Directions

To Cook

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 green salad. Finish with another rice patty, rice paper side up and serve this crispy rice teriyaki chicken burger.
7. Tip: Rice burgers are great toasted in a sandwich press.