What are the main ingredients in Trout Sushi Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Cling Wrap, Sugar/Sweetener/Honey, Ramekins/Small Bowls

What is the nutritional information of Trout Sushi Burger?

Calories: 909, Carbs: 81 grams, Fat: grams, Protein: 44.1 grams, Sugar: 2.6 grams, Salt: 852 grams

How do I prepare Trout Sushi Burger?

BITS & PIECES: Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion and set aside for serving. Halve the avocado and remove the pip. Scoop out the avocado flesh and place into a bowl. Roughly mash with a fork. Season to taste. SUSHI BURGER NIGHT!: Carefully pop the sushi rice burger buns out of the bowls or ramekins. Place half of the buns on a plate, flat-side up, and top with the seared trout chunks. Drizzle over the wasabi mayo (to taste) and sprinkle with the torn nori and the chopped pickled ginger. Top with the mashed avocado. Close up the burgers with the other rice bun halves. Sprinkle over the black sesame seeds and chopped coriander. Serve the edamame beans on the side with the soy sauce for dunking. Yum! RICE UP YOUR LIFE!: Rinse the rice under cold water until it runs clear (this prevents the rice from becoming stodgy). Place the rice in a lidded pot over medium-high heat with 500ml of fresh salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and add the vinegar and 10ml of a sweetener of choice. Fluff up with a fork. MAYO MANIA: Place the mayo in a small bowl and mix in the wasabi powder (to taste). Loosen with water in 5ml increments until slightly loosened. Roughly tear the nori sheet. GIRLS JUST WANNA HAVE BUN!: Boil the kettle. When the rice is done, line 4 ramekins or small bowls (about the size of a burger bun) with cling wrap. Add the cooked rice to the bowls or ramekins. Wet your hands slightly and gently press the rice down. Pop in the fridge to chill for at least 10 minutes. SEARED TROUT: Place a pan over a high heat with a drizzle of oil. When hot, add the trout chunks. Flash fry for 1 minute or until cooked through, shifting occasionally.

What should be prepared from my kitchen to make Trout Sushi Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Cling Wrap, Sugar/Sweetener/Honey, Ramekins/Small Bowls

Trout Sushi Burger

Make your own burger bun, out of sushi rice! Then fill it with seared trout chunks, wasabi mayo, avocado, pickled ginger, and nori. Sprinkle it with sesame seeds to finish it off and serve it with tender edamame beans. Instagram ready!

Trout Sushi Burger

with wasabi mayo, pickled ginger & avocado

Hands on Time: 30 - 45 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Avocado
Avocados
Black Sesame Seeds
Edamame Beans
Fish
Fresh Coriander
Kewpie Mayo
Low-Sodium Soy Sauce
Nori Sheet
Nori Sheets
Pickled Ginger
Rainbow Trout Fillet
Rainbow Trout Fillets
Rice Wine Vinegar
Sushi Rice
Wasabi Powder

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Cling Wrap
Sugar/Sweetener/Honey
Ramekins/Small Bowls

Serves 1

RICE UP YOUR LIFE!
Rinse the rice under cold water until it runs clear (this prevents the rice from becoming stodgy). Place the rice in a lidded pot over medium-high heat with 250 ml of fresh salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and add the vinegar and 5ml of a sweetener of choice. Fluff up with a fork.
SEARED TROUT
Place a pan over a high heat with a drizzle of oil. When hot, add the trout chunks. Flash fry for 1 minute or until cooked through, shifting occasionally.
MAYO MANIA
Place the mayo in a small bowl and mix in the wasabi powder (to taste). Loosen with water in 5ml increments until slightly loosened. Roughly tear ½ the nori sheet.
GIRLS JUST WANNA HAVE BUN!
Boil the kettle. When the rice is done, line 2 ramekins or small bowls (about the size of a burger bun) with cling wrap. Add the cooked rice to the bowls or ramekins. Wet your hands slightly and gently press the rice down. Pop in the fridge to chill for at least 10 minutes.
BITS & PIECES
Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion and set aside for serving. Halve the avocado and set aside the half containing the pip for another meal. Scoop out the avocado flesh and place into a bowl. Roughly mash with a fork. Season to taste.
SUSHI BURGER NIGHT!
Carefully pop the sushi rice burger buns out of the bowls or ramekins. Place half of the bun on a plate, flat-side up, and top with the seared trout chunks. Drizzle over the wasabi mayo (to taste) and sprinkle with the torn nori and the chopped pickled ginger. Top with the mashed avocado. Close up the burger with the other rice bun half. Sprinkle over the black sesame seeds and chopped coriander. Serve the edamame beans on the side with the soy sauce for dunking. Yum!

