Shabu Rice Burger

Instead of rushing to MOS burger for their rice burgers, how about making it a home and add in as much meat filling as you like ;) Surprisingly easy recipe and I have adjust the seasoning to suit my taste bud, I don't like my stuffs to be too salty.

Ingredients
2 portions of cooked rice
100g pork shabu or sukiyaki (I used pork belly)
1/2 small onion (cut into thin slices)
Sesame seeds
Lettuces
1 tsp light soy sauce
1 tsp sugar
1/2 tsp Chinese cooking wine
1/4 tsp cornflour
1 tbsp teriyaki sauce

Methods
1. Marinate the pork shabu with light soy sauce, sugar, cooking wine and cornflour.
2.  Divide the cooked rice into 4 potions, use a cling wrap to make 1 portion into a firm ball and flatten it like a patty. Set aside and repeat the same for the remaining 3 portions.
3. Lightly brush the rice patties with teriyaki sauce on 1 side. Pan fried with little oil using low fire until the side with sauce browned. Brush the other side with teriyaki sauce and flip over. Dish out.
4. Using the same pan, fry the marinated pork shabu until cooked. Pour in the balanced teriyaki sauce and sprinkle some sesame seeds.Give a few stirs and its ready.
5. To assemble the burger, use a waxed wrapper and place a rice patty, lettuce, followed by pork shabu and lastly another rice patty.
6. Viola! Your own easy and yummy rice burger!!!

Notes
1. 100g pork shabu is equivalent to 8 pieces. I suggest to cut the long strips of shabu into half, easier to eat with rice patties.
2. It is not necessary to marinate the pork shabu for long, just do it before you got busy with the rice patties. As the shabu are very thin slices they absorb the marinade very quickly.
3. Waxed wrapper is from Daiso, it comes in very handy for burger.