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Shrimp Katsu Rice Burger

by Saki Yamada featured in Japanese Rice Burgers 4 Ways


for 2 Servings

  • 3 ½ oz
    shrimp (100 g)
  • 3 ½ oz
    tofu, diced (100 g)
  • 1 teaspoon
    mayonnaise, divided
  • salt, to taste
  • pepper, to taste
  • 2 eggs, beaten
  • flour, for dredging
  • panko bread crumbs, for dredging
  • oil, for frying
  • 10 ½ oz
    cooked rice (300 g)
  • sesame oil
  • 2 leaves green leaf lettuce

Tartar Sauce

  • 1 hard-boiled egg, minced
  • 2 tablespoons
  • 1 tablespoon
    pickle, minced
  • 2 tablespoons
    onion, minced
    Calories 618
    Fat 38g
    Carbs 43g
    Fiber 1g
    Sugar 2g
    Protein 24g

Estimated values based on one serving size.



  1. Roughly chop half of shrimp and finely chop the rest until it becomes a paste.
  2. Place the shrimp and tofu in a medium bowl and break up with a spatula. Add the mayonnaise, salt, and pepper. Mix well.
  3. Using your hands, form the shrimp mixture into 2 patties.
  4. Place the flour, eggs, and panko in 3 separate medium bowls. Dredge the shrimp patties in the flour, then egg, then panko bread crumbs.
  5. Heat the oil in a large pot until it reaches 350°F (180°C). Fry the shrimp patties until golden brown, then drain on paper towels.
  6. Line a ramekin with plastic wrap, and mold a quarter of the rice into a patty. Repeat with the remaining rice to make 4 "buns".
  7. In a medium nonstick skillet over medium-high heat, heat a splash of sesame oil, then add the rice buns. Cook, flipping once, until the outside is crispy.
  8. Make the tartar sauce: In a small bowl, combine the boiled egg, mayonnaise, pickles, and onions.
  9. Assemble the burgers: start with the rice “bun,” then add the green leaf lettuce, shrimp katsu burger, a dollop of tartar sauce, and top with another rice “bun.”
  10. Nutrition Calories: 3339 Fat: 284 grams Carbs: 161 grams Fiber: 4 grams Sugars: 43 grams Protein: 43 grams
  11. Enjoy!




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