Recipes - FusionRecipes - Japanese

Crispy Rice Teriyaki Chicken Burger
Crispy Rice Teriyaki Chicken Burger


A teriyaki chicken "burger" with an interesting twist. Instead of hamburger buns, the chicken in sandwiched between two rice cripsy home-made rice cakes. Try this Japanese Crispy rice teriyaki chicken burger recipe.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: > 120mins
Course: Main
Cook Method: Pan-Fry
Cuisine: FusionJapanese









Ingredients:

3 cups Kokuho Sushi rice (cooked as per packet instructions)
2 sheets Valcom Rice paper
oil for frying
4 chicken fillets (flattened)

Marinade

200ml Obento Mirin Seasoning
6 tbsp Lee Kum Kee Premium Soy Sauce
¼ cup Obento Rice Wine Vinegar
1 tsp Yeo's Sesame Oil
1 lime (juice)

To serve

100g Asian salad greens
½ cup Kewpie Mayonnaise
2 tsp S&B Wasabi Paste
1 sheet Obento Yaki Nori (quartered)




Steps:
  1. Combine all marinade ingredients in a small saucepan and simmer over low heat for 5 mins. Remove from heat and cool.
  2. Marinate the chicken and refrigerate for up to 4 hrs.
  3. Press cooked rice 1.5-2cm thick firmly on a baking tray lined with baking paper. Top with rice paper, press firmly and cut the rice into large circles to make the burger patties.
  4. Grill chicken on medium heat for 3-4 mins on each side.
  5. Combine the mayonnaise and wasabi together.
  6. To assemble burger, place one rice patty (rice paper side down) onto a serving plate and spread with a little wasabi mayonnaise. Top with teriyaki chicken, a square of nori and salad greens. Finish with another rice patty, rice paper side up and serve this crispy rice teriyaki chicken burger.

Tip: Rice burgers are great toasted in a sandwich press.


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Crispy Rice Teriyaki Chicken Burger

Crispy Rice Teriyaki Chicken Burger

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A teriyaki chicken "burger" with an interesting twist. Instead of hamburger buns, the chicken in sandwiched between two rice cripsy home-made rice cakes. Try this Japanese Crispy rice teriyaki chicken burger recipe.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: > 120mins
Course: Main
Cook Method: Pan-Fry
Cuisine: Fusion, Japanese
Ingredients

3 cups Kokuho Sushi rice (cooked as per packet instructions)
2 sheets Valcom Rice paper
oil for frying
4 chicken fillets (flattened)

Marinade

200ml Obento Mirin Seasoning
6 tbsp Lee Kum Kee Premium Soy Sauce
¼ cup Obento Rice Wine Vinegar
1 tsp Yeo's Sesame Oil
1 lime (juice)

To serve

100g Asian salad greens
½ cup Kewpie Mayonnaise
2 tsp S&B Wasabi Paste
1 sheet Obento Yaki Nori (quartered)

Instructions
  1. Combine all marinade ingredients in a small saucepan and simmer over low heat for 5 mins. Remove from heat and cool.
  2. Marinate the chicken and refrigerate for up to 4 hrs.
  3. Press cooked rice 1.5-2cm thick firmly on a baking tray lined with baking paper. Top with rice paper, press firmly and cut the rice into large circles to make the burger patties.
  4. Grill chicken on medium heat for 3-4 mins on each side.
  5. Combine the mayonnaise and wasabi together.
  6. To assemble burger, place one rice patty (rice paper side down) onto a serving plate and spread with a little wasabi mayonnaise. Top with teriyaki chicken, a square of nori and salad greens. Finish with another rice patty, rice paper side up and serve this crispy rice teriyaki chicken burger.

Tip: Rice burgers are great toasted in a sandwich press.

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