Rice Lovers Have to Try These Creative Recipes by Woon Heng

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Rice is one of those foods that everyone likes, but most people don’t get too creative when preparing it. Food blogger Woon Heng isn’t one of those people, and she came up with many fun ways to cook and serve your rice that we simply adore.

Rice Burger Buns

If burgers happen to be your favorite comfort food, you have to try mixing them up with rice. That’s exactly the idea behind Heng’s sushi-style burgers, but it’s probably the best idea to eat them with a fork and knife so the rice buns wouldn’t fall apart in your hands.

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Have you tried using sushi rice as a burger bun😋? Today, I’ll be showing you how to make these Sushi Style Burgers using my family’s favorite burger, a FieldBurger from @fieldroast #ad These love-at-first-bite juicy plant-based burgers are formed by hand, are crafted with amazing whole-grain ingredients and filled with bold, unique flavors. I browned them in a sauté pan with a drizzle of oil, slid one in between two pan-fried sushi rice buns, and dressed it up with crunchy veggies, creamy avocado, maple mustard and sprinkles of Furikake seasoning. These awe-inspiring sushi burgers have definitely wowed my family and are our go-to burgers now🤩. So, make some today with the recipe below. Enjoy! #FieldRoast⁣ ⁣ Recipe (makes 4 burgers)⁣ Ingredients:⁣ 3 cups cooked sushi rice⁣ 1 package @fieldroast FieldBurger – thawed to room temperature⁣ 2 tablespoon rice vinegar⁣ 1 tablespoon mirin⁣ a pinch of salt (optional)⁣ Furikake seasoning or cut nori sheets (optional)⁣ Filling suggestions: kale, avocado slices, julienned purple cabbage⁣ Condiment: Yellow mustard with maple syrup⁣ ⁣ 1. Season cooked rice with mirin and rice vinegar, then let it cool down. To make the sushi bun, place about ⅓ cup of rice into a wrapped 2” diameter round bowl with a flat bottom. Then, press the rice tightly using a spoon or spatula. Alternatively, you can use a glass bowl or sushi presser to shape the rice. In a heated non-stick pan with a drizzle of oil, sear rice bun until golden brown on both sides. Set aside until ready to use. ⁣ 2. Using the same pan, add a little more oil, then sear the thawed @fieldroast FieldBurger for about 2-3 mins on each side until slightly crispy.⁣ 3. To assemble the sushi burger, place one rice bun on a plate, layer it with a kale leaf, a handful of julienned purple cabbage, a #fieldroast FieldBurger, and a few avocado slices. Then, add a tiny spoonful of maple mustard, top it with another rice bun and finish it off with a sprinkle of Furikake seasoning before serving. Enjoy.⁣ .⁣ .⁣ .⁣ .⁣ .⁣ #plantbased #summerrecipes #makesmewhole #vegan #vegetarianfood #food52 #wholegrain

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Stuffed Rice Rolls

This recipe is perfect for rice lovers who are up for a new challenge. Heng herself admits that the wrapping process is quite a challenge, but it’s definitely worth it—especially if you use tofu as a filling.

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Stuffed rice rolls😋 (Fan Tuan '飯糰') – perfect for breakfast on-the-go/lunch. In Taiwan, I had this with warm soy milk😋! I must say, wrapping these are harder than I thought😅, need more practices – see my stories for the video & recipe below with possible subs. Sending loads of healthy vibes & Happy Mother’s Day weekend❤️. Best, WoonHeng ⁣ Recipe (makes 4 rolls)⁣ – 3-4 cups cooked sushi rice (or use sticky/short grain/black rice)⁣ – 7oz (200g) firm tofu – drained, pressed & mashed⁣ – 1 cup (140g) chopped Gailan stems (or use kale/broccoli/sautéed vegetables)⁣ – 1 piece YouTiao (or use fried wonton skins, croutons, saltine crackers)⁣ – 1/2 cup (80g) salted preserved dried radish (or use pickles/relish)⁣ – 1/2 cup finely shredded purple cabbage (or use vegetables of choice)⁣ – 1 tablespoon soy sauce/tamari⁣ – a drizzle of dark soy sauce for color (optional)⁣ – toasted sesame seeds⁣ – oil for cooking, salt to taste⁣ ⁣ ✅To prepare the salted preserved radish, soak them in cold water for 30 mins, then rinse. Sauté them in a pan with some oil for 1 min, season with 1/2 teaspoon sugar (omit if using sweetened dried radish/skip this step if using pickles)⁣ ✅To make the tofu, heat a non-stick pan with 3 teaspoons oil, sauté mashed tofu until golden brown & season with soy sauce. Set aside.⁣ Using the same pan, sauté Gailan stems until fully cooked through & season with salt. Set aside.⁣ ✅Cut YouTiao into 3-inch long & bake at 350F until crispy, about 5-8 mins. ⁣ To make the stuffed rice rolls, sprinkle sesame seeds on a wrapped sushi mat/cloth & place about 1 cup of rice in the middle of the surface. Using a spatula, flatten it out into a thin layer (if using your hands, be sure to wet your hands to prevent the rice from sticking to them).⁣ Add a heaping spoon of tofu, then top with YouTiao, Gailan stems & preserved radish.⁣ ✅To wrap, bring both sides of the rice to the middle & press to seal by keeping the fillings intact. (think of how you wrap a candy) Then, twist both ends several times so the rice roll is packed like a log. Tip: Transfer roll to a wrap, tighten & keep it wrapped while cutting or serving😊. . . . . . #riceroll #breakfastfood

