Big Mac Crispy Rice
A crispy rice base topped with seasoned beef, cheese, pickles, lettuce, and Big Mac sauce for a unique and flavorful bite.
Ingredients
For the Crispy Rice:
- 2 cup sushi rice (or short-grain rice)
- 2 1/2 cup water
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 2 tbsp vegetable oil (for frying)
For the Beef Topping:
- 250 gram ground beef
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp Worcestershire sauce
For the Big Mac Sauce:
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp mustard
- 1 tbsp sweet pickle relish
- 1 tsp white vinegar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp paprika
Toppings:
- 1/4 cup shredded lettuce
- 1/4 cup diced pickles
- 1/4 cup shredded cheddar cheese
- 1/4 cup diced onions
- Sesame seeds (for garnish)
Instructions
- Prepare the rice: Rinse the sushi rice until the water runs clear. Cook according to package instructions. Once cooked, mix in rice vinegar, sugar, and salt. Spread on a tray and let cool.
- Shape and chill: Press the rice into a flat, even layer (about 1/2 inch thick) on a baking sheet. Chill in the fridge for 15 minutes.
- Cut and fry: Cut the chilled rice into squares or circles. Heat oil in a pan and fry the rice pieces for 2–3 minutes per side until golden and crispy. Drain on paper towels.
- Cook the beef: In a skillet, cook the ground beef with salt, pepper, garlic powder, onion powder, and Worcestershire sauce. Cook until browned, then set aside.
- Make the Big Mac sauce: Mix all sauce ingredients in a bowl until well combined.
- Assemble the bites: Place a crispy rice piece on a plate. Add a spoonful of beef, a sprinkle of cheese, shredded lettuce, pickles, onions, and a drizzle of Big Mac sauce. Garnish with sesame seeds.
- Serve and enjoy!
Notes
- Use leftover rice for an even crispier texture.
- For a spicier version, add hot sauce to the Big Mac sauce.
- You can bake the rice instead of frying for a lighter option.