Soy Ginger Ahi Tuna Sushi Burger

Recipe Credit: Dinorah Rodriguez @itsdinorah Ever had a spicy tuna crispy rice appetizer from a Japanese restaurant? Well this is it but in Burger form, a Sushi Burger! Packed with so much flavor & crunch! Note: This recipe will make two Soy Ginger Ahi Tuna Sushi Burgers but they're huge. One burger can be cut in half for two portions or a 2" inch ring mold/ cookie cutter (instead of 4" I used) can be used to make 4 Soy Ginger Ahi Tuna Sushi Burger.

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Step 1

In a medium pot bring short grain brown rice, 1.75 cup of water and avocado oil to a boil.

Step 2

Rinse rice under water until the water runs clears.

Step 3

After it boils, lower the heat to low and cover for 45 minutes.

Step 4

Fluff with a fork

Step 5

Add seasoned rice vinegar and allow to cool

Step 6

In a 4" ring mold or cookie cutter place a piece of plastic wrap and fill with rice to mold bun. Place in the freezer for 20 minutes. This amount of rice will yield 4 buns.

Step 7

Dredge the rice buns in 1 egg mixed with a tablespoon of water followed by a coating on panko breadcrumbs. Salt to taste can be added to the panko bread crumbs.

Step 8

Freeze breaded rice buns for another 20 minutes before shallow frying in avocado oil until both sides are crispy and golden brown, about 3 minutes a side.

Step 9

Slice radish and jalapeno thinly

Step 10

Add Japanese Seasoning Vinegar or 2 Tbsp of rice vinegar a tsp of sweetener. Add salt to taste. Let this pickle while the rest of the burger is made.

Step 11

Shred crab sticks by hand

Step 12

In a bowl combine kewpie mayo, sriracha, mirin, toasted sesame seed oil and shredded crab. Set the kani salad aside while the rest of the burger is prepared.

Step 13

Mince sushi-grade ahi tuna to your liking. I purchased mine cubed.

Step 14

In a bowl combine minced ahi tuna, grated garlic, grated ginger, lime juice, seasoned rice vinegar, hot honey, soy sauce, and mix.

Step 15

In a 4" ring mold or cookie cutter place a piece of plastic wrap and fill with ahi tuna. Place in the Refridgerator until ready to assemble. This amount of ahi tune will yield 2 burgers and a smaller patty when using the 4" ring mold.

Step 16

Plate 1 crispy rice bun drizzled with Unagi Sauce (eel sauce) followed by the Soy Ginger Ahi Tuna Burger, Radish & Jalapeno Pickly, Kani Salad, Avocado, Microgreens Mix, more Unagi drizzle, and another crispy rice bun.

Step 17

This recipe will make two Soy Ginger Ahi Tuna Sushi Burgers but they're huge. One burger can be cut in half for two portions or a 2" inch ring mold/ cookie cutter (instead of 4" I used) can be used to make 4 Soy Ginger Ahi Tuna Sushi Burger.

Step 18

Enjoy