Rice is such a versatile ingredient! Try using it as a burger bun, with my Asian fusion Teriyaki Salmon burger recipe!
1/2 cup soy sauce
1/2 cup granulated sugar
1/4 cup rice vinegar
1/2 teaspoon ground ginger
2 teaspoons cornstarch
2.5 cups cooked jasmine rice
4 4 oz. pieces salmon fillet
salt & pepper
1 cucumber; thinly sliced
4 pieces iceberg lettuce; dried
1 avocado; thinly sliced
Preheat the oven to 400 F.
First, make the teriyaki sauce. In a saucepan, combine soy sauce, sugar, rice vinegar, and ground ginger over medium heat. Stir frequently until the sugar has completely dissolved. Then, mix two teaspoons of water with the cornstarch to make a cornstarch slurry; add to the saucepan and mix. Continue to cook until the mixture has reduced to a thick sauce.
Next, make the rice patties. Dip a 3-inch cookie cutter into a bowl of water, and add rice to form a patty. Remove the cookie cutter and repeat to make a total of 8 patties. Then, heat a drizzle of olive oil in a non-stick pan over medium-high heat. Add patties and sear until golden brown, about 4 minutes per side. (You may need to do this in batches if your pan is not big enough.)
Meanwhile, cook the salmon. Line a baking sheet with parchment paper and place salmon fillets on it. Season with salt and pepper and bake in the preheated oven for 14 minutes, or until the white fat has started to come out of the salmon. Let the salmon rest for 5 minutes.
Meanwhile, combine cucumber slices, rice vinegar, sugar, and salt in a small bowl and pickle for 10 minutes.
Lastly, assemble the burger. Fold iceberg lettuce until the entire piece can fit above a rice patty. Then, top with sliced avocado and skinned salmon fillet. Top with teriyaki sauce, sesame seeds, shaved seaweed, and another rice patty.