Have you ever tried a rice burger? 🍚
Whisk together the soy sauce, mirin, maple syrup, 1½ tablespoons of water, and the ginger juice in a bowl until well combined.Combine the mayonnaise and a big squeeze of sriracha in a bowl. Mix until combined, then add more sriracha to taste, if desired.Clean the mushrooms with a brush to remove any debris. Cut off the mushroom top and reserve that for another dish. Halve the stem crosswise. Fill a large saucepan with water. Bring to a boil, then season with salt.
To season, take a cutlet and dip into the teriyaki sauce and return it back to the pan, searing until browned and charred. Repeat with another baste if you’d like. Transfer the teriyaki mushrooms to a plate. Clean the skillet—we’ll be using it again in a bit.Line a small, straight-sided bowl or ramekin with plastic wrap and add ½ cup of rice. Using the back of a spoon, tightly press the rice into a patty. Unwrap and set aside. Repeat with the remaining rice.
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