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Sushi burger with avocado and salmon recipe

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Preparation time: 30 min

Baking time: 15 min

Total time: 1 h

Ingredients

  • 200 g cooked sushi rice
  • 1-2 tsp rice vinegar (apple or white wine vinegar is also suitable)
  • 1 large avocado
  • 150 g smoke or salted salmon slices
  • vegetable crisps
  • Seasoning seeds
  • Seasoning seeds
  • salt
  • pepper

    • Preparation instructions

  • Boil the sushi rice – 1 part and 2 parts water is best.
  • If the rice is still hard when the water evaporates, add a little cooking water.
  • Do not wash the rice after cooking, otherwise the grains will not stick together.
  • Soak with rice vinegar, salt and pepper.
  • NB: when adding salt, remember that soy is salty.
  • Leave the rice to cool.
  • Line the tin with cling film and press the rice evenly into the tin with a spoon.
  • Make 8 rice “cakes”.
  • Wrap the cakes with a light layer of cream cheese.
  • Then place a lettuce leaf or seaweed leaf and avocado.
  • Soak the salmon in fresh chilli or chilli sauce.
  • If you started with the seaweed leaf, you can use the lettuce leaf as a final layer.
  • Place the other half on top.
  • Season with sesame seeds and serve with soy sauce and wasabi pasta.

    • Sushi burger

    Summer is in full swing, as recent record-breaking tropical heatwaves confirm. It’s been so hot lately that I’ve had to substitute cold for many of the warm foods on my menu. When I think of cold foods, salad and sushi immediately spring to mind. Sushi was more tempting this time, but I didn’t skip the salad – I put them together and a sushi burger came to life.

    Sushi is generally no stranger to anyone. It’s a fairly simple dish with two very important ingredients. First of all, there is the fish, but rice is just as important. Sushi rice is a little different from the usual – sushi rice is characterised by its oval grains, which stick together easily when cooked because of the surface starch, making it easier to form into balls.

    There are actually quite a few interesting things about sushi. It originated in Japan, where rice was originally used to preserve fish, with the lowest varieties of rice being used. Over time, the Japanese learned to can fish in other ways and it was not until the early 20th century that sushi came into its own. Over the last hundred years, only the composition of sushi has changed, but the technology of preparation has remained the same. The sushi burger, on the other hand, is a thoroughly 21st century invention.

    While sushi originated in the East, the other part of the recipe, the burger, is very much of Western origin. The birthplace of the burger can be traced back to Hamburg, where the hamburger steak cutlet was prepared on American street grills. The hamburger became popular in the first half of the 20th century, when hot cutlets were sold between buns in America. Burger buns are made from a variety of flours, using leavening agents: soda, baking powder, yeast, etc. Sushi burgers, on the other hand, do not need any leavening agents because the buns are made from rice alone.

    Hamburger fillings vary, but it is expected that one ingredient could be protein-rich meat. The sushi burger is certainly protein-rich if you throw in some fish. Any kind of fish could be preferred, but I felt that salmon would be the best fit for the recipe in the first place.

    The sushi burger is quite bulky, and requires dishes to serve. There’s something for every occasion in the Orange range. For me, I made a small investment and found a crepe bun to serve sushi burgers as dinner for my family. I have to mention that everyone was very impressed with the novel sushi burgers. Surprise your loved ones with something new and exciting in the current Estonian tropics!