The Sushi Burger: Crispy golden sushi rice ‘buns’ flavoured with the sweetness of mirin sandwich fresh tuna and wasabi patties. Ribbons of crunchy and vibrant rice wine vinegar pickled cucumber and radish turn these sliders into a mouthwatering 'LA meets Japan'-inspired burger. Finished with a drizzle of a salty orange and soy glaze and plenty of tangy citrus yuzu mayo, these sliders will definitely take some beating. We’re on a quest to find the internet’s ultimate burger and this suggestion came from top YouTuber and seriously handsome human being, Fleur De Force. Go check out our chat with Fleur that inspired this burger over at BurgerQuest Is this your ultimate burger? If so, rate it to let us know!
Wash rice under cold running water and drain several times until the water runs clear. Drain the rice and put into a pan with a tight fitting lid and 350ml of cold water. Bring to the boil with the lid on. Turn the heat down as low as it'll go and simmer for 10 minutes then remove from the heat and leave to stand for 15 minutes. Do not remove the lid throughout as the trapped steam is what best cooks the rice but do occasional shake the pan.
Dissolve the salt and sugar into the vinegar and mirin and stir through the rice after the 15 minutes. Transfer the cooked rice to a bowl and allow to cool.
Heat a pan of vegetable oil to 200°C.
Peel the cucumber into thin ribbons using a potato peeler. Slice the radish into very thin rounds. Toss the vegetables with the salt and leave for 30 minutes. Add the rice wine vinegar, sugar and water to a saucepan and boil rapidly. Pour the boiling vinegar mixture over the salted vegetables and leave to cool in the fridge.
Add the soy sauce, orange juice and brown sugar to a small saucepan and put it over a high heat. Reduce the liquid down to a loose syrup consistency, stirring often.
Chop the tuna steaks into very fine cubes using an incredibly sharp knife. Wash and slice the spring onions adding them to the chopped tuna in a bowl. Mix the mayonnaise with the wasabi and add to the tuna mixture to bind, along with salt to taste. Press the tuna mixture into 6 patties, the same size as your rice patties, and leave in the fridge to rest.
Mold the cooled rice into 12 discs approximately 5cm across and 2cm thick making sure it’s well compact, use damp hands to do this. Lower the shaped rice into the hot oil to fry for 2 minutes to go golden and crispy on the outside. Scoop out and drain on kitchen paper to get rid of excess oil.
Beat the mayonnaise with the yuzu juice and mix in very finely diced nori then transfer to a Japanese Spoon to serve alongside the sliders.
Lay a fresh raw tuna burger on top of 6 of rice patties. Arrange some cucumber and radish on top of each burgers for texture, colour and crunch, then drizzle with a little soy syrup. Sit the second rice bun on top and serve immediately, garnished with black sesame seeds and optional sweet potato fries. Serves 2