THE BEST SUSHI BURGER RECIPE
Craving sushi but also in the mood for a burger? Why choose when you can have both! Our sushi burger recipe is the perfect mashup of two favorites—fresh sushi fillings like tender salmon, creamy avocado, and crunchy veggies, all layered between fluffy rice “buns.” It’s like sushi on a whole new level, and trust us, this unique twist will have you hooked from the first bite. Whether you’re a sushi lover or a burger fan, this fusion dish is your new go-to for something fresh, fun, and totally delicious.
SUSHI BURGER
Say hello to the sushi burger recipe—where sushi meets burger in the most delicious way possible! Imagine all the flavors you love from sushi—fresh fish, crisp veggies, creamy sauces—stacked between rice “buns” for a fun, handheld twist. It’s the best of both worlds, with a little crunch, a lot of flavor, and a whole lot of yum. Perfect for sushi fans looking for something new or anyone who loves an exciting fusion bite!
INGREDIENTS YOU WILL NEED:
- Seaweed Paper (Nori): This gives the sushi burger that authentic sushi flavor and adds a slightly salty, umami taste.
- Sushi Rice (Cooked and Cooled): The base of your “buns.” Sushi rice is sticky enough to hold its shape, creating the perfect vessel for your fillings.
- Raw Salmon (or Shrimps): Fresh, high-quality raw salmon is ideal for that classic sushi feel, but you can also swap it for cooked shrimp if you prefer a different flavor or texture.
- Avocados: Creamy and buttery, avocado adds richness and a fresh contrast to the other ingredients.
- Siracha Sauce: For a little heat! Mix it with mayo to create a spicy, tangy sauce that brings everything together.
- Mayonnaise: Creamy mayo balances the spiciness of the Sriracha and adds a smooth texture to the sushi burger.
- Flour: Used for dredging, it helps create a crispy coating when frying your protein.
- Cornstarch: Mixed with the flour, cornstarch gives an extra crispness to the fried coating.
- Water: Used to make a slurry with the flour and cornstarch for dipping before frying.
- Panko Breadcrumbs: Light and crunchy, panko creates a delicate, crispy outer layer for your fried shrimp or salmon.
- Frying Oil: Make sure to use a neutral oil like vegetable or canola oil for frying. It ensures your fried ingredients come out crispy and golden without adding any overpowering flavors.
TIPS TO MAKE THE BEST SUSHI BURGER
- Use Sticky Sushi Rice: Cook your sushi rice properly and let it cool slightly before forming the buns. If it’s too hot or cold, it won’t hold its shape. Wet your hands with water when shaping the rice to prevent it from sticking.
- Press the Rice Firmly: When shaping the rice into “buns,” make sure to press them firmly so they don’t fall apart. You want them to hold their shape but still have a bit of fluffiness.
- High-Quality Fish: Use fresh, high-quality raw salmon or shrimp for the best flavor. If you’re unsure about using raw fish, lightly sear or cook it for a tasty alternative.
- Double-Coat for Extra Crispiness: When frying your salmon or shrimp, coat them twice in the flour-cornstarch mixture and panko breadcrumbs. This ensures maximum crunch and that perfect golden-brown color.
- Don’t Overfill: While it’s tempting to load up your burger with all the fillings, keep it manageable so you can actually take a bite! Balance the ingredients for the perfect mouthful.
- Customize Your Sauce: The mayo and Sriracha combo is a classic, but feel free to experiment with other sauces like teriyaki, soy sauce, or even a wasabi mayo for an extra kick.
- Let the Nori Add Texture: Add a piece of nori (seaweed paper) between the rice and the filling to give your sushi burger that authentic sushi flavor while adding a slight crunch and preventing sogginess.
- Chill Before Serving: After assembling, refrigerate your sushi burger for a few minutes to let everything set and firm up. This helps the rice buns stay intact when you bite into them.
- Serve Fresh: Sushi burgers are best enjoyed fresh, so assemble them just before serving to keep everything crisp and flavorful.
If you’ve given this recipe a try and it won you over, please share your thoughts by leaving a rating and comment below! If you have any questions about this recipe, don’t hesitate to ask – I’m here to help and will respond promptly.
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THE BEST SUSHI BURGER RECIPE
Ingredients
- 4 large nori sheets
- 1 cup sushi rice cooked and cooled
- 100 g raw salmon
- 1/2 avocado thinly sliced
- 1 tbsp siracha sauce
- 2 tbsp mayonnaise
- 1/4 cup all-purpose flour
- ¼ cup cornstarch
- 1/4 cup water
- ½ cup panko breadcrumbs
- Vegetable or canola oil, for frying (enough to deep fry)
Instructions
- Cook 1 cup of sushi rice according to the package instructions. Once cooked, let it cool slightly.
- On one large nori sheet, spread some sushi rice, top with mayo, avocado, salmon, siracha and then top with another layer of rice.
- Top with a circular nori sheet and wrap the large nori sheet all around it.
- Cover with a plastic wrap and wrap very tightly and let it cool in the fridge for about 1 hour.
- In a bowl, add in the flour ,cornstarch, water and mix.
- Dip the sushi burger in the flour mixture, then in the panko breadcrumbs.
- Fry till golden.
- Top with some extra mayo and siracha and serve while warm!
Notes
To make the circular nori sheet:
- Use a Bowl or Plate as a Template: Find a bowl or plate that matches the size of your rice “bun.” Place it over the nori sheet.
- Trace and Cut: Use a sharp knife or kitchen scissors to carefully trace around the bowl or plate, cutting the nori into a neat circle.
- Adjust for Size: If the circular nori is a little large, you can trim it further to fit your sushi burger perfectly.