The Sushi Burger consists of crisp, golden buns made with sushi rice flavored with mirin’s sweetness and a patty made from fresh tuna and wasabi. These sliders are transformed into a delectable “LA meets Japan”-inspired burger by ribbons of crisp, colorful, rice wine vinegar-pickled cucumber and radish. These sliders won’t be outdone because to their salty orange and soy glaze and generous amounts of tart citrus yuzu mayo. We’re looking for the best burger on the internet, and Fleur De Force, a popular YouTuber and very attractive person offered this recommendation. Visit BurgerQuest to view the conversation with Fleur that served as the basis for this burger. Is this the burger of your dreams? Please rate it if so and let us know!
250 g sushi rice (bun)
1 tbsp caster sugar (bun)
1 tbsp rice wine vinegar (bun)
1 tbsp mirin (bun)
1 tsp salt (bun)
2 l oil for deep frying (bun)
400 g fresh tuna steaks (burger)
2 spring onions (burger)
1 tsp wasabi paste (burger)
1 tsp mayonnaise (burger)
100 ml soy sauce (soy syrup)
1 orange (soy syrup)
2 tbsp soft brown sugar (soy syrup)
1 cucumber (pickled veg)
1 handful radishes (pickled veg)
1 tbsp salt (pickled veg)
120 ml rice wine vinegar (pickled veg)
3 tbsp sugar (pickled veg)
4 tbsp water
1 tbsp yuzu juice (yuzu mayo)
2 tbsp mayonnaise (yuzu mayo)
1 sheet nori (yuzu mayo)
1 handful black sesame seeds
1 portion tempura sweet potatoes
COOK THE RICE
- Rice should be rinsed multiple times in cold, running water until the water is clear. After draining:
- Add the rice to a pan with a secure lid and 350 ml of cold water.
- Put the lid on and bring to a boil.
- Reduce the heat as low as it will go, simmer the mixture for 10 minutes, then turn off the heat and let it stand for 15 minutes.
- Keep the lid on the entire time because the trapped steam is what cooks the rice the most effectively; however, jiggle the pan every so often.
SEASON THE RICE
After the rice is cooked for 15 minutes, whisk the salt and sugar into the vinegar and mirin. After cooking, transfer the rice to a basin and let it cool.
PREHEAT THE OIL
To 200°C, heat a pan of vegetable oil.
PICKLE THE VEGGIES
Using a potato peeler, cut the cucumber into thin ribbons. Round up the radish after thinly slicing it. Salt the vegetables, toss, and let stand for 30 minutes. Rice wine vinegar, sugar, and water are added to a saucepan and quickly brought to a boil. When the vinegar mixture is boiling, pour it over the salted veggies and let it chill in the refrigerator.
MAKE THE SOY SYRUP
Brown sugar, orange juice, and soy sauce are added to a small pot and heated over high heat. Stir frequently as you reduce the liquid to a loose syrup consistency.
PREPARE THE TUNA
Use a razor-sharp knife to slice the tuna steaks into extremely little cubes. Add the spring onions to a bowl with the diced tuna after washing and slicing them. To bind the tuna mixture, combine the mayonnaise and wasabi. Season with salt to taste. Similar in size to the rice patties, shape the tuna mixture into six patties and refrigerate to rest.
DEEP FRY THE BURGERS
Using wet hands, form the cooled rice into 12 discs that are each 5 cm across and 2 cm thick, making sure to compact it tightly. Lower the formed rice into the hot oil and fry for two minutes until the exterior is brown and crispy. To remove extra oil, scoop it out and pour it on kitchen paper.
MAKE THE YUZU MAYO
To serve with the sliders, combine the mayonnaise with the yuzu juice and very finely sliced nori. Transfer the mixture to a Japanese spoon.
ASSEMBLE & SERVE
Six rice patties should be placed on a fresh, raw tuna burger. For texture, color, and crunch, place some cucumber and radish on top of each burger, then drizzle with a bit of soy syrup. Serve right away with optional sweet potato fries and black sesame seeds on top of the second rice bun. Serves 2.