Mini sushi burgers are a fun and creative take on classic sushi. They consist of sushi rice shaped into burger buns and filled with a delicious combination of smoked salmon and baby leaf salad. The process of making the perfect sushi rice can be a bit time-consuming. The end result is worth it, though, as its stickiness is ideal for moulding and maintaining its shape.
Ingredients
For the Sushi Rice
- 300 g sushi rice
- 350 ml water
- 4 tablespoons rice vinegar
- 2 teaspoons white sugar
- 1 teaspoon salt
For the filling
- 8 slices smoked salmon
- 50 g baby-leaf salad
- Black sesame seeds (optional)
Method
Preparing the rice. Rinse the sushi rice thoroughly until the water runs clear. Drain it well and add it to a pan with 350 ml of water. Let it soak for 30 minutes.
Mix the rice vinegar, sugar, and salt in a separate bowl and set aside. Place the pan of rice over medium-high heat with the lid on. Check its progress as it cooks.When the water starts to absorb, turn the heat right down and cook for 10 minutes without uncovering.Then turn off the heat and allow to rest for another 15 minutes, remembering to keep the lid on.
Transfer the rice to a large, shallow dish moistened with water. Using a wooden spoon, gently fold in the vinegar mixture, spreading the rice out and allowing it to cool. Cover with a damp cloth for 30 minutes.
Preparing the mini-burgers. Use a small cup as your mould to copy the shape of a burger bun. Take a handful of rice and compress it to form 8 flat patties about 1 cm thick. Use the cup’s bottom to shape 8 smaller ‘lids’ from the remaining rice.
On a platter, arrange the rice patties as the base layer. Top each one with a handful of baby green leaves, a slice of smoked salmon, and finally, the rice lid. Sprinkle with black
sesame seeds.
