Description
A stunning fusion dish that combines the delicate flavors of Japanese sushi with the format of an American burger. These Sushi Burgers feature crispy sushi rice “buns” filled with fresh salmon, avocado, cucumber, and topped with nori seaweed and sesame seeds – perfect for impressing guests or elevating your family dinner.
Ingredients
Scale
- 3 cups sushi rice, rinsed until water runs clear
- 3½ cups water
- 4 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 tablespoon sesame oil (for cooking the buns)
- 8 ounces sushi-grade salmon or tuna, thinly sliced
- 4 sheets nori (seaweed), cut in half
- 1 avocado, thinly sliced
- 1 small cucumber, julienned
- ¼ cup pickled ginger, drained
- 2 tablespoons toasted sesame seeds
- 4 tablespoons spicy mayo
- 2 tablespoons unseasoned mayo
- 1 tablespoon Sriracha (adjust to taste)
Instructions
- In a medium pot, combine rinsed sushi rice and 3½ cups water. Bring to a boil, then reduce heat to low, cover, and simmer 18–20 minutes until water’s absorbed. Remove from heat and let rest, covered, 10 minutes.
- In a small bowl, whisk rice vinegar, sugar, and salt until dissolved. Gently fold into the warm rice with a wooden spoon, taking care not to mash the grains. Spread the rice on a tray to cool slightly.
- Lightly oil four ½-cup measuring cups or small ramekins with sesame oil. Pack each with about ¾ cup of seasoned rice, pressing firmly to form a tight patty. Unmold onto a sheet of parchment.
- Heat a nonstick skillet over medium heat and add a tiny brush of sesame oil. Gently fry each rice patty 2–3 minutes per side until golden and crisp. Transfer to a plate lined with paper towels.
- In a small bowl, whisk together the mayo and Sriracha to make spicy mayo. Taste and adjust heat as desired.
- To assemble: Place one rice bun flat-side up. Spread 1 tablespoon spicy mayo evenly across the rice.
- Place a sheet of nori over the mayo (it helps keep the rice from getting soggy).
- Layer on a few slices of salmon or tuna, then avocado, cucumber, and a bit of pickled ginger. Sprinkle with sesame seeds.
- Drizzle with an extra dab of spicy mayo if desired, then top with the second rice bun. Press down gently.
- Repeat for remaining burgers, then slice in half for easier eating or serve whole.
Notes
- For best results, use short-grain Japanese sushi rice, which has the right stickiness to form stable buns.
- If you’re concerned about using raw fish, substitute with smoked salmon, cooked shrimp, or even teriyaki chicken.
- The rice buns can be made a few hours ahead and kept at room temperature under a slightly damp cloth.
- For easier eating, wrap the bottom half of the burger in parchment paper.
- Customize with your favorite sushi fillings – crab, shrimp, or tofu all work well.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion, Japanese
Nutrition
- Serving Size: 1 sushi burger
- Calories: 420
- Sugar: 5g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11.5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 35mg
Keywords: sushi burger, fusion food, Japanese burger, rice burger, salmon sushi burger, homemade sushi, deconstructed sushi, avocado sushi, crispy rice burger