Sushi Veggie Sliders
Recipe type: entree, burger
Serves: 15 slider size patties (about 3 inches)
dairy, egg, and gluten free*, vegan
  • 3 tablespoons flax seed, freshly ground
  • ½ cup + 1 tablespoon warm water
  • 4 cups cooked brown rice
  • 3 tablespoons sesame oil
  • 1 tablespoon miso paste
  • 3 tablespoons pickled ginger, minced
  • 1 large carrot, diced
  • 15 -18 snap peas, chopped
  • large tree broccoli (about ½ cup), chopped small
  • ⅓ cup peanut butter
  • *recipe is gluten free / slider buns pictured here are not gluten free
  1. Grind flax seed in blender, coffee grinder. Place 2 tablespoons flax in a bowl, add water and stir. Place in refrigerator to set into gel (this equals / replaces three eggs).
  2. In large mixing bowl, combine rice, sesame oil, miso paste, ginger and veggies. Stir peanut butter into flax gel, add to rice - veggie mixture and combine completely (I used my hand). Using your hands or a spoon, shape mixture into patties (three inch circles, ¾ inch thick) on prepared (parchment, silpat, greased) baking sheet (this mixture does not form patties on its own, but will set with baking).
  3. Bake for 20-25 minutes at 350, until just light brown and slightly crunchy.
  4. Serve on slider buns with wasabi sriracha aioli, broccoli slaw and more pickled ginger.
Recipe by spabettie at