Sushi Burger Recipe – Japanese Special
The Sushi Burger is a creative Japanese fusion dish that blends the flavors of sushi with the concept of a burger. Rice is molded into patties, lightly seasoned, and used as buns. Inside, sushi-grade fish, creamy avocado, crisp cucumber, and shredded carrots combine for a textural burst. Garnished with sesame seeds and served with pickled ginger or dipping sauce, this Sushi Burger Recipe delivers freshness, flavor, and visual appeal—ideal for dinner parties or a fun weeknight meal.
- Prep Time40 min
- Cook Time20 min
- Total Time1 hr
For the Sushi Rice:
- 1 cup sushi rice
- 1 ¼ cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
For the Burgers:
- 8 ounces sushi-grade fish (like tuna or salmon), diced
- 1 avocado, sliced
- ½ cucumber, thinly sliced
- 1 carrot, shredded
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon wasabi or spicy mayo (optional)
- Seaweed sheets (nori), cut into burger-sized rounds
For Assembly:
- Pickled ginger (for garnish)
- Sesame seeds (for garnish)
- Additional toppings as desired (e.g., green onions, radishes)
How to make Sushi Burger :
Prepare the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. In a pot, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and cook for 20 minutes. Remove from heat and let it sit for another 10 minutes.
Season the Rice: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice. Allow the rice to cool slightly.
Make the Burger Mixture: In a bowl, combine the diced fish, soy sauce, sesame oil, and wasabi or spicy mayo if using. Mix gently to combine.
Shape the Rice Buns: Wet your hands and form the sushi rice into burger-sized patties. You should get about 4-6 patties.
Assemble the Sushi Burgers: On a rice patty, layer some of the fish mixture, avocado slices, cucumber, and shredded carrot. Top with another rice patty.
Garnish and Serve: Sprinkle with sesame seeds and serve with pickled ginger on the side. Enjoy with extra soy sauce for dipping!
Recipe Notes:
Fish Options: Use raw sushi-grade fish like tuna or salmon. For a non-raw version, cooked shrimp, crab, or tofu work well.
Rice Prep: Cook sushi rice properly; cool it slightly before forming patties to help them hold shape.
Seasoning Patties: Season rice with rice vinegar, sugar, and salt to capture that classic sushi flavor.
Shaping Patties: Wet your hands when pressing rice into patties to prevent sticking.
Toppings Variations: Layer in avocado slices, cucumber, shredded carrot, spicy mayo or wasabi, and even radish or mango for extra freshness.
Presentation: Garnish with sesame seeds, green onions, and serve with pickled ginger or extra soy sauce for dipping.
Serving & Storage: Best eaten fresh. If preparing ahead, store components separately—rice patties, fish, toppings—and assemble right before serving.
