Sushi rice burger with salmon and avocado

The Sushi Rice Burger with Salmon and Avocado is a delicious meal that gives you the best of both worlds: sushi and burgers. You can enjoy the taste of sushi without any chopsticks or rolling mat. 😋

Here are some fun facts about sushi rice burgers with salmon and avocado:

Sushi rice burgers come from Japan, where they call them sushi baga (寿司バーガー) or onigirazu (おにぎるま). Onigirazu means “not pressed”, because they don’t press the rice too much when making the buns.
The sushi burger consists of a bun made of sushi rice cooked with vinegar and sugar. The filling can be anything you like, but some popular choices are salmon, avocado, lettuce, mayonnaise, sriracha, nori sheets, and sesame seeds.

Sushi rice burgers are a flexible meal that you can change according to your mood and taste. You can try different types of seafood, vegetables, sauces and spices. For example, you can eat tuna and ginger, shrimp and cucumber, crab and cream cheese, teriyaki chicken and pineapple, or veggies and tofu.
Sushi burgers are easy to make at home with simple tools and ingredients. You just need a ring mold or egg ring to shape the rice buns and filling, or you can use plastic wrap to do it. You can use a nori sheet to wrap the burger or sprinkle some sesame seeds on top for some crunch.

Is it safe to eat raw fish in Sushi rice burger with salmon and avocado  ?

Sushi rice burgers are a healthy and nutritious meal that provides you with protein, carbohydrates, fiber, healthy fats, vitamins, minerals and antioxidants. It can also help you lower your blood pressure, cholesterol, and inflammation, thanks to the omega-3s in salmon and the anti-inflammatories in avocados.

Raw fish is a major ingredient in sushi, a traditional Japanese dish that consists of vinegared rice and various toppings or fillings. Sushi can be eaten with chopsticks or by hand, and it is often served with soy sauce, wasabi, and pickled ginger.

Eating raw fish can pose some health risks, such as bacterial or parasitic infections. However, you can minimize this risk by buying raw fish from trusted restaurants or suppliers that have properly handled and prepared it.

To prevent parasitic infections from raw fish, the U.S. Food and Drug Administration (FDA) recommends that sushi fish be flash-frozen at below-zero temperatures. This can kill any potential worms or other parasites that might be in the fish.

To prevent bacterial infections from raw fish, the FDA advises that sushi fish be stored at 40°F (4°C) or below and cooked to an internal temperature of 145°F (63°C). You should also avoid cross-contamination by using separate utensils and cutting boards for raw and cooked fish.

Questions You Might Have

1. Can I use different fish? Of course! Try different fish and see which one you like best.  The best choice to go with any sort of tuna, including bluefin, yellowfin, bigeye, skipjack, bonito, and albacore.
2. What if I don’t have sushi rice? Regular rice works too! Just make sure it’s the short-grain kind.
3. Can I make it without fish? Yes, you can make sushi without fish. There are many vegan and vegetarian options for sushi that use tofu, mushrooms, or vegetables instead of fish. You can also use cooked seafood like shrimp, crab, or eel if you don’t like raw fish.
4. How do I stop the rice from being sticky? Give it a good rinse before cooking. That should do the trick!

5. Any other sauces I can use? There are many other sauces that you can use for sushi rice burger with avocado and salmon, depending on your preference and taste. Some of them are:

• Mango Dipping Sauce: This is a fruity and tangy sauce that complements the flavors of sushi. You can make it with mango, lime juice, honey, and cilantro. It goes well with salmon, crab, or veggie burgers.
• Eel Sauce (Unagi): This is a classic sauce that is salty, sweet, and savory. You can make it with soy sauce, mirin, sake, and sugar. It goes well with eel, tuna, or avocado burgers.
• Ponzu Sauce: This is a citrusy and umami sauce that enhances the taste of sushi. You can make it with soy sauce, lemon juice, lime juice, orange juice, rice vinegar, mirin, and dashi. It goes well with seared ahi, yellowtail, or cucumber burgers.

What is Nori sheets ?

Edible seaweed sheets called nori are frequently used in Japanese cooking, particularly for encasing sushi rolls. They are produced with red algae that is gathered from the ocean, cleaned, chopped, and combined with water. They are then dried on hot surfaces. The procedure is comparable to creating paper.

Nori sheets come in a variety of varieties based on factors including thickness, color, and quality. Smooth, crisp, delicious, dark green (or virtually black) nori is ideal for sushi. It’s referred to as “new nori,” or shin-nori. It has a deeper flavor and scent since it is collected early in the season. ³

It’s simple to use and store nori sheets. All you have to do is store them somewhere dry, away from moisture and humidity.

Using a knife or pair of scissors, you may cut them into the appropriate shapes and sizes when you’re ready to use them. To make them crispier and more aromatic, you may also lightly toast them over a flame or in an oven.

Not only are nori sheets tasty, but they are also nourishing and healthful. They are packed with antioxidants, vitamins, minerals, fiber, and protein. Because seaweed has omega-3 fatty acids, it can also help reduce inflammation, blood pressure, and cholesterol.

Ingredients

• cooked sushi rice
• sushi vinegar
• large nori sheets
• smoked salmon
• mayonnaise
• sriracha sauce/ Sambal sauce (traditional Indonesian chili sauce )
• black pepper
• sour cream
• salt
• lettuce leaves
• avocado, sliced
• Wasabi and soy sauce for serving

Preparation

• Use cold water to rinse the rice in a colander until the water runs clear.
• Drain the rice well and let it sit for an hour. +
• This will help the rice absorb water and improve its texture.
• Transfer the rice and water to a rice cooker or a large pot.
• If using kombu, add it to the pot as well.
• This will add flavor and umami to the rice.
  Cook the rice according to the instructions of your rice cooker or pot.
• Usually, you need to bring the water to a boil, then reduce the heat and simmer, covered, until the water is absorbed and the rice is tender.
• This might take 15-20 minutes.
• In a small saucepan over medium heat, combine the rice vinegar, oil, sugar, and salt. Stir until the sugar and salt dissolve.
• This is the sushi vinegar that will season the rice.
• Transfer the cooked rice to a large baking sheet or a wooden bowl.
• Sprinkle the sushi vinegar over the rice and toss gently with a wooden spoon or a rice paddle.
• Be careful not to crush or smash the grains of rice.
• Spread the rice in an even layer and let it cool completely.
• You can fan the rice with a paper fan or a magazine to speed up the cooling process and give it a glossy finish.
• In a small bowl, stir together the mayonnaise, sour cream, sriracha sauce, salt, and pepper. Set aside.
• Cut each nori sheet in half and place one half on a cutting board.
• Place an egg ring or a ring mold on top of the nori sheet and fill it with about 1/4 cup of rice.
• Press gently to form a rice patty. Repeat with the remaining nori sheets and rice.
• To assemble the burgers, place one rice patty on a plate and spread some of the mayonnaise mixture on top.
• Add some smoked salmon, lettuce, and avocado slices.
• Top with another rice patty and press gently to seal.
• Repeat with the remaining ingredients.
• Serve the sushi rice burgers with wasabi and soy sauce on the side.