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

4.5

Hands on Time: 30 - 45 minutes

Overall Time: 40 - 55 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Cling Wrap
  • Sugar/Sweetener/Honey
  • Ramekins/Small Bowls
Photo of Trout Sushi Burger
  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  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 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  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 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  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 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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!

Frequently Asked Questions

What is the preparation time for Trout Sushi Burger?

The preparation time for Trout Sushi Burger with wasabi mayo, pickled ginger & avocado is between 30 and 45 minutes.

What is the total time required to make Trout Sushi Burger with wasabi mayo, pickled ginger & avocado?

The total time required to make Trout Sushi Burger with wasabi mayo, pickled ginger & avocado is between 40 and 55 minutes.

How many servings does Trout Sushi Burger provide?

4 servings

What are the main ingredients in Trout Sushi Burger?

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

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?

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

How many calories does Trout Sushi Burger have?

909 calories

How much fat content does Trout Sushi Burger have?

grams

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