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Falling Apart? Try This Rice Buns Recipe Never Happen

pork-ginger-for-rice-buns-shougayaki-recipe Food & Recipes

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.


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.


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 rice buns, sticky rice buns, gluten free buns, recipe

How To Make Healthy Rice Buns Without Falling Apart: Non-oil, Non-Sugar

Rico McConnellRico McConnell
To make a beautiful “bun”, the best way is to use a round mold, but, you can still use a round cookie cutter, a plastic container (which I use), or a ramekin. Adding starch to the warm rice is the secret key to how the rice can hold together firmly. Enjoy the crispy light-browned rice buns.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings


  • 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


  • 2 cups cooked Japanese rice *sushi rice, short-grain rice
  • tbsp potato/ corn starch
  • 1 TSP dark soy sauce
  • sesame seeds *optional


  • 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.



©Japanmcconnell/Rico McConnell- Content and photographs are copyright protected. Sharing this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Keyword Bento, Easy, frying pan, Holiday, Kid-friendly, Party, Rice

Make A Grease-Free Burger Bag With Parchment Paper

Make A Burger Wrap Packet, how to make a burger bag, made of 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

Make GREASEPROOF BURGER BAGS with parchment (or butcher) paper! Keep your hands clean and the sandwich warm. It's the typical burger bag in Japan.
Active Time3 minutes
Total Time3 minutes
Keyword: Tips & Hack
Yield: 1 bag
Author: Rico McConnell


  • 1 piece 11.8" X 15.7" parchment paper
  • 1 stapler
  • masking tape *optional


  • 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.



©Japanmcconnell/Rico McConnell- Content and photographs are copyright protected. Sharing this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Make Fillings For Rice Buns

Karaage Fried Chicken Leftover Recipe: Easy Sweet And Sour Chicken With Ketchup & Yakiniku Sauce

Korean Fried-Chicken Inspired Sweet and Sour Chicken to use up fried chicken leftovers. This sweet and sour chicken recipe takes just 20 minutes to make and tastes delicious with an Asian complex flavor for a weeknight dinner! The homemade yakiniku sauce can provide the perfect balance of sweetness and light but rich sauce if you make it. Tomato ketchup coats the fried chicken beautifully and adds gochujang for the rich and spicy flavor. It’s great over rice or veggies.

Shogayaki Pork Ginger: Japanese Pork Stir-fry With Ginger Soy Sauce (Non-marinating)

We always love “easy, juicy, tender, delicious” dishes for weeknight dinners. Shogayaki, one of the popular Japanese home cooking, the recipe is literally “easy, juicy, tender, and delicious”!!!Japanese pork slices are already juicy and tender, but, this dish could be dry and chewy when we buy thin-sliced pork in US grocery stores.I use thinly sliced pork shoulder. Marinating the pork with Salt-koji (aka Shio-koji) can bring the pork ginger tender, juicy, and more delicious if you have time!Pork is good for energizing you and Asian gingery sauce definitely makes you hungry.

Tender Moist Chicken Breast 

This very tender and moist chicken breast recipe is inspired by the Japanese home cooking recipe which is using the low-temperature slow-cooking method (Sous Vide). Marinating with sugar and salt overnight to help the chicken breast tender and moist, I’ll tell you two ways to use Instant Pot: “Pressure Cook” and “Sous Vide”. Enjoy your perfectly delicious tender moist chicken ever for your weekend salad and Ramen noodles!

Classic Cheese Burger-Style Best Lamb Burger At Home

This lamb burger is NOT GREEK STYLE, and it’s the AMERICAN classic cheeseburger style. Your favorite soft bun, juicy meaty patty well-seasoned with exotic spices, caramelized onions & mushroom, and your favorite sliced cheese. You just make the patties, grill them up, and enjoy.

Need Homemade Sauce?

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