Black Sushi Burger
How does that sound? Amazing right!
Usually, the seaweed is outside. For this easy and fun to prepare sushi burger dish, we put the seaweed inside the burger.
The black rice adds a little extra crunch and has more flavor than white rice.
You can find black rice at local asian food shops. The results will be totally worth it!
Impress and share these fabulous Black Sushi Burgers with your loved ones. Don’t let the insta-worthy results intimidate you. They are not complicated to make, and a lot quicker in preparation than traditional sushi or california rolls!
BLACK SUSHI BURGER, VEGAN GLUTEN-FREE
WHAT (8 sushi burgers)
- 170g black rice
- 1 tablespoon rice vinegar
- 1/2 tablespoon sugar
- 1 teaspoon of salt
- 1 avocado
- 1/2 mango
- 100g of germinated seeds (here alfalfa)
- Raw red beet - grated
- 8 leaves of lettuce
- Juice of half a lemon
- From seaweed to sushi
- Mandoline slicer
- Muffin cups
1. COOK the rice, without rinsing it, as indicated on the package.
2. MIX together; rice vinegar, sugar, salt and mix to dissolve the sugar.
3. Once the rice is cooked, transfer it to a large tray and pour the sauce over it. Stir with chopsticks so as not to "break" the rice. Cover with a cloth and leave to rest (10 minutes)
4. Take ramekins with a spherical bottom or, if you do not have muffin cups, cover the bottom with food film. Arrange in the bottom of the ramekin 2 tablespoons of rice and pack well. Cover this first layer of rice with film and make a second layer over it with a little less rice. Toss again and cover with film. Do the same with all the rice and reserve (3 hours)
1 Crush avocado with the lemon juice and salt and finely slice the mango with the mandolin.
2. Unmold the rice burger and add the salad, beetroot, avocado purée, sprouted seeds, and mango.
7. Put the hat over and add some filaments of seaweed.
Serve with wasabi, soy sauce, and marinated ginger.