Ingredients
Instructions
- Combine rice, water and salt in a medium saucepan. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Remove cooked rice to a bowl and cool to room temperature.
- Beat egg whites in a small bowl and add to cooled rice. Stir well to combine.
- Line the lid of a RiceSelect® jar with plastic wrap. Firmly press ½ cup rice mixture into lid to form 12 rice “buns”. Place formed “buns” on a cookie sheet and refrigerate 15 minutes.
- Meanwhile, in a large bowl combine ground beef and seasoned salt. Using the jar lid again, press about ½ cup meat into lid to form 6 burger patties.
- Remove rice “buns” from the refrigerator. Heat 1 tablespoon oil in a large skillet over medium-high heat. Fry buns in hot oil, 3-4 minutes per side, repeating until all buns are browned. Keep warm.
- In same skillet, cook beef patties to desired temperature. Assemble burgers with desired toppings.
What is Sushi Rice?
A short-grain Japanese rice, this premium mixture of Koshihikari and Cali Hikari sushi rice will cook with an appetizing aroma in only 15 minutes. Sushi rice cooks with a sticky and slightly sweet flavor, making it perfect to mold into whatever shape you need! Whether you are trying your hand at making your own sushi or crafting this Key Lime Rice Pudding Pie Recipe, our RiceSelect® Sushi Rice will help you achieve the texture and flavor you desire.
Separating Egg Yolks From Egg Whites
1. Set out two bowls.
2. Crack the egg:Gently crack the egg on a flat surface or on the rim of a bowl, as close to the middle of the egg as possible. If you crack it on the rim of a bowl it might be easier to get the egg to crack right in the middle, but you may be more likely to get pieces of eggshell in the egg whites.
3. Gently pry the egg halves apart. Working over a small bowl, use your thumbs to gently pry the egg halves apart. Let the yolk settle in the lower half of the egg shell while the egg whites run off the sides of the egg into the bowl.
4. Gently transfer the egg yolk back and forth between the egg shell halves:Let as much egg white as you can drip into the bowl below. Be careful so as not to break the egg yolk. Place the egg yolk in a separate bowl.
If you are planning to whip the egg whites for a recipe, you might want to separate the eggs one by one into a smaller bowl, and then transfer the separated egg into larger bowls. This way if you break a yolk it will not break into all the egg whites you've separated. The fat in the egg yolk (or any oil) will interfere with the egg white's ability to whip up properly. For this reason also you should also wash your hands carefully, to remove any natural body oils, before working with egg whites.
If you get a piece of egg shell in the separated eggs, scoop it out with a larger piece of shell.Note that chilled eggs are easier to separate (the yolk doesn't break as easily), but most recipes call for working with eggs at room temperature. So, you either let your eggs get to room temperature before separating them, in which case you'll need to be a bit more careful with the egg yolks, or let the eggs get to room temperature after you've separated them, in which case you should cover them in their bowl with plastic wrap and use them as soon as they get to room temp.Another way to separate eggs is to crack the egg open into your upturned palm. Let the egg whites slide through your fingertips.
This is faster than the other method, but if you are planning on whipping the egg whites, the less the egg whites come in contact with your hands and the natural oils on them, the better.
How to Keep Egg Whites Fresh
In the refrigerator, egg whites can be stored for up to 3 days in an airtight container. Freeze them to extend their shelf life. Just fill each well in an ice cube tray with one egg white. Transfer to a freezer bag with a zip-top after freezing until solid. Before using, let any frozen items thaw for several hours in the refrigerator.
Other Meal Inspiration
If you are looking for something with more of a Mediterranean flavor, take a look at this pearl couscous recipe.
