If you love sushi rolls but want something bright and unexpected, try a sushi burger: tender rice, cream cheese, salmon, mango and avocado inside, with a golden, crisp breadcrumb coating outside. It is simple to prepare, looks impressive, and is ideal for a cosy evening or a guest table.
Ingredients
- Sushi rice — 5.3 oz | 150 g
- Water — 3/4 cup | 180 ml
- Rice vinegar — 2 tbsp
- Sugar — 1 tbsp
- Salt — 1/2 tsp
- Nori sheets — 2 pcs
- Cream cheese — 2.1 oz | 60 g
- Sashimi-grade salmon — 3.5 oz | 100 g
- Mango — 2.8 oz | 80 g
- Avocado (flesh) — 2.8 oz | 80 g
- Egg — 1 pc
- All-purpose flour — 2 tbsp
- Panko breadcrumbs — 2.1 oz | 60 g
- Vegetable oil for frying — 1 1/4 cups | 300 ml
- Soy sauce, for serving — 2 tbsp
- Unagi sauce (optional) — 2 tbsp
Step-by-step recipe
- Rinse the rice well until the water runs clear. Add 3/4 cup of water, bring to a boil, reduce the heat to low, and cook covered for 12 minutes. Remove from the heat and let stand, covered, for another 10–15 minutes.
- Mix the rice vinegar, sugar and salt until dissolved. Gently fold the seasoning into the hot rice and let it cool to warm.
- Slice the salmon thinly. Cut the mango and avocado into slices.
- Divide the rice into 4 equal portions. Place the first portion on a sheet of nori and, with damp hands, press it into a circle about 4 inches in diameter.
- Spread half the cream cheese over the rice, add the mango, salmon and avocado. Cover with a second portion of rice and press lightly. Place a square of nori on top and wrap the burger in the nori, then wrap tightly in cling film, shaping it as you go. Repeat with the second burger.
- Let the burgers rest for 10 minutes. Heat the oil in a saucepan to 338–347°F | 170–175°C.
- For the batter, whisk the egg with the flour until smooth.
- Remove the cling film, dip each burger in the batter, then coat completely in panko.
- Fry in batches for 1 1/2–2 minutes per side, until golden and crisp. Transfer to a rack or paper towels to remove excess oil.
- Serve immediately with soy sauce or unagi sauce.
Nutritional value per serving
| Energy | ~680 kcal |
|---|---|
| Protein | ~19 g |
| Fat | ~36 g |
| Carbohydrates | ~72 g |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- Do not over-wet the rice: if it is too moist, the coating will peel away.
- Work with damp hands — this keeps the rice from sticking and helps the shape stay neat.
- Use sashimi-grade salmon. If in doubt, freeze the fish briefly and slice it thinner, or replace it with lightly cured salmon.
- No deep-frying: pan-fry in a thin layer of oil or cook in an air fryer at 392°F | 200°C for 8–10 minutes, until crisp and golden.
- Filling variations: cucumber instead of mango for a fresher profile; tuna or cooked shrimp instead of salmon; spicy mayonnaise with sriracha instead of unagi sauce.
FAQ
Can I make it without breading and frying?
Yes. Shape the burgers, let them firm up in cling film for 15–20 minutes, and serve them as a cold appetizer. There will be no crust, but the flavour will still be rich and satisfying.
What can I use instead of unagi sauce?
A mixture of soy sauce with honey or sugar and a splash of rice vinegar works well. Simmer until syrupy, then chill for a quick substitute.
How do I keep the burger from falling apart while frying?
Pack the rice firmly, wrap the parcel tightly in nori and cling film, let it rest, then coat it completely in batter and panko — the full crust will hold everything together.