This incredible and easy Sushi Burger has layers of spicy salmon, crab and avocado held together with a rice bun and nori wraps. It has all the flavor and texture of your favorite sushi roll but is shaped like a burger. Sushi Burgers don’t require much cooking, so these Japanese seaweed wraps are the perfect gluten-free summertime lunch that won’t heat up the kitchen. Easily prepare these in advance and customize them with your favorite flavors and mixins.
Sushi Burgers are a fresh and fun take on sushi. The rice bun made with new or leftover sushi rice is filled with spicy salmon and crab mixtures layered with creamy avocado. Nori wraps hold the sandwiches together for a delicious hand-held meal any sushi lover will enjoy.
If you love sushi, try my Shrimp Sushi Stack or Easy Sushi Bake.
Why You’ll Love This Sushi Burger Recipe
- Minimal cooking is required. You only have to cook the sushi rice, so this recipe requires almost no cooking.
- It tastes just like sushi. This sushi burger is sushi shaped like a burger and has the flavors you love.
- It’s customizable. Easily adjust the heat, swap the salmon and crab for tofu or your favorite seafood, and add cucumbers, carrots or your choice of vegetables.
Sushi Burger Ingredients
- Sushi Rice: the rice should be cooked according to the package instructions.
- Rice Vinegar: This mild, sweet vinegar can be substituted with apple cider vinegar.
- Sugar: Sugar adds a touch of sweetness to the rice but can be omitted if preferred.
- Mayonnaise: Use your favorite mayo or Kewpie mayonnaise for a more authentic flavor.
- Sriracha: Adjust the amount to control the spice level of the dish.
- Lime Juice: Freshly squeezed lime juice has a superior flavor.
- Salmon: Select sushi-grade salmon or look for cold smoked salmon.
- Imitation Crab: Use can use flakes or sticks. Chop or shred the crab.
- Avocados: Cut a ripe avocado into cubes.
- Nori Sheets: Use a full sheet of nori for each burger. Soak beforehand, so it is easier to work with.
- Green Onions: Garnish with chopped green onions.
How To Make Sushi Burger
- Prepare the rice. Cook the sushi rice according to the package instructions and transfer it to a bowl. Add rice vinegar and sugar. Mix it well and set it aside.
- Prepare the dressing. In a small bowl, combine mayonnaise, sriracha, and lime juice. Mix it well.
- Toss seafood and dressing. Add half of the spicy mayo to the diced salmon and the other half to the imitation crab. Toss to combine and keep both bowls aside.
- Build the burger. On a plate, place a nori sheet and keep a ring mold. Start with a rice layer followed by a salmon layer, avocado, and crab layer, and finally add a layer of rice again.
- Wrap with nori. Carefully remove the ring and fold the nori sheets so they cover entirely.
- Rest the burgers. Place the sushi burger in a cling wrap, tightly wrap it again, and allow the burger to rest for 15 minutes at least.
- Garnish and serve. Slice the burger vertically and remove the cling wrap. Garnish with green onions and serve immediately.
Tips To Make Japanese Seaweed Wraps
- If you can’t find sushi rice, you can substitute short-grain rice.
- Use a large ring mold to build the burger.
- If you don’t have a ring mold, line a small bowl with plastic wrap and press the rice inside to form the bun before gently removing it from the bowl.
- Imitation crab can be shredded or chopped.
- Substitute the salmon and crab with tuna, tofu, shrimp or your preferred protein.
- Add your favorite sushi veggies such as carrots, cucumber, cabbage, bell pepper and more.
- After folding the nori, wet the edges so it sticks together.
- Not a fan of seaweed? Skip the nori wrap.
- Adjust the amount of sriracha to control the spiciness of the dish.
- Replace the mayo with plain, unsweetened greek yogurt.
- Sprinkle the finished burger with Nori Furikake or sesame seeds.
Frequently Asked Questions
Sushi burgers are similar to burgers in that they have a bun and a filling. The bun is made of sushi rice, and the filling is made of typical sushi ingredients. Sushi Burgers originate in Japan at the MOS burger chain.
Some riceburgers are made with sushi rice formed into a patty and cooked on a grill until crispy. To keep it simple, we used a ring mold to create our rice burger buns and did not toast them.
For the best flavor and texture, sushi burgers should be eaten immediately. You can make up to a few hours in advance, but they should be wrapped in plastic and stored in the fridge. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days, but the texture may become unpleasant.
Freezing these Japanese seaweed wraps is not recommended.
Serve with soy sauce for dipping. You can make this a full meal by serving with edamame or roasted vegetables, Miso soup or your favorite burger sides like Crispy Air Fryer French Fries or Crispy Air Fryer Sweet Potato Fries.
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Sushi Burger
Ingredients
- 2 cups sushi rice cooked
- 2 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 cup mayonnaise
- 2 tablespoon sriracha
- 2 tablespoon lime juice
- 8 oz salmon diced
- 5 oz Imitation crab chopped or shredded
- 2 medium avocados cut into cubes
- 4 large nori sheets
- Chopped green onions garnish
Instructions
- Cook the sushi rice according to the package instructions and transfer it to a bowl. Add rice vinegar and sugar. Mix it well and set it aside.
- In a small bowl, combine mayonnaise, sriracha, and lime juice. Mix it well.
- Add half of the spicy mayo to the diced salmon and the other half to the imitation crab. Toss to combine and keep both bowls aside.
- On a plate, place a nori sheet and keep a ring mold. Start with a rice layer followed by a salmon layer, avocado, and crab layer, and finally add a layer of rice again.
- Carefully remove the ring and fold the nori sheets so they cover entirely.
- Place the sushi burger in a cling wrap, tightly wrap it again, and allow the burger to rest for 15 minutes at least.
- Slice the burger vertically and remove the cling wrap. Garnish with green onions and serve immediately.
Notes
- If you can’t find sushi rice, you can substitute short-grain rice.
- Use a large ring mold to build the burger.
- If you don’t have a ring mold, line a small bowl with plastic wrap and press the rice inside to form the bun before gently removing it from the bowl.
- Imitation crab can be shredded or chopped.
- Substitute the salmon and crab with tuna, tofu, shrimp or your preferred protein.
- Add your favorite sushi veggies such as carrots, cucumber, cabbage, bell pepper and more.
- After folding the nori, wet the edges so it sticks together.
- Not a fan of seaweed? Skip the nori wrap and use soy paper wrap..
- Adjust the amount of sriracha to control the spiciness of the dish.
- Replace the mayo with plain, unsweetened Greek yogurt.
- Sprinkle the finished burger with Nori Furikake or sesame seeds.
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