How to make it

1.  

    

   Prepare the Rice Buns: In a bowl, mix the cooked sushi rice with Lee Kum Kee Seasoned Rice Vinegar, Lee Kum Kee Premium Soy Sauce, and sugar until well combined. Divide the rice into 4 equal portions. Using your hands, shape each portion into a round, flat patty (about the size of a burger bun). Heat a non-stick pan over medium heat and lightly coat with sesame oil. Fry the rice patties for 3-4 minutes on each side, until they are golden brown and crispy. Remove from the pan and set aside.
2. Finely chop the shrimp until it forms a chunky paste. In a mixing bowl, combine the chopped shrimp, green onion, panko breadcrumbs, and egg white. Mix until the ingredients are well combined and can hold together. Form the mixture into 2 patties.
3. Coat each patty in panko breadcrumbs, pressing gently to ensure they stick. Heat oil in a frying pan over medium heat. Fry the shrimp patties for 3-4 minutes on each side, until they are golden brown and cooked through. Remove and drain on paper towels.
4. Prepare the Sauce: In a small bowl, mix the Lee Kum Kee Sriracha Mayo with soy sauce, lime juice, and honey (if using). Adjust the seasoning to taste.
5. Assemble the Burger: Take one rice bun and spread a generous layer of the Lee Kum Kee Sriracha Mayo sauce on top. Layer with lettuce, sliced avocado, and cucumber. Place a shrimp patty on top of the vegetables. Add another dollop of Sriracha Mayo on the shrimp, and then top with the second rice bun.
6. Serve: Garnish with pickled ginger and sesame seeds if desired.Serve the burgers with extra Lee Kum Kee Sriracha Mayo on the side for dipping. Enjoy!