I don’t know exactly when sticky rice buns have been so popular, but, they have been familiar in Japan, and are called “Rice Burger” they have been on the menu at MOS Burger, a fast-food chain in Japan, since the 1980s.
Since it is featured as “gluten-free” buns, there are many recipes around, and I just wonder if you have trouble making those rice buns without falling apart while cooking or eating.
If you find the recipe using the potato/ corn starch, it’s the recipe making more sense.
Adding the starch can help stick rice together so it’s easy to cook and eat.
Today, I am going to tell you how the Japanese make “rice buns” never fall apart.
These rice buns are simple flavors (not sushi burgers!) and cook without oil.
However, brush 1 side of each patty lightly with sesame oil if desired to add flavor.
What’ll You Need To Make Rice Buns
Choose short-grain rice to make rice buns easily and successfully.
Japanese rice is specially developed for its savory, sweet, and sticky texture, and also these features will last long.
So that, you can freeze the rice buns without falling apart and drying.
Use regular rice not sticky “mochi” rice.
HOW TO COOK JAPANESE RICE
I highly recommend cooking Japanese rice or other rice with an Instant pot. To be precise, with a pressure cook method.
It is quick and easy, moreover, the rice will be sweeter and more delicious.
Check out this post about how to cook rice with an instant pot.
You can also use frozen or cold rice.
Use potato/ corn starch to hold firmly the rice together.
So rice buns last their shape long even with the grease and juice, besides, it is easy to cook.
Make sure the rice is warm (hot) just before mixing it with the starch since the starch will not work with cold rice.
HOW TO FOLD THE RICE BUN
The best way is to use a round mold for eggs, muffins, cookies, and any other food.
Choose a size that is around 3.5″-4″ in diameter.
Yet, I use a plastic cup (yes, after enjoying a french onion dip and chips!), and also you can use a ramekin.
Line plastic wrap when using the plastic cup or ramekin.
You can make the rice bun with your hands only, however, I recommend using these tools for stress-free cooking.
How To Make Healthy Rice Buns Without Falling Apart: Non-oil, Non-Sugar
Equipment
- 1 round mold/ cookie cutter/ plastic container/ ramekin with around 3-4 diameter
- 1 spoon
- 1 cup filled with water
- 1 Non-stick skillet
- parchment paper
- plastic wrap
Ingredients
- 2 cups cooked Japanese rice *sushi rice, short-grain rice
- 1½ tbsp potato/ corn starch
- 1 TSP dark soy sauce
- sesame seeds *optional
Instructions
- Use warm rice. (microwave frozen/ cold rice if used.)In a mixing bowl, mix the warm rice, the starch, and dark soy sauce well. *Mix the starch with the rice while it is hot/ warm. *Add sesame seeds optionally.
- Use a round mold/ cookie cutter/ plastic container/ ramekin with around 3-4 diameter. Line plastic paper when using a plastic container or ramekin.
- Wet a spoon and form a rice patty. (between ½ to 1 inch thick.) Use the back of a spoon, and firmly compact the rice. Try adding the rice a few times to make the patty. Wet the spoon each time so that the rice doesn't stick. Make 4 patties.
- Heat a non-stick skillet/ frying pan, line parchment paper, or spray oil.
- Cook patties until lightly browned over medium heat, about 4-5 minutes.
- Flip and cook until the other side is lightly browned, about 4-5 minutes more.
- You can freeze the rice bun while wrapping each with plastic wrap.
Video
Notes
Make A Grease-Free Burger Bag With Parchment Paper
This genius burger bag is really popular in Japan.
Not only you can eat the burger or sandwich clean, but also, you can bite directly it without taking it out of the bag in the wide-open corner.
Use parchment, butcher paper, or other waxed paper.
How To Make Grease-Free Burger Bags
Materials
- 1 piece 11.8" X 15.7" parchment paper
- 1 stapler
- masking tape *optional
Instructions
- Fold over the parchment paper along with the short side.
- Fold the short side 1 inch and continue folding 2-3 times.
- Staple the folded part in 3-4 places.
- Fold the closed corner to the back 1 inch, then, staple.
- Optionally, cover the back side of staples with masking tape to prevent fingers from being cut.
Video
Notes
Make Fillings For Rice Buns
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