Description
A golden-fried nori shell encases layers of cool sushi rice, creamy avocado, fresh salmon, cucumber, and cream cheese in this innovative fusion dish. Perfect for impressing guests or enjoying a restaurant-quality meal at home any night of the week.
Ingredients
Scale
- 2 nori sheets, divided as needed for wrapping
- 2 cups cooked sushi rice, cooled to room temperature
- 3 tablespoons sushi vinegar, for seasoning the rice
- 0.5 cup all-purpose flour, for the binding slurry
- 2 tablespoons cornstarch, helps thicken the slurry
- 0.5 cup water, approximately, for the slurry
- 1 cup Japanese panko breadcrumbs, for the crispy coating
- 3-4 cups oil for frying, vegetable or canola
- 4 ounces cream cheese, softened slightly
- 1 cucumber, thinly sliced
- 1 ripe avocado, sliced
- 6 ounces sashimi-grade salmon, thinly sliced
- Sriracha mayo, for drizzling
- Eel sauce, for drizzling
- Furikake, Japanese seasoning blend for garnish
Instructions
- Season the Rice: If using freshly cooked sushi rice, fold in the sushi vinegar gently while the rice is still warm, then spread it on a baking sheet and let it cool to room temperature, about 15 to 20 minutes.
- Make the Slurry: In a bowl, whisk together the flour and cornstarch, then gradually add water while whisking until you reach a smooth, paste-like consistency that coats the back of a spoon.
- Prep the Breading Station: Pour the panko breadcrumbs into a separate shallow bowl, ready for coating.
- Start with the Base: Lay a whole nori sheet on a clean, dry surface with the shiny side facing down.
- Add the Rice Layer: Spread a thin, round layer of cooled sushi rice in the center of the nori, about 1/4 inch thick and roughly 4 to 5 inches in diameter.
- Layer the Fillings: Spread a thin layer of softened cream cheese over the rice, then arrange cucumber slices, avocado slices, and sashimi-grade salmon in the center.
- Seal with Rice: Top the fillings with another thin layer of sushi rice, then brush the edges of the nori with the flour slurry.
- Wrap Tightly: Fold and wrap the nori around the filling, sealing with more slurry if needed; use a second nori sheet if the first doesn't completely enclose the burger.
- Shape and Wrap: Gently shape the wrapped burger into a round, flat disc about 3 inches in diameter, then wrap it tightly with cling wrap.
- Chill: Refrigerate for 15 to 20 minutes so the rice and fillings firm up and the burger holds its shape.
- Prepare for Coating: Remove the cling wrap carefully, then dip the entire sushi burger into the flour slurry, coating all sides evenly.
- Coat with Panko: Roll the slurry-coated burger in panko breadcrumbs, pressing gently so the crumbs adhere, then place it on a plate.
- Heat the Oil: In a deep skillet or pot, heat the oil to 350°F (175°C), using a thermometer to ensure accuracy.
- Fry the Burger: Carefully place the sushi burger into the hot oil and fry for 3 to 4 minutes, turning once halfway through, until golden brown and crispy on all sides.
- Drain: Transfer the fried sushi burger to a paper towel-lined plate and let it rest for 2 to 3 minutes to drain excess oil.
- Slice Carefully: Using a sharp knife, slice the sushi burger in half, revealing the beautiful layers inside.
- Dress It Up: Drizzle sriracha mayo and eel sauce over the cut sides and around the plate.
- Garnish and Serve: Sprinkle furikake over the top, then serve immediately while the outside is still crispy and the inside remains cool and fresh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes