Crispy Salmon, Mango and Avocado Sushi Burger

A sushi burger is a bold, utterly satisfying way to serve sushi: succulent salmon, creamy cheese, mango and avocado are layered between sheets of rice and nori, then finished with a deeply golden, crunchy coating. The result is a compact, hand-held ‘patty’ with vivid flavor and beautiful texture.

Ingredients

• Sushi rice — 7 oz | 200 g
• Water — 1 cup | 250 ml
• Rice vinegar — 2 tbsp | 30 ml
• Sugar — 1 tbsp | 12 g
• Salt — 1/2 tsp | 2.5 g
• Nori sheets — 3 pcs.
• Cream cheese — 3.5 oz | 100 g
• Salmon, sashimi-grade — 7 oz | 200 g
• Mango — 1/2 pc.
• Avocado — 1/2 pc.
• Egg — 1 pc.
• All-purpose flour — 3 tbsp | 24 g
• Panko breadcrumbs — 3.5 oz | 100 g
• Vegetable oil for frying — 2 cups | 500 ml
• Soy sauce, for serving — 2 tbsp | 30 ml
• Unagi sauce, for serving, optional — 2 tbsp | 30 ml

Step-by-Step Recipe

1. Rinse the rice until the water runs clear and drain well. Bring the water to a boil, add the rice, cover, and cook over the lowest heat for 15 minutes. Remove from the heat and let stand, covered, for another 10 minutes.
2. Mix the rice vinegar, sugar, and salt. Fold the seasoning into the hot rice, stirring gently with a spatula, then cool to lukewarm.
3. Cut the salmon into batons, and slice the mango and avocado thinly.
4. Divide the rice into 4 equal portions. Cut 2 squares from one nori sheet, each sized to fit the future burger. Keep the remaining 2 nori sheets for wrapping.
5. Place the first portion of rice on a whole nori sheet and press it into a firm round with damp hands. Spread the cream cheese on top, then layer the salmon, mango, and avocado. Cover with the second portion of rice, press firmly, and top with a square of nori.
6. Wrap the assembly tightly in a sheet of nori and then cling film, shaping a neat round ‘burger’. Repeat with the second portion. Leave for 10 minutes while the oil heats.
7. Heat the oil to 338–347°F | 170–175°C. Whisk the egg with the flour until smooth and lump-free.
8. Remove the cling film. Carefully coat each burger in the batter, then in the panko, pressing the crumbs on firmly.
9. Deep-fry or pan-fry in a deep skillet until golden brown, 2–3 minutes per side. Transfer to a rack or paper towels.
10. Serve immediately with soy sauce or unagi sauce.

Nutritional Value (per serving)

Calories	≈ 700 kcal
Protein	≈ 26 g
Fat	≈ 32 g
Carbohydrates	≈ 80 g
Fiber	≈ 5 g
Sugar	≈ 10 g
Sodium	≈ 1100 mg

Tips and Variations

• Safety: use salmon labeled for sashimi, or substitute lightly salted or smoked salmon for easier food safety and shape control.
• Breading: panko gives the lightest, crispiest crust. If you do not have it, mix regular breadcrumbs with a little crushed cornflake crumbs.
• Air fryer: brush the burgers lightly with oil and cook at 392°F | 200°C for 8–10 minutes, until crisp and golden.
• Filling: mango can be replaced with cucumber or a mildly spicy mayonnaise-sriracha sauce; cream cheese can be swapped for light cream cheese.
• Assembly: to keep the rice from sticking, dampen your fingers with water and a drop of rice vinegar.

FAQ

Can I make it without deep-frying?

Yes. Fry with a minimal amount of oil in a skillet or cook in an air fryer at 392°F | 200°C for 8–10 minutes until golden and crisp.

What can I use instead of cream cheese in the filling?

Light cream cheese or a spicy mayonnaise-sriracha sauce works well. The flavor will be brighter, and the texture slightly less delicate.

How do I cook sushi rice properly?

Rinse the rice thoroughly until the water runs clear, cook covered until tender, then fold in a seasoning of rice vinegar, sugar, and salt and cool to lukewarm before assembling.