. Press down gently to compact the layers. Repeat for the remaining 3 bowls.
- Serve: If eating with your hands, carefully remove the rice burger from the bowl by lifting the saran wrap, then slice it in half and enjoy. For an extra crispy touch, quickly sear it in a pan. You can also wrap it in a sheet of seaweed for easier handling.If enjoying with a spoon, You can easily store the bowl in the refrigerator and pop it in the microwave to reheat when you're ready to eat. This way, you can mix everything together and enjoy a comforting meal without worrying about keeping it all together!
Notes
-
- Use warm (not steaming hot) rice: It’s easier to work with and helps the rice stick together better when forming the burgers.
- Press the rice firmly: When shaping the rice burgers, press the rice down gently to compact the layers without squishing it too much.
- You can add any vegetables you like! Try bell peppers, cucumbers, spinach, zucchini, carrots, or peas. Just chop them finely so they blend well with the salmon filling.
- Experiment with different cheeses based on personal preferences.
- Store containers in the fridge for 3-4 days.
