Kikkoman sushi burger

//Kikkoman sushi burger

For true sushi lovers!
Simply made without rolling and sure to be an eye-catcher at the next sushi party. These sushi trends are so delicious! Just try our Kikkoman sushi burger seasoned with Kikkoman Soy Sauces. We love it! Ingredients for 4 people:

700 g rice for sushi
100 ml Kikkoman Seasoned Vinegar for Sushi Rice
4 tsp sugar
½ tsp salt
800 g salmon fillet with skin
220 ml Kikkoman gluten-free Teriyaki Marinade
1 onion
2 hearts of Roman lettuce
1 cucumber
200 g mayonnaise
½ – 1 tsp wasabi (alternatively, 1 tsp horseradish)
rapeseed oil for frying

Wash the rice for sushi until the water appears clear. Cook in 700 ml of water, then let it covered for about 20 minutes. Add salt and sugar to the sushi vinegar and mix thoroughly with the rice. Divide the rice into 8 portions and crush each portion into a ring (about 10 cm). First dip the ring in water so that the rice does not stick. Cover the rice with a wet towel and set aside.
Place the salmon in a large baking tray and pour 200 ml of gluten-free Teriyaki Marinade. Allow to absorb for 30 minutes. Cover the drip pan with baking paper and sprinkle with a little oil. Remove the salmon from the marinade and place it on the drip pan resting it on the side of the skin, then bake in the oven for about 30 – 35 minutes until you can cut the salmon with a fork. Remove the salmon and separate the skin with two forks. Put it in a bowl and mix with the remaining gluten-free Teriyaki Marinade. Clean the onion and cut into small pieces, then mix with the salmon.
Wash the lettuce hearts and peel off the leaves. Wash the cucumber and cut into thin slices. Mix the mayonnaise with the wasabi, until the mixture is smooth.
Fry the rice shapes with a little oil on both sides. Arrange a lettuce leaf and a couple of slices of cucumbers on each form. Add 3 tsp of salmon and put some wasabi mayonnaise on it. Finally arrange a form of sushi on top and close the burger.

Preparation time: 60 minutes

2019-03-14T13:27:01+00:00 14-03-2019|Blog|