Sushi with a twist! This Spicy Tuna Mayo Sushi Burger is quick and easy to assemble, and perfect for meal prep.
This Sushi Burger will take sushi to a whole new level! I’ve been enjoying meal prepping these; they’re great cold which means you can grab-and-go anytime you need a quick meal or snack. Depending on your filling, you can also heat this up in the microwave for a hot meal. Bonus: they’re really fun to make!
Why You Will LOVE This Sushi Burger?
- Quick and Easy: With just a few simple steps, you can whip up these sushi burgers in no time!
- Great for Meal Prep: These sushi burgers are perfect for meal prep since you can make them ahead of time and store them in the refrigerator until you’re ready to enjoy them. Simply assemble the burgers, wrap them in baking paper, plastic wrap or aluminium foil, and store them in an airtight container. They’ll stay fresh for up to two days, making them ideal for quick and convenient lunches or dinners.
- Customizable: You can easily customise the fillings to suit your preferences. More filling ideas further down in the post!
Key Ingredients for Sushi Burger
Sushi rice or Japonica rice
This is a short-grained rice used for sushi that’s stickier than regular rice. This is the best rice to use, as it will stick and compact together to hold its shape. I seasoned the rice rice vinegar and salt, but this is optional. Another option is to use glutinous sticky rice.
Spicy Tuna Mayo Filling
This easy spicy tuna mayo is my go-to filling, but the filling options are endless! Read further down the post for other options you can try.
- Canned tuna, drained
- Sriracha sauce (adjust according to your spice preference)
- Kewpie mayo (or any Japanese-style mayonnaise)
- Egg
- Cucumber, thinly sliced
- Avocado, thinly sliced
Equipment
- Round ceramic container (for moulding the sushi rice buns)
This will just make shaping and layering that much easier. I have a lot of ceramic containers at home, they’re so versatile! I always get the ones that come with lids – unbelievably useful!
These are some options on Amazon:
- Adewnest Ceramic Bowl with Lid: Microwavable Food Storage Containers with Lids – 5 Inch Porcelain Bowls Set for Lunch, Picnic, Camping – Serving Bowls with Lids, 20 oz, Set of 4 (White)
- Chubacoo Ceramic Bowsl with Lids: Microwavable Bowls with Lids – Porcelain Soup Bowls Set of 4 with Lids – Ceramic Containers with Lids for Picnic, Camping, Lunch – 20 oz, 5 Inch
- Baking paper, aluminium foil, plastic wrap or beeswax wrap
Key Steps to Making Sushi Burger
1. Prepare the Spicy Tuna Mayo filling
Mix drained canned tuna with Kewpie mayo and sriracha sauce to taste until well combined.
2. Prepare the Sushi Rice
Cook the sushi rice according to package instructions. While still hot, add rice vinegar and salt, and gently mix with a rice paddle to combine. Let cool.
Assemble the Sushi Burger
Line your container with enough baking paper, foil or plastic wrap.
Add a scoop of rice in the container and flatten to shape.
Layer the rice with spicy tuna mayo, cucumber slices, and avocado slices.
Finally, top with another scoop of rice and flatten to mould. Press gently to compress and hold everything together.
Wrap Sushi Burger
Fold over the baking paper to seal the sushi burger. Carefully flip the container to release the sushi burger.
Seal with washi tape and store in the fridge until you are ready to eat, or serve immediately to enjoy! Slice in half or serve it whole.
Sushi Burger Filling Variations
- Salmon and Cream Cheese: Swap out the tuna for thinly sliced salmon and add a schmear of cream cheese for a decadent twist.
- California Maki: Fill your burger with imitation crab, avocado, cucumber, and a sprinkle of sesame seeds.
- Gimbap Inspired: Channel the flavors of gimbap by filling your burger with strips of cooked bulgogi beef, julienned carrots, spinach, and pickled radish for a Korean-inspired twist.
More Recipes Like This:
Sushi Burger
2
servings10
minutes2
minutesSushi with a twist! This Spicy Tuna Mayo Sushi Burger is quick and easy to assemble, and perfect for meal prep.
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Ingredients
2 cups Sushi rice, cooked
1 tbsp rice vinegar or apple cider vinegar
1/2 tsp salt
- Spicy Tuna Mayo
1 Canned tuna, drained
2 tbsps Kewpie mayo (or any Japanese-style mayonnaise)
1 tbsp Sriracha sauce (adjust according to your spice preference)
1 Egg, fried
Cucumber, thinly sliced
Avocado, thinly sliced
- Equipment
Round ceramic container (for molding the sushi rice buns)
Baking paper/cling film/aluminium foil/beeswax wrap
Directions
- In a bowl, combine the drained canned tuna with Kewpie mayo and sriracha sauce to taste. Mix well until everything is evenly incorporated. Adjust the amount of sriracha according to your desired level of spiciness.
- Cook the sushi rice according to package instructions. Once cooked and still warm, season the rice with rice vinegar and salt, gently folding it in to ensure even distribution. Let the rice cool.
- Place your round ceramic container on a plate or flat surface. Line it with baking paper or wrap of choice. Fill it with about a scoop or 2 tablespoons of sushi rice, pressing down gently to flatten it.
- Layer on the spicy tuna mayo filling, followed by egg, thin slices of cucumber and avocado. Finally, top with another scoop of rice, and gently press to flatten.
- Fold over the remaining wrap to seal. Option to secure with washi tape. Flip the container over, to release Sushi Burger. Store in the fridge until you’re ready to serve, or serve immediately and enjoy!
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