How to Make a Teriyaki Rice Bun Burger

A Teriyaki burger: no buns needed.

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What You Need:

Teriyaki Sauce:
1 cup soy sauce
1/2 cup water
1 TBL ginger, minced
1 TBL garlic, minced
1/3 cup jam, any flavor
2 TBL cornstarch
1/2 cup brown sugar
1 TBL chili garlic paste, optional

Chicken Cutlets:
4 skinless, boneless chicken thighs
Cornstarch to coat
Canola oil, for frying

Easy Slaw:
1 cup purple cabbage, shredded
1/2 cup Napa cabbage, shredded
1 carrot, julienne
1/2 cucumber, julienne,
1/2 red onion, sliced thin
1/3 cup cilantro, chopped
2 TBL mayonaise
1 TBL rice wine vinegar
1 tsp sugar
Salt + Pepper, to taste

Rice Buns:
2 cups sushi rice, rinsed
3 cups water
Oil as needed

For Teriyaki Sauce: place all ingredients into a small pot and bring to a rolling boil, stirring constantly. Take off the heat and allow to cool.

For Slaw: place all slaw ingredients in a large bowl and toss to combine. Keep refrigerated until needed.

For Rice Buns: soak sushi rice for 30 minutes. Cook according to bag/box instructions until cooked. Dump into a big bowl and fold with a spatula until it becomes a big sticky mass. Allow to cool until warm. Using lightly wet hands and a round mold, shape flat round buns. Pat down with lightly oiled spatula to form a dense patty. Set aside.

For Chicken Cutlets: lightly coat chicken thighs in cornstarch, patting off excess. Cover the bottom of a wide non-stick skillet with oil. Once it hits 350 degrees, carefully place thighs in oil. Fry 5-8 minutes each side until golden brown and juices run clear.

To assemble: Toss cutlets in teriyaki sauce, as much as desired. Place on top of one rice bun. Top with slaw, another bun and sprinkle with sesame seeds. Devour immediately.