If you’re looking for the perfect summertime food, then this easy spicy salmon and avocado sushi burger is for you!
This gorgeous, fresh and crunchy burger is filled to the brim with goodness and oozes out vegan srircha mayo for a delicious kick.
It’s a fun recipe to make and I would love to see your recreations #MadeleineShaw . Xx
250g of sushi rice
360ml of water
2 salmon fillets
2tsp of miso paste
1/8 red cabbage shaved
1 avocado sliced
1/4 cucumber, sliced
2 tbsp of Sriracha vegan mayo
2tsp of tamari
2tsp of black sesame seeds
Rinse the rice 3-4 times until the water runs clear, place in a pot with the water, bring to the boil then reduce to a simmer for 10 mins, then take off the heat and leave to sit with the lid on for 30 minutes.
Preheat the oven to 200C. Rub the salmon in the miso paste. Then bake the salmon for 10 mins in the oven.
Remove the lid and allow the rice to cool. Next grab a small bowl and push 1/4 of the rice into the bottom of it to create a burger bun shape, repeat with the rest of the rice.
Lastly, grab one rice bun and place on a plate top with the avocado, cucumber, pop the salmon fillet on top, red cabbage, mayo and tamari, top with the rice bun and repeat again.
Serve with sprinkled sesame seeds on top.