Plat
Sushi Burger
45 minPour 2Nutri-Score C€€
C
45 min
45 minSushi Burger
ce qu’il vous faut
Ingrédients
sushi rice (rinsed until water runs clear)Céréales300 g
waterAutres360 ml
rice vinegarÉpicerie45 ml
sugarÉpicerie20 g
saltÉpices5 g
salmon fillet (sashimi-grade, thinly sliced)Poissons250 g- nori sheet (cut to burger-bun size)Épicerie2 morceaux
avocado (sliced)Fruits et légumes1 morceau
cucumber (thinly sliced)Fruits et légumes0,5 morceaux
cream cheese (softened)Produits laitiers60 g- srirachaÉpicerie20 ml
- mayonnaiseÉpicerie30 ml
sesame seeds (toasted)Fruits à coque et graines10 g
soy sauce (for serving)Épicerie30 ml
par portion
Nutrition
902kcal
- Glucides
- 133 g
- Protéines
- 31 g
- Lipides
- 28 g
ce que vous utiliserez
Ustensiles
Casserole
Saladier
Poêle
cling film
pas à pas
Préparation
- Étape 1
Cook the sushi rice
- Rinse the sushi rice and cook it with the water until tender and the water is absorbed.
- Spread the rice on a tray to cool slightly.
- Étape 2
Season the rice
- Warm the rice vinegar with the sugar and salt until dissolved.
- Fold the vinegar mixture into the warm rice and let it cool to room temperature.
- Étape 3
Shape the rice buns
- Line a small bowl or ring with cling film.
- Press a portion of rice firmly into it to form a bun, then lift it out.
- Repeat to make the remaining buns and chill them so they hold their shape.
- Étape 4
Make the spicy sauce
- Mix the cream cheese, sriracha and mayonnaise into a smooth sauce.
- Étape 5
Toast the nori buns
- Briefly press the nori sheets in a hot dry pan so they turn crisp.
- Cut them to the size of the rice buns.
- Étape 6
Assemble the sushi burger
- Place a rice bun on a nori sheet, spread with the spicy sauce and layer the salmon, avocado and cucumber.
- Add more sauce, top with the second rice bun and wrap with the nori.
- Sprinkle with sesame seeds and serve with soy sauce.
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