Name: Gluten-Free Sticky Rice Buns
Cook time: 45 minutes
Total time: 2 hours
Yield: 4 servings
Ingredients: 2 cups white sushi rice; 2 teaspoons kosher salt; 1 teaspoon rice wine vinegar or white wine vinegar; 2 scallions, finely chopped; 2 tablespoons sesame seeds, plus more for serving; Sesame oil (for brushing)

Photo by Chelsea Kyle, Food Styling by Kat Boytsova

Looking for a gluten-free way to eat a burger or sandwich without a knife and fork? Look no further than these sesame- and scallion-studded buns.

Recipe information

Total Time
2 hours
Yield
4 servings

Ingredients

2 cups white sushi rice

2 teaspoons kosher salt

1 teaspoon rice wine vinegar or white wine vinegar

2 scallions, finely chopped

2 tablespoons sesame seeds, plus more for serving

Sesame oil (for brushing)

Preparation

Step 1
Bring rice (do not rinse rice before cooking to ensure optimal stickiness), salt, vinegar, and 3 cups water to a boil in a medium saucepan. Reduce heat to low, cover, and cook until water has evaporated and rice is cooked, about 20 minutes. Keep covered and let cool until cool enough to handle, about 30 minutes. Stir in scallions and 2 Tbsp. sesame seeds.
Step 2
Fill a small bowl with room-temperature water. Scoop about 1/2 cup rice mixture with wet hands and form into a ball. Pat rice, dipping your hands in water to keep them wet, into a firm patty about 4" round and 1/2" thick. Wrap tightly in plastic wrap, then repeat with remaining rice mixture until you have 8 patties.
Step 3
Heat a griddle or large cast-iron skillet over medium-high. Brush 1 side of each patty lightly with sesame oil. Working in batches if needed, cook patties oil side down until lightly browned, about 6 minutes. Brush tops with oil, then flip and cook until other side is lightly browned, about 5 minutes more. Transfer to a wire rack, then sprinkle with sesame seeds.
Do Ahead
Step 4
Rice buns can be formed, not cooked, 1 day ahead; keep wrapped and chill.