3 cups cooked sushi rice
1 package FieldBurger – thawed to room temperature
2 tablespoon rice vinegar
1 tablespoon mirin
a pinch of salt (optional)
Furikake seasoning or cut nori sheets (optional)
Filling suggestions: kale, avocado slices, julienned purple cabbage
Condiment: Yellow mustard with maple syrup
1. Season cooked rice with mirin and rice vinegar, then let it cool down. To make the sushi bun, place about ⅓ cup of rice into a wrapped 2” diameter round bowl with a flat bottom. Then, press the rice tightly using a spoon or spatula. Alternatively, you can use a glass bowl or sushi presser to shape the rice. In a heated non-stick pan with a drizzle of oil, sear rice bun until golden brown on both sides. Set aside until ready to use.
2. Using the same pan, add a little more oil, then sear the thawed .
FieldBurger for about 2-3 mins on each side until slightly crispy.
3. To assemble the sushi burger, place one rice bun on a plate, layer it with a kale leaf, a handful of julienned purple cabbage, a fieldroast FieldBurger, and a few avocado slices.
Then, add a tiny spoonful of maple mustard, top it with another rice bun and finish it off with a sprinkle of Furikake seasoning before serving. Enjoy.