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A finished rice burger that has been cut in half and is being held to show the inside of each half.
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Rice Burger

By: Min Kwon | MJ and Hungryman
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.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
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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.
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Nutrition

Calories: 511kcal | Carbohydrates: 61g | Protein: 15g | Fat: 22g | Sodium: 294mg | Potassium: 282mg | Fiber: 2g | Sugar: 2g | Vitamin A: 740IU | Vitamin C: 8mg | Calcium: 175mg | Iron: 4mg
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