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Vegan Sushi

Sushi is usually made with thinly sliced raw fish, but many vegan chefs are putting a twist on this beloved Japanese dish. Woon Heng is one of them, and her vegan sushi includes many delicious veggies, such as asparagus, cucumber, lettuce, and radishes, instead of fish.⁣⁣

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Assorted vegan sushi platter – Makizushi (nori on the outside), Uramaki (inside out roll), Gunkan Maki (boat sushi) & 'Nigiri'⁣⁣⁣ Are you a sushi lover?😍Makizushi is my go-to roll to pack for kids' lunch. Please ask questions👇🏻& I'll share what I know (limited space for all recipes😉) Have a lovely FriYAY, friends.🤗⁣⁣ ⁣⁣⁣ Recipe⁣⁣⁣ Main Ingredients: ⁣⁣⁣ ~ 4 cups cooked sushi rice⁣⁣⁣ ~ Nori sheets (full sheet for rolls & strips for boat sushi)⁣⁣⁣ ~ sushi vinegar (optional)⁣⁣⁣ ~ 1/4 lb of asparagus, blanched (see below)⁣⁣⁣ ~ 2 Persian/Japanese cucumber, seeds removed, cut into matchstick⁣⁣⁣ ✅Cook rice based on package instructions. Rinse rice thoroughly until the water turns clear (about 8-10 rinses). Fluff rice & let it cool completely before assembling. Season with sushi vinegar, if using. ⁣⁣⁣ ⁣⁣⁣ 🥢Makizushi roll: Rolled 'omelette' (used @eatjust ), cucumber, green leaf lettuce, crispy vegan meat floss⁣⁣ ⁣⁣ 🥢Uramaki roll (sushi mat is preferred): asparagus, cucumber, green leaf lettuce, pickled eggplant, pickled radish⁣, sesame seeds⁣⁣ ⁣⁣⁣ 🥢Green beans salad topping (adapted from Best Sushi book):⁣⁣⁣ ~ 20 green beans, trimmed & finely sliced⁣⁣⁣ ~ 3 teaspoons sesame oil, 1 teaspoon grated lemon zest, salt & black pepper⁣⁣⁣ ✅Blanch sliced green beans in hot water, then transfer into an ice water bath, let sit for 1 minute. Drain well & toss with the rest of the ingredients.⁣⁣ ⁣⁣⁣ 🥢Spicy mayo mushrooms topping:⁣⁣⁣ ~ 8-10 oz fresh button mushrooms, cleaned & sliced⁣⁣⁣ ~ 2 tablespoons vegan mayo⁣⁣⁣ ~ 1 teaspoon Sriracha⁣⁣⁣ ✅In a non-stick pan with no oil, pan fry mushrooms until lightly brown. Remove all excess liquid. Place mushrooms, mayo & Sriracha in an oven-safe bowl. Bake at 350F covered for 8-10mins, then broil on low for 2 minutes.⁣⁣ ⁣⁣⁣ 🥢Marinated 🍅 topping:⁣⁣⁣ ~ 2 Roma tomatoes⁣⁣⁣ ~ 2 teaspoons soy sauce, 1 teaspoon mirin, a dash of salt & black pepper⁣⁣⁣ ✅Cut a slit 'X' at the bottom of the tomatoes. Place tomatoes in a pot with water, bring it to boil & cook until tomato skins peel off. Drain & let rest, peel the skin off & cut into 4 sections. Remove all seeds. Marinate tomato slices in sauce for at least 30 minutes👍🏻

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