No buns about it, this Korean-Style Vegan Sushi Burger is packed with flavor thanks to umami-rich mushrooms, full-bodied cabernet sauvignon, ginger, garlic, and gochujang! Plus, the hearty patty is perfectly balanced by crispy California Sushi Rice. (See? No buns!) Hungry for more sushi rice and wine pairings? Join us tomorrow 5/6 at 4:30 PDT when we go live with Angelina Mondavi of FlatTopWines. Cheers! 🌾🍷 INGREDIENTS 1 cup Lundberg Family Farms Organic California Sushi Rice 1 ½ cups water 2 Tbsp. peanut oil Salt to taste 2lb. oyster mushrooms 1 cup carrot, shredded ½ cup green onion, sliced ¼ cup vegan mayo ¾ cup gochujang 2½ cups gluten-free panko breadcrumbs 24 oz. JUST Egg 1 cup gluten-free all-purpose flour ½ cup walnuts, raw, chopped ¼ cup Flat Top Hills Cabernet Sauvignon ¼ cup vegan butter 3 Tbsp. ginger, grated 2 Tbsp. garlic, minced Gochugaru or red chili flakes, for garnish PREPARATION 1. In a medium saucepan, soak Lundberg Organic California Sushi ...