Yakiniku Rice Burger (Mos Burger Style)

Mix 360 g cooked Japanese short-grain rice with ½ tbsp toasted sesame seeds and 1 tbsp potato starch until evenly distributed.
Divide the rice into two portions per burger and shape. I recommend using a round cookie cutter/egg ring placed on a flat surface and firmly pushing the rice into the mold. Transfer the shaped rice onto a plate, cover in plastic wrap and refrigerate for 30 minutes.
Grate 2 tbsp apple(s), ½ tsp ginger root and ½ tbsp garlic into a mixing bowl or sealable container and add 1 tbsp soy sauce, ½ tbsp sake, 1 tbsp honey and ½ tsp chili bean sauce. Mix well, add the beef and mix again until evenly coated. Cover the bowl and marinate in the fridge until it's time to cook. (Approx 20 minutes)
After 30 mins has passed, heat a large frying pan on medium and once it's hot add 1 tsp sesame oil. Place the rice disks and fry for 1 min while brushing the top with a thin layer of 1 tsp soy sauce.
Flip and fry for another minute while brushing the cooked side with soy sauce. Flip once more and fry for 30 seconds before transferring the rice "buns" to a plate to rest.
In the same pan, drizzle 1 tsp cooking oil and add the 150 g beef and sauce together. Stir fry until the beef is cooked through and the liquid reduced completely.
Assemble each rice burger in this order: rice bun → 2-4 leaves frilly lettuce → yakiniku beef → (optional: another layer of lettuce) → rice bun.
Serve and enjoy!