Cook rice as per instructions.

Fluff, and while it is still hot/warm, shape it between 2 cling wrap.

Wrap it up and chill for the it to take shape.

When ready to cook, brush on some sesame oil on both side of the rice patty.

Heat non-stick pan on medium high, and cook rice patty until heated through and slightly crusty.

Stir-fry onions in a pot over medium high heat with olive oil.

Pour in water and bring to a boil, then add in curry roux.

Allow to cook until fully dissolved and sauce thickens, about 5-8 minutes.

Season chicken with salt and black pepper.

Set up dredging station.

Dredge chicken in flour.

Then dip into egg, dripping off excess.

And coat it with panko bread crumbs.

Pan fry until golden, about 3 minutes each side.

Place lettuce and carrot ribbons on rice burger, top with chicken katsu, and spoon over curry and onions.

Serve immediately.