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.
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