Sushi Burger – Rice Buns with Salmon and Avocado

In a sushi burger, pressed sushi rice replaces the bun. Between two rice discs sit raw salmon, avocado, cucumber and mayonnaise with chili, and a piece of nori underneath holds everything together. The form comes from fusion cooking and spread through social media. It is not part of classic Japanese sushi cuisine.

By Laura Chen · November 4, 2026

55 Mintotal

4servings

610kcal

JapaneseCuisine ›

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For 4 burgers you cook 360 g sushi rice and season it with rice vinegar, sugar and salt. You press the rice into a 9 cm dessert ring, with wet fingers and firm pressure. Loosely pressed rice falls apart when you bite in. Buy sushi-grade salmon from a fishmonger and slice it only shortly before topping.

The recipe for sushi rice explains the basics for the rice, with amounts and the vinegar mix. For the spicy sauce you stir Japanese mayonnaise with chili sauce. A Korean version with fried rice and a warm filling is the Bap Burger.

Image: AI-generated.

Sushi Burger – Rice Buns with Salmon and Avocado

Name: Sushi Burger – Rice Buns with Salmon and Avocado
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Japanese
Ingredients: 360 g sushi rice; 430 ml water; 60 ml rice vinegar; 20 g sugar; 1 tsp salt; 1 tbsp toasted sesame seeds; 240 g sushi-grade salmon fillet, skinless; 1 ripe avocado; 1/2 cucumber; 2 nori sheets; 4 tbsp Japanese mayonnaise; 1 tsp sriracha or other chili sauce; 2 tbsp soy sauce; Pickled ginger (gari), as you like

Laura Chen

Servings

Prep time

30 minutes

Cook time

25 minutes

Calories

610

Cuisine

Japanese

Ingredients

For the rice buns:

360 g sushi rice
430 ml water
60 ml rice vinegar
20 g sugar
1 tsp salt
1 tbsp toasted sesame seeds

For the topping:

240 g sushi-grade salmon fillet, skinless
1 ripe avocado
1/2 cucumber
2 nori sheets
4 tbsp Japanese mayonnaise
1 tsp sriracha or other chili sauce
2 tbsp soy sauce

To serve:

Pickled ginger (gari), as you like

Instructions

Wash the rice in a bowl until the water stays clear and let it drain in a sieve for 15 minutes. Bring it to a boil with 430 ml water, cook it covered over low heat for 12 minutes and let it rest for 10 minutes.
Warm the rice vinegar, sugar and salt until the crystals dissolve. Fold the mixture into the hot rice with a spatula and let it cool to body temperature.
Cut the salmon into 5 mm slices, the avocado into thin wedges and the cucumber into long strips with a peeler. Stir the mayonnaise and sriracha together.
Cut each nori sheet into 2 squares. Put a 9 cm dessert ring on a board lined with plastic wrap.
Fill the ring with 110 g rice and press it down firmly with wet fingers to 2 cm high. Lift off the ring and shape 8 rice buns this way. Sprinkle sesame on 4 of them.
Set the 4 buns without sesame on a nori square each and fold the corners up against the edge. Brush them with the spicy mayonnaise.
Top them with cucumber, salmon and avocado and drizzle a little soy sauce over them. Put the sesame buns on top as lids and press them down lightly.
Cut each burger in half through the middle with a wet, sharp knife and serve it right away with gari.

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Sushi Burger – Rice Buns with Salmon and Avocado

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Sushi Burger – Rice Buns with Salmon and Avocado

Ingredients

For the rice buns:

For the topping:

To serve:

Instructions

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