Add everything marked with a ❀ into a bowl and stir well. Make the rice buns in 8 cm diameter sizes.
If you put plastic wrap on the inside of the bowl it makes it easier to remove the burgers. Make 2 patties, one for the top and one for the bottom. Make sure to flatten the burgers with a spoon.
Make them so that you can pull the rice out of the plastic wrap. Put the two rice patties in the freezer and cool them. This will give them a nice shape.
Put a lot of sesame oil in a pan and cook the bottom, top and side of the patties. Once done, I recommend a type of plastic wrap that doesn't stick to preserve the rice buns.
Tear up the lettuce into the size of your choosing, washing and then removing the water before using them for the bottom bun in Step 4.
Cook the beef in the pan you used for Step 4. Cook them briefly til the color starts to change and then add yakiniku sauce to taste.
If the beef is too oily or greasy it might not be very appetizing so remove any excess. To finish, put the meat from Step 6 onto the lettuce from Step 5 and finally the top the burger with a rice bun.
Story Behind this Recipe
The Mosburger yakiniku rice burger is great fun, so I came up with a version you can make at home.
Roughly the equivalent of 1 rice bowl amount of rice is perfect. In Step 6 after frying the meat, I recommend lightly brushing a layer of yaki-niku sauce on it. A dark colored sauce is best.