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Skip the sushi rolling, Sushi Burger layers seasoned sushi rice with spicy salmon, imitation crab, creamy avocado, and nori for a handheld alternative to a traditional burger.
What Is a Sushi Burger?
A sushi burger combines sushi rice and traditional sushi fillings in a burger-shaped form. Instead of bread buns, the rice and fillings are stacked together and wrapped in a sheet of nori.
This version layers seasoned sushi rice with spicy salmon, imitation crab, and avocado. The nori wraps around the entire stack, creating a handheld meal that can be sliced in half for serving. This method makes it easy to prepare without rolling individual sushi pieces.
If you love sushi, try my Shrimp Sushi Stack, Easy Spicy Salmon Sushi Roll, or Easy Sushi Bake.
Reasons to Love This Salmon Sushi Burger Recipe
- Easy to customize. Change the seafood or vegetables and adjust the sriracha to suit your taste.
- Good for making ahead. Assemble the burgers a few hours early and keep them wrapped in the refrigerator until you’re ready to slice them.
- Easy to portion. Each sushi burger is assembled individually, which makes serving simple for lunch, dinner, or entertaining.
Sushi Burger Ingredients
- Salmon: Cut the salmon into small, even pieces for easier layering and slicing. Use salmon suitable for raw preparation if serving it uncooked.
- Sushi Rice: Short grain sushi rice has a sticky, tender texture that helps the layers hold together without becoming dry or loose.
- Rice Vinegar: Gives the rice a light tang that balances the richer salmon, mayo, and avocado.
- Mayonnaise: Regular mayonnaise works well, or use Kewpie mayonnaise for a richer, slightly sweeter taste.
- Sriracha: Brings heat to the salmon and crab mixtures. Use more or less depending on how spicy you like them.
- Lime Juice: Adds acidity to the spicy mayo and balances the richness of the seafood and avocado.
- Imitation Crab: Mild and slightly sweet, imitation crab adds a soft texture that pairs well with the spicy mayo.
- Avocados: Choose ripe but firm avocados with a creamy texture that will still hold their shape when cubed.
- Nori Sheets: Nori adds a savory, slightly salty taste while helping hold the rice and fillings together
*See the recipe card for full information on ingredients and quantities.
How to Make a Sushi Burger
Step 1: Prepare the sushi rice. Cook the sushi rice according to the package instructions and transfer it to a bowl. Add the rice vinegar and sugar. Mix well and set aside.
Step 2: Prepare the dressing. In a small bowl, combine mayonnaise, sriracha, and lime juice. Mix it well.
Step 3: Prepare the seafood fillings. Add half of the spicy mayo to the diced salmon and the remaining half to the imitation crab. Toss each mixture separately until evenly coated.
Step 4: Layer the burger. Place a nori sheet on a plate and position a ring mold in the center. Add a layer of sushi rice, followed by salmon, avocado, imitation crab, and a final layer of rice.
Step 5: Wrap with nori. Carefully remove the ring mold and fold the nori over the stacked rice and fillings until completely covered.
Step 6: Wrap and rest. Wrap the nori sushi burger tightly in plastic wrap and let it rest for at least 15 minutes. This helps the layers stay compact before slicing.
Step 7: Slice and serve. Slice the burger vertically, remove the plastic wrap, garnish with chopped green onions, and serve immediately.
Ways to Switch It Up
Cooked Salmon Sushi Burger: Leave out the raw salmon and use cooked cubed salmon in its place. Mix it with the spicy mayo as directed, then layer it with the avocado and rice.
Use Different Seafood: Swap the salmon for cooked shrimp. Chop the shrimp into small pieces so it fits easily into the layers.
Add More Vegetables: Add thinly sliced cucumber or carrots along with the avocado. Avoid thick pieces since they can make the burger harder to wrap and slice.
Add Cream Cheese: If you like cream cheese, add a thin layer of philladephia cheese to the sushi burger.
Tips for the Best Sushi Burgers
- Let the rice cool a little. Let the seasoned sushi rice cool before assembling to make it easier to handle and layer.
- Don’t overfill the layers. Keep the salmon, crab, and avocado layers fairly thin. This keeps the burger from getting too bulky and makes the nori easier to fold around it.
- Cut the fillings into small pieces. Smaller pieces of salmon, crab, and avocado are easier to layer and help the burger slice more cleanly.
- Use a sharp knife for slicing. A sharp knife cuts through the nori and fillings more cleanly without pressing down too hard on the burger.
Serving Suggestions
- Dipping Sauces: Serve the sushi burgers with soy sauce for dipping or extra spicy mayo on the side.
- Salads: Pair them with Spicy Kani Salad for a cool, creamy contrast.
- Vegetable Sides: Add Crispy Bang Bang Cauliflower or edamame for an easy vegetable side.
- Potato Sides: Try Honey Chilli Potatoes when you want something more filling.
- Noodles: Round out the meal with Chili Garlic Noodles.
Frequently Asked Questions
Sushi rice works best because it’s sticky enough to hold the burger together. If you don’t have it, Japanese short-grain rice or another sticky, short-grain white rice is a good alternative. Avoid long-grain rice, since it won’t hold its shape as easily.
Gently press the rice as you layer it in the ring mold, then wrap the finished burger tightly in plastic wrap. Let it rest for at least 15 minutes before slicing to help keep it from falling apart.
A ring mold makes it easier to stack and shape the rice and fillings, but you don’t need one. A small round bowl, ramekin, or similarly sized container can work instead.
Yes. You can use diced or flaked cooked salmon and mix it with the spicy mayo before adding it to the burger. It’s a good option if you don’t want to use raw salmon.
Storing Instructions
Store leftover sushi burgers tightly wrapped or in an airtight container in the refrigerator for up to 2 days.
Refrigerate them within 2 hours of preparation. For the best texture, enjoy them sooner since the rice can firm up, and the nori can soften during storage.
To make ahead, assemble the burgers a few hours before serving, wrap them tightly in plastic wrap, and refrigerate. Slice them shortly before serving.
More Asian Recipes to Try
- Chicken and Shrimp Stir Fry
- Salmon Sushi Bake
- Creamy Gochujang Pasta
- Panda Express Teriyaki Chicken
- Easy Sweet and Chili Shrimp
If you try this recipe, I’d love to hear how it turned out. Leave a comment and rate the recipe! Also follow me at Cookin’ With Mima on Facebook |Instagram |Pinterest for all of my latest social posts and recipes.
Sushi Burger
Ingredients
- 2 cups sushi rice, cooked
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 cup mayonnaise
- 2 tablespoons sriracha
- 2 tablespoons 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 the rice vinegar and sugar. Mix well and set 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 remaining half to the imitation crab. Toss each mixture separately until evenly coated.
- Place a nori sheet on a plate and position a ring mold in the center. Add a layer of sushi rice, followed by salmon, avocado, imitation crab, and a final layer of rice.
- Carefully remove the ring mold and fold the nori over the stacked rice and fillings until completely covered.
- Wrap the nori sushi burger tightly in plastic wrap and let it rest for at least 15 minutes. This helps the layers stay compact before slicing.
- Slice the burger vertically, remove the plastic wrap, garnish with chopped green onions, and serve immediately.
