To make shrimp burger patties, put 1 slice of white bread in a food processor and pulse 3-4 times until you get coarse crumbs. Transfer to a bowl. Put 5 shrimps in a food processor and pulse until smooth and a little bit creamy, about 5-7 pulses. Combine with bread crumbs. Chop the remaining 5 shrimps and combine with the rest of the shrimp and bread crumbs in a bowl. Add 1/2 of a beaten egg, all-purpose flour, soy sauce, sesame oil, season with salt and pepper. Combine well until mixture is well incorporated and sticky. Divide the shrimp mixture in two and place each half on parchment paper, forming 1/2 inch thick disks by patting them down with the back of a spoon. Put in freezer for an hour.

Take about 1/4 cup of steamed white rice and shape into 1/2 inch thick disks. You can use cup measures or ramekins covered with plastic wrap to shape the rice into disks. Make sure to make your rice disks dense and to compact it well with the back of a wetted spoon. Repeat this step with the rest of the steamed white rice until you get 4 rice disks.

To make the sauce, combine Japanese mayo, Sriracha hot sauce, soy sauce, and sesame oil in a bowl and mix well. Set aside.

Take shrimp burger patties out of the fridge and gently lift them off of the parchment paper. Coat each patty with all-purpose flour. Then, dip each patty into a bowl of beaten egg, and finally coat each patty with Panko breadcrumbs. Shallow fry with about 1 cm oil at medium high heat. Fry for about 3-4 minutes on each side. Once they are golden brown and the interior is fully cooked, remove from oil and drain off excess oil.

To assemble burger, place one rice disk on a flat surface. Place about 1 tbsp of the sauce on the rice disk and spread well. Place the crispy shrimp patties along with the lettuce leaf and onions, then close with another rice disk. Top with Furikake, or Japanese seasoning.