Description
The best part of Spicy Tuna Sushi Burgers? You can hold them in your hand, just like a burger! No need for fancy chopsticks. It’s sushi, reimagined, perfect for those days when you’re craving sushi but also feeling a bit burger-ish.
Ingredients
For the Sushi Rice
- 3 cups sushi rice (white or brown), rinsed
- 3 cups water
- 3 tablespoons granulated sugar
- 3 tablespoons seasoned rice vinegar
For the Sushi Burgers
- 10 rectangular/square nori sheets
- 2 tablespoons black sesame seeds
- 1 medium English/seedless cucumber, very thinly sliced
- 1 pound sushi grade tuna, diced
- 1/4 cup spicy/sriracha mayonnaise
- 2 large avocados, peeled, seeded and thinly sliced
- 1 cup shredded carrots
- additional mayonnaise for drizzling and dipping
Instructions
For the Sushi Rice
- Combine the rice and water in a large stock pot, then bring it to a boil over high heat, stirring constantly.
- Cover the rice with a tight fitting lid, reduce heat to low and simmer for 20 minutes.
- Remove the rice from the heat and fluff with a fork. Stir in the sugar and rice vinegar.
- Cover a baking sheet with plastic wrap. Divide the rice into 8 portions. Set aside.
For the Sushi Burgers
- Using a sharp kitchen scissors, cut two nori sheets into 4 squares each. Set aside.
- In a medium bowl, stir together the tuna and the spicy mayonnaise. Evenly divide the tuna into 8 portions on a plate or cutting board.
- Divide the cucumbers, avocado and carrots, each into 8 separate portions. Set aside.
To Assemble the Spicy Tuna Sushi Burgers
- Place a large sheet of plastic on a work surface, then top with a whole nori sheet.
- Take half of one of the eight rice portions and press it into a square onto the center of the nori sheet.
- Sprinkle the rice with sesame seeds, top with 6 cucumber slices, then a spicy tuna portion, avocado, carrots, then drizzle with additional spicy mayonnaise. Take the remaining half portion of rice and press it into a square and carefully place it on top of the stack.
- Set one of the cut nori pieces on top of the stack, offset with the bottom nori so that the corners are not matching. Fold the bottom nori sheet around the burger and pull the plastic wrap around the Sushi Burger. Set aside.
- Repeat with the remaining ingredients to form 7 more burgers.
- Refrigerate the Spicy Tuna Sushi Burgers for at least an hour and no more than 24 hours.
- Unwrap the burgers and cut in half.
- Serve with additional spicy mayonnaise and your favorite sushi toppings.
Equipment
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Lieber’s Authentic And Delicious Sriracha Mayo
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Lundberg Family Farms Short Grain Rice, Brown
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You can easily personalize these sushi burgers using your favorite sushi ingredients.
I actually made four cups of the burger rice instead of three. It’s great to have extra for a quick lunch or if you want a nosh later in that evening. Simply use 4 cups of rice, 4 cups of water, 1/4 cup granulated sugar and 1/4 cup seasoned rice vinegar.
Nutrition
- Serving Size: 1 Spicy Tuna Sushi Burger
- Calories: 444
- Sugar: 6.1 g
- Sodium: 102.6 mg
- Fat: 8.6 g
- Saturated Fat: 1.3 g
- Carbohydrates: 70.4 g
- Fiber: 3.1 g
- Protein: 20.2 g
- Cholesterol: 23.3 mg
Keywords: Sushi Burger, Spicy Tuna Sushi, Gluten Free, Dairy Free, Nut Free, Dinner, Pareve, Healthy, Healthy Dinner, Grab-and-go
