Sushi Burger

Ingredients

• 250 g sushi rice
• 375 ml vegetable broth (or seaweed broth)
• 2 tbsp Lime juice
• 2 tsp Rice syrup
• 2 tbsp rice vinegar
• Salt
• 2 tbsp sesame oil (for frying)
• 0.25 Cucumber
• 1 Carrot
• 0.5 Avocado
• 0.5 tsp wasabi
• 4 burger buns
• 4 tsp pickled ginger (gari)
• 15 g sesame seeds (roasted)
• 130 g wakame seaweed salad (Goma Wakame)

Instructions

1. 1.

   Wash the rice, put it in a pot with vegetable broth, let it soak for about 10 minutes, then bring to a boil and simmer on low to medium heat covered. Remove from heat and let rest for 5 minutes.

2. 2.

   Stir rice vinegar, rice syrup, and salt together and mix into the rice. Let cool slightly. Then shape four patties with wet hands and fry in sesame oil over medium heat.

3. 3.

   Meanwhile, peel and wash cucumber, slice very thinly. Peel carrot and julienne into fine strips. Remove avocado pit, scoop flesh into a bowl with remaining lime juice and wasabi, mash with a fork.

4. 4.

   Toast burger buns, spread the bottom with avocado‑wasabi cream, top with cucumber, carrot, and gari, add the rice patty, arrange wakame salad and sesame on top, close with the bun lid and enjoy warm.