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.
Hoisin Garlic Chicken Bites
Chicken with Egg Noodles and Bok Choy
Steak and Asparagus Stir Fry