For rice buns, cook rice using the absorption method stated on the pack but do not wash rice so that the starch will bind it.
Fill 4 x 10cm rings 2cm deep with cooked rice and push into ring to mould. Refrigerate for 10-15 minutes to set.
Heat oil in a frying pan over a medium heat, gently place rested rice buns in the pan and cook until crispy and golden. Transfer to a plate with sesame seeds and roll to lightly coat.
For pork patty, remove pork fat from belly and set to one side. Cut belly flesh and fillet into 3cm cubes. Push through a mincer using the largest blade into a bowl, add remaining patty ingredients and mix well until combined and sticky. Divide into two patties and mould into 10cm rounds, using the mould if you like. Transfer to a plate and rest in the refrigerator for 10-15 minutes.
For pickled vegetables, combine vinegar, salt, sugar and water in a jug. Place daikon and wombok in a bowl and cucumber in a second bowl. Pour half the pickling solution over one bowl and the remaining over the second bowl. Allow to pickle to 30 minutes
For sauce, combine all ingredients in a bowl and set to one side. Loosen with a little water if required.
Heat oil in a frying pan and pan fry burger patties for 5-6 minutes on each side or until cooked to your liking. Finish in the oven if browning too much in the pan.
To assemble burger, spread a spoonful of sauce over each rice bun, place patties on a bun top with pickled vegetables and place a rice bun on top.