Danie główne
Sushi Burger
45 minPorcje: 2Nutri-Score C€€
C
45 min
45 minSushi Burger
czego potrzebujesz
Składniki
sushi rice (rinsed until water runs clear)Produkty zbożowe300 g
waterInne360 ml
rice vinegarSpiżarnia45 ml
sugarSpiżarnia20 g
saltPrzyprawy5 g
salmon fillet (sashimi-grade, thinly sliced)Ryby250 g- nori sheet (cut to burger-bun size)Spiżarnia2 kawałki
avocado (sliced)Warzywa i owoce1 kawałek
cucumber (thinly sliced)Warzywa i owoce0,5 kawałki
cream cheese (softened)Nabiał60 g- srirachaSpiżarnia20 ml
- mayonnaiseSpiżarnia30 ml
sesame seeds (toasted)Orzechy i nasiona10 g
soy sauce (for serving)Spiżarnia30 ml
na porcję
Wartości odżywcze
902kcal
- Węglowodany
- 133 g
- Białko
- 31 g
- Tłuszcz
- 28 g
czego użyjesz
Przybory
Rondel
Miska
Patelnia
cling film
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 4
Make the spicy sauce
- Mix the cream cheese, sriracha and mayonnaise into a smooth sauce.
- Krok 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.
- Krok 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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