Method:

1. Brush the steaks on both sides with Chang's Japanese Teriyaki Sauce (280ml) and set aside to marinate.
2. Cook sushi rice according to packet instructions. Allow to cool once cooked.
3. Using an egg ring, tightly pack in your cooked sushi rice forming a layer approximately 2cm in height. Repeat until you have formed 8 buns.
4. Heat oil in a flat frying pan over medium-high heat. Once the pan is hot, add your sushi buns, being careful not to overcrowd the pan. Cook for 4-5 minutes until golden brown and crispy. Flip carefully and cook on the other side for another 4-5 minutes. When removing from the pan be careful not to stack them on top of each other as they may stick.
5. Cook your steaks for 2-3 minutes on each side, basting with extra teriyaki sauce.
6. Assemble your burgers with one bun, a slice of lettuce, steak, Kewpie mayo and top with the second bun and any additional toppings such as furikake (a Japanese rice seasoning) or pickled ginger.