Sushi Burger
Sushi Burger
Ingredients
For the Sushi Burger
- 8 nori, sheets
- 2 cups cooked sushi rice, cooled to room temperature
- 4 ounces cream cheese, softened
- 1 cucumber, thinly sliced into rounds
- 2 canned tuna, 5-ounce cans, well-drained and flaked
- 2 avocado, pitted, peeled, and thinly sliced
For Serving (Optional)
- 1/4 cup soy sauce
- 1 teaspoon wasabi paste
- 1/4 cup pickled ginger
Instructions
- 1
Prepare all ingredients: Ensure your sushi rice is cooked and cooled. Thinly slice the cucumber and avocado. Drain the canned tuna thoroughly and flake it with a fork. Soften the cream cheese slightly for easier spreading.
⏱️ 5 min
- 2
Lay out one sheet of nori on a clean cutting board or a piece of plastic wrap. Take approximately 1/4 cup of cooled sushi rice and form it into a compact, round patty, about 3 inches in diameter. Place this rice patty in the center of the nori sheet.
⏱️ 2 min
- 3
Evenly spread about 1 tablespoon of softened cream cheese over the top of the rice patty.
⏱️ 1 min
- 4
Arrange a layer of sliced cucumber rounds over the cream cheese. Follow with a generous layer of flaked tuna.
⏱️ 2 min
- 5
Place a layer of thinly sliced avocado on top of the tuna. Take another 1/4 cup of sushi rice and form a second compact, round patty. Gently place this rice patty on top of the avocado layer, completing the 'burger' stack.
⏱️ 2 min
- 6
Carefully fold the corners and edges of the nori sheet up and around the entire stack, encasing all the ingredients to form a compact, round sushi burger. Press gently to secure. Repeat this process for the remaining 3 sushi burgers.
⏱️ 2 min
- 7
Serve immediately. For best presentation, cut each sushi burger in half with a sharp, wet knife to reveal the vibrant layers inside. Serve with soy sauce, wasabi paste, and pickled ginger on the side, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sushi Burger
Ingredients
For the Sushi Burger
- 8 nori, sheets
- 2 cups cooked sushi rice, cooled to room temperature
- 4 ounces cream cheese, softened
- 1 cucumber, thinly sliced into rounds
- 2 canned tuna, 5-ounce cans, well-drained and flaked
- 2 avocado, pitted, peeled, and thinly sliced
For Serving (Optional)
- 1/4 cup soy sauce
- 1 teaspoon wasabi paste
- 1/4 cup pickled ginger
Instructions
- 1
Prepare all ingredients: Ensure your sushi rice is cooked and cooled. Thinly slice the cucumber and avocado. Drain the canned tuna thoroughly and flake it with a fork. Soften the cream cheese slightly for easier spreading.
⏱️ 5 min - 2
Lay out one sheet of nori on a clean cutting board or a piece of plastic wrap. Take approximately 1/4 cup of cooled sushi rice and form it into a compact, round patty, about 3 inches in diameter. Place this rice patty in the center of the nori sheet.
⏱️ 2 min - 3
Evenly spread about 1 tablespoon of softened cream cheese over the top of the rice patty.
⏱️ 1 min - 4
Arrange a layer of sliced cucumber rounds over the cream cheese. Follow with a generous layer of flaked tuna.
⏱️ 2 min - 5
Place a layer of thinly sliced avocado on top of the tuna. Take another 1/4 cup of sushi rice and form a second compact, round patty. Gently place this rice patty on top of the avocado layer, completing the 'burger' stack.
⏱️ 2 min - 6
Carefully fold the corners and edges of the nori sheet up and around the entire stack, encasing all the ingredients to form a compact, round sushi burger. Press gently to secure. Repeat this process for the remaining 3 sushi burgers.
⏱️ 2 min - 7
Serve immediately. For best presentation, cut each sushi burger in half with a sharp, wet knife to reveal the vibrant layers inside. Serve with soy sauce, wasabi paste, and pickled ginger on the side, if desired.
⏱️ 1 min