Japanese-inspired Rice Burger with Teriyaki Chicken

Ingredients

• For the teriyaki chicken: For the teriyaki chicken:
• 2 boneless, skinless chicken breasts (300g) 2 boneless, skinless chicken breasts (300g)
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons (30ml) mirin 2 tablespoons (30ml) mirin
• 2 tablespoons (30ml) sake 2 tablespoons (30ml) sake
• 2 tablespoons (30g) brown sugar 2 tablespoons (30g) brown sugar
• 1 garlic clove, minced 1 garlic clove, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• For the rice patties: For the rice patties:
• 2 cups (400g) cooked Japanese short-grain rice 2 cups (400g) cooked Japanese short-grain rice
• 2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15ml) rice vinegar 1 tablespoon (15ml) rice vinegar
• 1 tablespoon (15ml) sesame oil 1 tablespoon (15ml) sesame oil
• For assembling the burger: For assembling the burger:
• 4 lettuce leaves 4 lettuce leaves
• 2 tomatoes, sliced 2 tomatoes, sliced
• Japanese mayonnaise, for drizzling Japanese mayonnaise, for drizzling

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the soy sauce, mirin, sake, brown sugar, minced garlic, and grated ginger to make the teriyaki marinade.
2. 2.
   Place the chicken breasts in a shallow dish and pour the teriyaki marinade over them. Let them marinate for at least 30 minutes, or overnight for more flavor.
3. 3.
   Preheat the grill or a grill pan over medium-high heat.
4. 4.
   Remove the chicken from the marinade and grill for about 6-8 minutes per side, or until cooked through. Baste with the remaining marinade while grilling.
5. 5.
   Once cooked, remove the chicken from the grill and let it rest for a few minutes. Slice the chicken into thin strips.
6. 6.
   In a separate bowl, combine the cooked rice, soy sauce, rice vinegar, and sesame oil. Mix well until the rice is evenly coated.
7. 7.
   Divide the rice mixture into 4 equal portions and shape them into patties using a round mold or your hands.
8. 8.
   Heat a non-stick pan over medium heat and lightly oil it. Cook the rice patties for about 3-4 minutes on each side, or until golden brown and slightly crispy.
9. 9.
   To assemble the burger, place a rice patty on a plate, top it with lettuce, sliced tomatoes, teriyaki chicken strips, and a drizzle of Japanese mayonnaise. Place another rice patty on top to complete the burger.
10. 10.
    Serve the Teriyaki Chicken Rice Burger immediately and enjoy!

Treat your ingredients with care...

• Chicken — For a juicier and more flavorful result, marinate the chicken overnight. Ensure the chicken is cooked through before slicing.
• Japanese short-grain rice — Use freshly cooked rice that has cooled down slightly for easier shaping of the patties.

Tips & Tricks

• If you prefer a spicier flavor, add a dash of Sriracha or chili sauce to the teriyaki marinade.
• Experiment with different toppings such as pickled ginger, caramelized onions, or avocado slices for added flavor and texture.
• If you don't have Japanese mayo, you can substitute it with regular mayonnaise mixed with a little soy sauce.

Serving advice

Serve the Teriyaki Chicken Rice Burger with a side of crispy sweet potato fries or a refreshing cucumber salad for a complete meal.

Presentation advice

To enhance the presentation, you can wrap the burger in a sheet of nori (seaweed) before serving. This adds a touch of authenticity and an extra layer of flavor.