Vegan Hamburger Rice Balls

Ingredients:

2 cups Japanese short grain rice, uncooked

2 Beyond Meat patties

2 Daiya cheddar slices

1/4 cup vegenaise

1 tbsp sriracha (or to taste)

ketchup

Equipment:

Rice cooker or pot and rice paddle

Metal spatula or knife

Cutting board and knife

3 800 ml containers (from Daiso)

Small bowl and spoon

Rice ball mold (from Daiso, I used heart shape but triangle will work as well)

Cook 2 cups of rice in rice cooker or in pot according to package directions.

While rice is cooking divide patties in half with metal spatula or knife. Form 4 smaller patties and cook for 2 minutes each side over medium low heat. Set aside to cool.

In a small bowl, mix vegenaise and sriracha.

Cut 3 patties into quarters. (You will have one patty leftover.)

Cut cheese like a tic-tac-toe board to make 9 pieces. (You will have a few pieces leftover.)

Place a thin layer of rice onto bottom of rice ball mold.

Spread a tsp of sriracha mayo, place quarter of Beyond patty on top, piece of cheese, ketchup, top with rice, and press down top of rice mold to form rice ball.

Place rice ball in container (4 will fit in each container) and repeat. Makes 12 rice balls. (Some rice and sriracha mayo will be leftover but not enough to make another rice ball. From cooking the rice to making the last rice ball took me 40 minutes including taking a drink break.)