# @lundbergfarms on Instagram

- **Type:** Image
- **Original URL:** https://www.instagram.com/p/COgVHtRgzSv
- **Gondola URL:** https://gondola.cc/posts/19067941-lundbergfarms-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/thumbnails/df4a9d4973.jpg
- **Posted:** 2021-05-05T20:45:29.000+00:00
- **Account Owner:** Lundberg Family Farms (@lundbergfarms) — https://gondola.cc/lundbergfarms

## Caption

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 Rice in water for 30 minutes prior to cooking. Drain and bring soaked rice and 1 ½ cups water to a boil. Cover with a tight-fitting lid, reduce heat to low simmer, and cook for 20 minutes. Remove from heat, keep covered, and let steam for 10 minutes. 
 
2. In a large sauté pan, add oyster mushrooms, walnuts, and vegan butter. Sauté for 5-7 minutes. Add ginger and garlic, deglaze pan with wine, add 1/2 cup gochujang, and reduce for 5 minutes. Set aside to cool.  Add to food processor with panko breadcrumbs and pulse 3 or 4 times. Form into burger-sized patties and flatten to ½” thickness. Freeze patties for at least 30 minutes. 
 
3. Transfer each mushroom patty to egg wash, flour, egg wash again, and panko breadcrumbs. Fry at 340 degrees until internal temperature reaches 165 degrees. Set aside on draining rack and salt to taste. 
 
4. Using a patty former or ring mold, press one golf ball-sized amount of rice into a thin bun.  In a medium sauté pan with peanut oil, gently sauté each bun over medium heat for 5 minutes on each side. 
 
5. Assemble sandwiches with mayo, gochujang, shredded carrots and  green onion. Garnish with gochugaru or red chili flakes and enjoy! 

#sushirice

## Stats

- **Views:** 0
- **Likes:** 93
- **Shares:** 0
- **Comments:** 6

## Tags

sushirice

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