Gluten-Free Sticky Rice Buns

Ingredients for Gluten-Free Sticky Rice Buns

• 375g white sushi rice

• 2 teaspoons kosher salt

• 1 teaspoon rice wine vinegar or white wine vinegar

• 2 spring onions, finely chopped

• 2 tablespoons sesame seeds, plus more for serving

• Sesame oil (for brushing)

Bring rice (do not rinse rice before cooking to ensure optimal stickiness), salt, vinegar, and 725ml 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 spring onions and 2 tablespoons sesame seeds.

Fill a small bowl with room-temperature water. Scoop about 120ml 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.

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.

Rice buns can be formed, not cooked, 1 day ahead; keep wrapped and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.