Ingredients (serves 5):
To Cook in the Rice Cooker:
- 2 cups (rice measuring cup) short or medium grain white rice
- Water to fill to water level 2 for "WHITE RICE"
- 1/2 tsp. salt
- 4 oz. tofu, drained*
- 1/2 lb. ground chicken
- 1/2 Tbsp. sake (Japanese rice wine)
- 2 cloves garlic, minced
- 2 stalks green onion, minced
- 2 Tbsp. beaten egg
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- Potato starch, as needed for dusting (may substitute with cornstarch)
- 2 Tbsp. olive oil
- 3 Tbsp. red paprika, diced into 1/4"
- 3 Tbsp. yellow paprika, diced into 1/4"
- 2 Tbsp. jalapeno, minced
- 1 Tbsp. white sesame seeds
- 1/4 tsp. salt
- 1 Tbsp. olive oil
- 3 Tbsp. soy sauce
- 2 Tbsp. sake (Japanese rice wine)
- 1 Tbsp. Mirin (Japanese sweet cooking rice wine)
- 1 Tbsp. sugar
- 1 1/2 Tbsp. honey
- 1/4 cup spring mix leaves
- 5 thinly sliced red onion
- 5 slices tomato
- 5 slices cheese
*Place tofu on a microwave safe plate and microwave for 2 minutes at 500 watts. Remove from microwave, place a separate dish or weight on top of the tofu, and let sit for 20 minutes. Discard water and set tofu aside.
Measure rice accurately using the measuring cup that came with your rice
cooker. Rinse rice until water clears and place in inner cooking pan. Add water to the corresponding water level for “WHITE RICE,” add salt and mix well. Cook the rice using the “WHITE RICE” or “QUICK” setting.
While rice cooks, place drained tofu in a large bowl and mash with a fork. Add ground chicken, sake, garlic, green onion, egg, salt, pepper and mix well with clean hands.
Divide mixture into five 1/2" thick round patties. Slightly dent the center of each patty. Lightly dust with potato starch and set aside.
Prepare the teriyaki sauce. Mix all ingredients in a small sauce pan. Simmer over very low heat for 7-8 minutes, skimming the solids from surface until sauce thickens. Make sure not to overcook or burn the sauce. Remove from heat and set aside.
When rice completes cooking, fluff in red paprika, yellow paprika, jalapeño, white sesame seeds and salt using the rice spatula that came with your rice cooker.
Divide the rice mixture into two and place one rice mixture in a gallon size 10" x 14" plastic bag. Spread into a square, slightly mashing the rice.
Using a rolling pin over the bag, roll and thin out rice mixture into 1/2” thickness. Using a 3” circle cookie cutter or empty can, cut out the rice buns over the plastic bag. Repeat steps 6 and 7 to cut out a total of 10 buns. (Gather and re-roll leftover rice mixture and repeat if necessary.)
Heat 1/2 Tbsp. olive oil in a frying pan over medium-low heat. Place 5 rice buns and cook for 3-4 minutes each side or until both sides are toasty and crispy. Set aside on a cooling rack. Heat another 1/2 Tbsp. olive oil and repeat for the rest of the rice buns.
Cook the chicken patties. Heat 2 Tbsp. olive oil in a frying pan over medium-low heat, and place prepared patties. Cover lid and brown both sides, approximately 3-5 minutes each side or until cooked through.
Please be careful of the heated pan and splashing oil. Wipe the lid of moisture and oil when flipping patties.
Run each cooked patty through the prepared teriyaki sauce, and assemble the burger. Add spring mix leaves, sliced red onion, tomato and cheese if preferred. Serve immediately.