This sushi burger is a nori-wrapped rice sandwich inspired by onigirazu. Inside are layers of spicy tuna, avocado, crunchy cucumber, carrot and cream cheese. It is a fun way to enjoy sushi-style flavours without rolling a tight sushi roll, and the cut side looks so pretty on the plate.
Ingredient notes
Use sushi rice for a filling that holds together. Different brands need different amounts of water, so follow your packet rather than a fixed ratio. Drain the canned tuna well before mixing it. Slice the vegetables thinly so the layers stack neatly and are easier to bite through.
How to make sushi burger with spicy tuna (onigirazu)
Step 1
Rinse the sushi rice and cook according to the package instructions, using the amount of water recommended for your brand. Gently fold in the rice vinegar and let the rice cool until comfortable to handle.
Step 2
Mix the drained tuna with the red onion, 3 tablespoons mayonnaise and Sriracha to taste. In another bowl, stir the remaining mayonnaise with the soy sauce.
Step 3
Place a nori sheet on a piece of food wrap with one corner pointing toward you. Form a compact square of rice in the centre. Add tuna, avocado, cucumber, cream cheese, carrot and a little sauce, then top with another thin layer of rice. Divide the fillings across four burgers.
Step 4
Fold the nori corners over the filling. If needed, use a second nori sheet to enclose any gaps. Wrap snugly in food wrap and let stand for 5–10 minutes so the nori softens and the layers hold together.
Step 5
Unwrap and cut in half with a sharp knife, wiping it between cuts. Serve promptly or refrigerate. Total time is approximate and depends on your rice’s cooking and cooling time.
Tips for the best result
Keep the rice layers compact and the filling centred on the nori. Wet your fingers lightly if the rice sticks to them. A second sheet of nori can cover gaps if the first sheet does not reach all the way around. Wrapping snugly and resting briefly helps the nori soften around the filling.
Serving and making ahead
Cut with a sharp knife, wiping the blade between cuts. Serve promptly, or refrigerate if you are not eating straight away. The rice cooking and cooling time varies by brand, so treat the total time as approximate and allow a little extra time when making this for the first time.
More from my kitchen
Find another favourite in my recipe collection, or try my roasted tomato pasta with ricotta for a cosy dinner.
Sushi Burger with Spicy Tuna (Onigirazu)
Ingredients
Method
- Rinse the sushi rice and cook according to the package instructions, using the amount of water recommended for your brand. Gently fold in the rice vinegar and let the rice cool until comfortable to handle.
- Mix the drained tuna with the red onion, 3 tablespoons mayonnaise and Sriracha to taste. In another bowl, stir the remaining mayonnaise with the soy sauce.
- Place a nori sheet on a piece of food wrap with one corner pointing toward you. Form a compact square of rice in the centre. Add tuna, avocado, cucumber, cream cheese, carrot and a little sauce, then top with another thin layer of rice. Divide the fillings across four burgers.
- Fold the nori corners over the filling. If needed, use a second nori sheet to enclose any gaps. Wrap snugly in food wrap and let stand for 5–10 minutes so the nori softens and the layers hold together.
- Unwrap and cut in half with a sharp knife, wiping it between cuts. Serve promptly or refrigerate. Total time is approximate and depends on your rice’s cooking and cooling time.
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