Sushi at home? Yes, you can! This unexpected sushi burger comes together easily, featuring Japanese-inspired flavours and wild salmon, fresh from the west coast. Surprise your guests or yourself with this trendy meal tonight.
Directions for: Sushi Burger
Ingredients
Sushi Rice Bun2 cups water
1 cup short-grain sticky rice or sushi rice
2 Tbsp seasoned rice vinegar
Miso-Glazed Salmon2 Tbsp sweet white miso
2 Tbsp soy sauce or gluten-free tamari
2 tsp toasted sesame oil
1 (4-oz) skinless wild salmon fillets
Sushi "Burger" Toppings and Garnish1 avocado, thinly sliced
Pickled ginger
4 sheets nori, cut into triangles or squares
Sriracha
Sesame seeds
1 tsp wasabi powder
1 tsp matcha powder
Directions
Sushi Rice Bun1. Combine water and rice in a medium saucepan. Bring to a boil, reduce to a simmer, cover and cook for 20 minutes or until tender and water has absorbed. Stir in vinegar. Transfer to a plate, cover, and cool to room temperature.
2. Line a 1-cup measuring cup with plastic wrap. Add cup of rice and firmly pack. Tap out of measuring cup, wrap in plastic wrap and refrigerate until ready to assemble and serve. Repeat with remaining rice. (Optionally, you could style free form but will not be as perfect of a shape for the round bun look).
Miso-Glazed Salmon1. Preheat oven to 425F. In a small bowl, combine miso, soy sauce or tamari and sesame oil. Place salmon on a parchment paper lined baking sheet and cover each piece with miso mixture. Bake for 8 to 12 minutes, until fish flakes easily but is still moist.
Sushi "Burger" Toppings and Garnish1. Unwrap rice buns.
2. Place 1 rice bun on each plate, top with nori, avocado, salmon, pickled ginger, sriracha, a second rice bun, sesame seeds, avocado and ginger. Skewer to secure. Using a fine mesh sieve, dust over wasabi and matcha. Repeat with remaining ingredients. Serve.
Source and Credits
Recipe courtesy of Allison Day
Video
See more: Bake, Fish, Japanese, Main, Rice/Grain, Seafood, Tofu/Soy, Great Canadian Cookbook