Sushi burger

Sushi burger

Based on 9 ratings
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Difficulty

Medium 👍
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
500 g sushi rice (cooked)
5 g cilantro
½ cucumber
½ avocado
40 g red cabbage
65 g mayonnaise (divided)
15 g wasabi
250 g salmon
½ tsp red chili paste
2 tsp soy sauce
30 g sushi ginger
1 tbsp black sesame
vegetable oil for frying
salt
pepper
Metric
Imperial

Utensils

  • frying pan
  • vegetable peeler
  • plastic wrap
  • 4 small bowls
  • cutting board
  • knife
  • 2 mixing bowls

Nutrition per serving

Cal
805
Protein
37g
Fat
41g
Carb
69g

Step 1/4

Line bowls with plastic wrap and add cooked sushi rice in there. Slightly press together with moistened hands and refrigerate until serving.
  • 500 sushi rice
  • plastic wrap
  • 4 small bowls

Line bowls with plastic wrap and add cooked sushi rice in there. Slightly press together with moistened hands and refrigerate until serving.

Step 2/4

Finely chop cilantro and set aside. Slice cucumber with a vegetable peeler. Slice avocado and finely slice red cabbage. For dip, add mayonnaise and wasabi to a bowl and stir to combine. Refrigerate dip until served.
  • 5 cilantro
  • ½ cucumber
  • ½ avocado
  • 40 red cabbage
  • 50 mayonnaise
  • 15 wasabi
  • mixing bowl
  • vegetable peeler
  • cutting board
  • knife

Finely chop cilantro and set aside. Slice cucumber with a vegetable peeler. Slice avocado and finely slice red cabbage. For dip, add mayonnaise and wasabi to a bowl and stir to combine. Refrigerate dip until served.

Step 3/4

Heat oil in a frying pan over low-medium heat and fry salmon from both sides for approx. 2 min. Season with salt and pepper. Remove from heat and let cool down. Add salmon to a bowl and crumble with a fork. Add chopped cilantro, remaining mayonnaise, red chili paste, soy sauce and stir to combine. Season with salt and pepper to taste.
  • 250 salmon
  • 15 mayonnaise
  • ½ tsp red chili paste
  • 2 tsp soy sauce
  • vegetable oil for frying
  • salt
  • pepper
  • frying pan
  • mixing bowl

Heat oil in a frying pan over low-medium heat and fry salmon from both sides for approx. 2 min. Season with salt and pepper. Remove from heat and let cool down. Add salmon to a bowl and crumble with a fork. Add chopped cilantro, remaining mayonnaise, red chili paste, soy sauce and stir to combine. Season with salt and pepper to taste.

Step 4/4

Transfer sushi rice bottom to a serving plate and remove plastic wrap. Top with some cucumber slices, sushi ginger and salmon mixture. Add slices of avocado, sliced red cabbage and some wasabi mayonnaise on top. Place top sushi burger bun on burger and sprinkle black sesame on it. Enjoy!
  • 30 sushi ginger
  • 1 tbsp black sesame

Transfer sushi rice bottom to a serving plate and remove plastic wrap. Top with some cucumber slices, sushi ginger and salmon mixture. Add slices of avocado, sliced red cabbage and some wasabi mayonnaise on top. Place top sushi burger bun on burger and sprinkle black sesame on it. Enjoy!