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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.

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.

Evenly spread about 1 tablespoon of softened cream cheese over the top of the rice patty.

Arrange a layer of sliced cucumber rounds over the cream cheese. Follow with a generous layer of flaked tuna.

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.

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.

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.


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.

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.

Evenly spread about 1 tablespoon of softened cream cheese over the top of the rice patty.

Arrange a layer of sliced cucumber rounds over the cream cheese. Follow with a generous layer of flaked tuna.

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.

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.

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.