Sushi Rice - 75ml
Rice Wine Vinegar - 10ml
Kewpie Mayo - 15ml
Wasabi Powder - 5ml
Nori Sheet - 1
Edamame Beans - 50g
Avocado - 1
Rainbow Trout Fillet - 1
Pickled Ginger - 15g
Black Sesame Seeds - 10ml
Fresh Coriander - 4g
Low Sodium Soy Sauce - 15ml

Download the Recipe

Serves 2

RICE UP YOUR LIFE!
Rinse the rice under cold water until it runs clear (this prevents the rice from becoming stodgy). Place the rice in a lidded pot over medium-high heat with 500ml of fresh salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and add the vinegar and 10ml of a sweetener of choice. Fluff up with a fork.
SEARED TROUT
Place a pan over a high heat with a drizzle of oil. When hot, add the trout chunks. Flash fry for 1 minute or until cooked through, shifting occasionally.
MAYO MANIA
Place the mayo in a small bowl and mix in the wasabi powder (to taste). Loosen with water in 5ml increments until slightly loosened. Roughly tear the nori sheet.
GIRLS JUST WANNA HAVE BUN!
Boil the kettle. When the rice is done, line 4 ramekins or small bowls (about the size of a burger bun) with cling wrap. Add the cooked rice to the bowls or ramekins. Wet your hands slightly and gently press the rice down. Pop in the fridge to chill for at least 10 minutes.
BITS & PIECES
Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion and set aside for serving. Halve the avocado and remove the pip. Scoop out the avocado flesh and place into a bowl. Roughly mash with a fork. Season to taste.
SUSHI BURGER NIGHT!
Carefully pop the sushi rice burger buns out of the bowls or ramekins. Place half of the buns on a plate, flat-side up, and top with the seared trout chunks. Drizzle over the wasabi mayo (to taste) and sprinkle with the torn nori and the chopped pickled ginger. Top with the mashed avocado. Close up the burgers with the other rice bun halves. Sprinkle over the black sesame seeds and chopped coriander. Serve the edamame beans on the side with the soy sauce for dunking. Yum!

Sushi Rice - 150ml
Rice Wine Vinegar - 20ml
Kewpie Mayo - 30ml
Wasabi Powder - 10ml
Nori Sheet - 1
Edamame Beans - 100g
Avocado - 1
Rainbow Trout Fillets - 2
Pickled Ginger - 30g
Black Sesame Seeds - 20ml
Fresh Coriander - 8g
Low Sodium Soy Sauce - 30ml

Download the Recipe

Serves 3

RICE UP YOUR LIFE!
Rinse the rice under cold water until it runs clear (this prevents the rice from becoming stodgy). Place the rice in a lidded pot over medium-high heat with 750ml of fresh salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and add the vinegar and 15ml of a sweetener of choice. Fluff up with a fork.
SEARED TROUT
Place a pan over a high heat with a drizzle of oil. When hot, add the trout chunks. Flash fry for 1 minute or until cooked through, shifting occasionally.
MAYO MANIA
Place the mayo in a small bowl and mix in the wasabi powder (to taste). Loosen with water in 5ml increments until slightly loosened. Roughly tear 1½ of the nori sheets.
GIRLS JUST WANNA HAVE BUN!
Boil the kettle. When the rice is done, line 6 ramekins or small bowls (about the size of a burger bun) with cling wrap. Add the cooked rice to the bowls or ramekins. Wet your hands slightly and gently press the rice down. Pop in the fridge to chill for at least 10 minutes.
BITS & PIECES
Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion and set aside for serving. Halve the avocados and set aside one of the halves containing the pip for another meal. Scoop out the avocado flesh and place into a bowl. Roughly mash with a fork. Season to taste.
SUSHI BURGER NIGHT!
Carefully pop the sushi rice burger buns out of the bowls or ramekins. Place half of the buns on a plate, flat-side up, and top with the seared trout chunks. Drizzle over the wasabi mayo (to taste) and sprinkle with the torn nori and the chopped pickled ginger. Top with the mashed avocado. Close up the burgers with the other rice bun halves. Sprinkle over the black sesame seeds and chopped coriander. Serve the edamame beans on the side with the soy sauce for dunking. Yum!

Sushi Rice - 225ml
Rice Wine Vinegar - 30ml
Kewpie Mayo - 45ml
Wasabi Powder - 15ml
Nori Sheets - 2
Edamame Beans - 150g
Avocados - 2
Rainbow Trout Fillets - 3
Pickled Ginger - 45g
Black Sesame Seeds - 30ml
Fresh Coriander - 12g
Low Sodium Soy Sauce - 45ml

Download the Recipe

Serves 4

RICE UP YOUR LIFE!
Rinse the rice under cold water until it runs clear (this prevents the rice from becoming stodgy). Place the rice in a lidded pot over medium-high heat with 1L of fresh salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and add the vinegar and 20ml of a sweetener of choice. Fluff up with a fork.
SEARED TROUT
Place a pan over a high heat with a drizzle of oil. When hot, add the trout chunks. Flash fry for 1 minute or until cooked through, shifting occasionally.
MAYO MANIA
Place the mayo in a small bowl and mix in the wasabi powder (to taste). Loosen with water in 5ml increments until slightly loosened. Roughly tear the nori sheets.
GIRLS JUST WANNA HAVE BUN!
Boil the kettle. When the rice is done, line 8 ramekins or small bowls (about the size of a burger bun) with cling wrap. Add the cooked rice to the bowls or ramekins. Wet your hands slightly and gently press the rice down. Pop in the fridge to chill for at least 10 minutes.
BITS & PIECES
Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion and set aside for serving. Halve the avocados and remove the pips. Scoop out the avocado flesh and place into a bowl. Roughly mash with a fork. Season to taste.
SUSHI BURGER NIGHT!
Carefully pop the sushi rice burger buns out of the bowls or ramekins. Place half of the buns on a plate, flat-side up, and top with the seared trout chunks. Drizzle over the wasabi mayo (to taste) and sprinkle with the torn nori and the chopped pickled ginger. Top with the mashed avocado. Close up the burgers with the other rice bun halves. Sprinkle over the black sesame seeds and chopped coriander. Serve the edamame beans on the side with the soy sauce for dunking. Yum!