A no-cook sushi burger is a bright alternative to rolls: tender sushi rice “buns,” silky salmon, creamy cheese, avocado, and cucumber, all wrapped in crisp nori. It comes together easily, with no fryer or skillet, and serves beautifully as a filling lunch or a polished snack.
Ingredients
- Sushi rice — 200g (7 oz)
- Water — 250ml (1 cup)
- Rice vinegar — 2 tbsp
- Sugar — 1 tbsp
- Salt — 0.5 tsp
- Nori — 2 sheets
- Lightly salted salmon — 150g (5.3 oz)
- Avocado — 1
- Cucumber — 1
- Cream cheese — 60g (2.1 oz)
- Mayonnaise — 1.5 tbsp
- Sriracha sauce — 1 tsp
- Soy sauce — 2 tbsp (for serving)
- Sesame seeds — 1 tbsp
- Green onions — 2 tbsp
How to Make It
- Rinse the rice 5–7 times, until the water runs almost clear.
- Place the rice in a saucepan, add the water, bring to a boil, reduce the heat to low, cover, and cook for 15 minutes.
- Remove from the heat and let the rice rest, covered, for another 10 minutes.
- Mix the rice vinegar, sugar, and salt until dissolved; gently fold into the rice and cool until just warm.
- Slice the salmon into thin pieces; cut the avocado and cucumber into slices or batons; finely chop the green onions.
- Mix the mayonnaise with the sriracha to make a lightly spicy sauce.
- Wet your hands with water and shape the rice into 4 compact round patties of the same size; sprinkle with sesame seeds and press them in lightly.
- Cut the nori into squares the size of your burgers. On each nori square, layer rice, then cream cheese, salmon, cucumber, and avocado, add a little sauce, and top with a second rice patty.
- Fold the nori edges toward the center, press gently, and let rest for 5 minutes. Slice in half and serve with soy sauce and green onions.
Nutrition
| Item | Per serving |
|---|---|
| Calories | ≈ 814 kcal |
| Protein | ≈ 26 g |
| Fat | ≈ 37 g |
| Carbohydrates | ≈ 90 g |
| Fiber | ≈ 3.5 g |
| Sugar | ≈ 6 g |
| Sodium | ≈ 1650 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- Keep the rice warm: too hot and it falls apart, too cold and it won’t hold together.
- Wet your hands and spatula with water so the rice doesn’t stick; don’t overdo it.
- For shaping, round rings or lids lined with plastic wrap work well for neat “buns.”
- Filling ideas: tuna, shrimp, smoked salmon, crab, tamago omelet, or smoked tofu.
- For the sauce, adjust the heat with more or less sriracha, or swap in wasabi mayo or uni sauce.
- Gluten-free: use tamari instead of regular soy sauce.
- Vegetarian version: avocado, cucumber, tofu, mango, and cucumber kimchi.
Storage
It’s best to assemble just before serving. Cooked rice can be stored, covered, in the refrigerator for up to 24 hours. Once assembled, the sushi burger will hold its shape for 2–4 hours in the refrigerator, but the nori loses its crispness — serve as soon as possible.
Frequently Asked Questions
- Can I replace the salmon? Yes — tuna, shrimp, imitation crab, omelet, or marinated tofu all work well.
- What can I use instead of rice vinegar? Apple cider vinegar at 6% with a pinch of sugar, or a ready-made sushi seasoning.
- How do I keep it from falling apart? Cool the rice until just warm, pack the patties firmly, work with damp hands, and don’t overload the filling.
- Can I make it ahead? The rice yes; assemble 10–15 minutes before serving.
- How do I make it spicier or milder? Increase or reduce the amount of sriracha in the sauce to taste.