2 eggs
½ tsp soy sauce
Whisk until well blended
Heat the pan with cooking oil over medium-high heat
Reduce to medium-low, and pour the egg mixture into the pan
Gently stir the egg mixture, folding edges toward the center
While the eggs are still wet, shape into a round patty
Cut the avocado into thin slices
2 Tbsp mayonnaise
1 Tbsp sriracha
Mix until well combined
1 cup warm cooked rice
1 tsp sesame oil
Sprinkle generously with sesame seeds
½ pack seaweed snacks (about 5-6 sheets)
Shred the seaweed into small pieces
Gently stir the rice to evenly distribute all the ingredients
Add half of the rice into a round food container
Press the rice firmly into a patty, using the back of a spoon
You can also press with the bottom of a cup
Spread the sriracha mayo onto the rice
Add the sliced avocado
Add the scrambled egg patty
Spread the sriracha mayo on the egg patty
Top with the other half of the rice and press firmly to shape into a bun
Cover with a plate and turn upside down, then carefully remove the container
You can eat it as is or toast the top and bottom of the rice
Toast over medium-high heat until golden and a little crispy
These rice buns are savory, flavorful, and a great base for any sandwich
Add bacon, kimchi, or any pickle of your choice for a more rounded meal
This recipe is so versatile that you can serve it as breakfast, lunch, or dinner!