Sushi at home? Yes, you can! This unexpected sushi “burger” comes together easily, featuring Japanese-inspired flavours and wild salmon, fresh from the west coast. Surprise your guests – or yourself – with this trendy meal tonight.
Sushi Rice Bun
Sushi "Burger" Toppings and Garnish
Combine water and rice in a medium saucepan. Bring to a boil, reduce to a simmer, cover and cook for 20 minutes or until tender and water has absorbed. Stir in vinegar. Transfer to a plate, cover, and cool to room temperature.
Line a 1-cup measuring cup with plastic wrap. Add ¼ cup of rice and firmly pack. Tap out of measuring cup, wrap in plastic wrap and refrigerate until ready to assemble and serve. Repeat with remaining rice. (Optionally, you could style free form but will not be as perfect of a shape for the round bun look).
Preheat oven to 425ºF. In a small bowl, combine miso, soy sauce or tamari and sesame oil. Place salmon on a parchment paper lined baking sheet and cover each piece with miso mixture. Bake for 8 to 12 minutes, until fish flakes easily but is still moist.
Unwrap rice buns.
Place 1 rice bun on each plate, top with nori, avocado, salmon, pickled ginger, sriracha, a second rice bun, sesame seeds, avocado and ginger. Skewer to secure. Using a fine mesh sieve, dust over wasabi and matcha. Repeat with remaining ingredients. Serve.