Debbie Reid from Kyogle brings you a new take on burgers and sushi by combining them to make a yummy meal.
Sushi Burgers (Salmon and Avocado and Tuna and Ginger)
2 cups sushi rice, rinsed
2 teaspoons sushi vinegar
10 large Nori sheets
1 butter lettuce
1 avocado sliced
Large tin of tuna, strained
½ cup of mayonnaise
½ cup of sour cream
Sliced pickled ginger
Soy sauce and Wasabi to serve
After rinsing the sushi rice, cook as per packet directions. Strain and mix through the vinegar and spread out on a tray and place in the fridge to cool slightly.
Mix together the tuna, mayonnaise and sour cream. Strain if there’s too much liquid.
To build the salmon and avocado burger place a Nori sheet on a chopping board along with an egg ring or a ring mould shape in the centre of the sheet. Start by adding a rice layer followed by the lettuce, avocado then smoked salmon then ending with another rice layer for the top. Gently remove the ring mould(by using a knife around the edges) then fold the cross edges of the sheet in followed by the tops to make a burger shape. Cover in glad wrap and set in the fridge for at least 15mins.
Build the tuna and ginger burger as per above by first making a rice layer followed by the lettuce then tuna mixture then pieces of the ginger finishing with a rice layer.
Serve (after the 15minute fridge time) with soy sauce and wasabi if desired.