Sushi Nori Burgers - Bravabod
Recipes

Sushi Nori Burgers

Valentina

Valentina P

  • Difficulty Advanced Difficulty
  • Time 40"

Ditch the bun and grab some nori for this delicious Asian-inspired wrap. Here's what we've got: juicy, cooked beef slathered in spicy mayo and then nestled inside a giant sushi burrito with traditional fixings like pickles, tomatoes, and greens. Rather than a round patty, the beef is cooked in a long cigar shape so that it can roll right up. Yes, this recipe has quite a few steps and ingredients - but it's much easier to make than you'd expect (I link a video showing you exactly how to roll it). This recipe was inspired by the delicious wraps at Kye's of Los Angeles. So good!

How To MakeDiet Type: Classic

liked this

Freeze For Not recommended

Best by 2-3 days


Shopping List
    Sushi Burger
  • 1 cup uncooked white jasmine or sushi rice (see notes)
  • 2 large sheets sushi nori
  • 1 dill pickle, finely chopped
  • 1 roma tomato, finely chopped
  • 1 cup lettuce of choice (romaine, spring mix, spinach)
  • yellow mustard, to taste (optional)
  • sushi rolling mat (optional, I don't use one)
  • parchment paper, for rolling Asian Beef
  • 1/2 pound lean beef (85 to 90% lean)
  • 2 tablespoons scallions, chopped (white and light green parts only)
  • 2 tablespoons cilantro, chopped
  • 1/4 teaspoon garlic powder
  • 1/2 tablespoon coconut aminos
  • 1 teaspoon fish sauce
  • 1 teaspoon hot sauce
  • 1/2 teaspoon sesame oil
  • 1/8 teaspoon ground ginger
  • pepper, to taste Spicy Mayo
  • 3 tablespoons mayonnaise
  • 2 teaspoons hot sauce (adjust to taste)
  • 1/4 teaspoon sesame oil

Instructions
  1. Step 1: Cook the rice in a pot or rice cooker, according to package directions. It will make a bit of extra rice, so use or freeze any leftover rice for a future meal. Once the rice has cooked, fluff it with a fork and set it aside for about 30 minutes, or until it comes to room temperature.
  2. Step 2: Meanwhile, prepare the beef by mixing together all of the Asian Beef ingredients until uniform. Try not to over-mix the meat.
  3. Step 3: Shape the meat into long cigar-shapes, about 1" wide and 7" inches long (reference images above for a visual guide). Cook the burger rolls in a lightly oiled and hot frying pan. Cook them on both sides, until your desired doneness is reached. Set aside. (Note: you also have the option to cook the burgers in a traditional round shape, and then slice them into strips later - either method will work)
  4. Step 4: Stir together the Spicy Mayo ingredients. Taste and adjust as needed, adding more hot sauce for heat and more mayo for less. Place the sauce in the refrigerator until ready to use.
  5. Step 5: Now it's time to set up your semi-assembly line. First, check to see if the rice has cooled. The rice can't be too warm or it will shrink the nori sheet. Check out this video for a visual guide of how to roll up your sushi, burrito-style. Also look at all the images provided above.
  6. Step 6: If the rice has cooled, place the nori on a flat surface and/or sushi rolling mat. Lay the nori with the shiny side facing downwards, towards the mat. Measure out 1 cup of cooked rice per sheet. Spread the rice out over the nori, leaving a 1" inch border on the side furthest away from you. The rice will be sticky, but do your best to press it down evenly over the nori. It should be a thin layer of rice everywhere, except on the top border area. Lightly wet your fingertips to help prevent the rice from sticking to your fingers.
  7. Step 7: Scatter a few lettuce leaves over the rice, on the side closest to you. Extend the leaves all the way to the horizontal edges.
  8. Step 8: Next, scatter a light layer of chopped tomatoes and pickles over the lettuces. Extend the tomatoes and pickles all the way to the horizontal edges. Add an optional squirt of mustard over the pickles and tomatoes. (Note: try not to overstuff the burrito, as it will risk being too large to roll up later)
  9. Step 9: Now lay the cooked beef log over the tomatoes and pickles, still on the side closest to you. Smear some of the prepared mayo sauce over the burger.
  10. Step 10: Rolling time (don't be nervous). Pick up the edge of the nori (or the sushi mat) and start rolling the sushi roll away from you, towards the side with our rice border. As you roll, use your fingers (or the sushi mat) to keep tucking the food towards you, into the sushi roll. Your hands might get messy, but it's ok! If any food falls out the sides, you can tuck it back into the ends after rolling. When you reach the end of the roll, press the burrito closed. You can very lightly wet your fingertips to help it hold. Use your hands to gently massage the roll into a more cylindrical shape. Tuck any spilled food back into the ends.
  11. Step 11: Almost there. Now we will essentially roll up the sushi roll in a piece of parchment paper, like a burrito, to make it much easier (and less messy) to eat. To do so, cut a large piece of parchment paper. Place your sushi roll on the parchment, on the edge closest to you. Fold the left and right sides of the parchment over the sushi roll ends. Roll up the sushi, with the parchment, away from you (just like you would roll a burrito). Once it's rolled, I like to tape the parchment edge, so that it stays closed. Use a serrated knife to cut the roll in half. Open it up, and there you have it - a sushi burger!
  12. Serve: As you eat your burger, tear away the parchment to expose the nori. The parchment serves as a convenient carrying device. Serve with any extra spicy mayo on the side. Enjoy.

Recipe Notes

I do not recommend using instant shelf-stable packs of rice for this. The rice needs to be sticky, which comes from freshly cooking it. I've found that rice that is older than 24 hours begins to lose its stickiness and is harder to work with. To save time, you can use the microwaveable steam-fresh packets of white rice available in most grocery stores. Let the rice cool to room temperature before using it.

Nutrition

Ditch the bun and grab some nori for this delicious Asian-inspired wrap. Here's what we've got: juicy, cooked beef slathered in spicy mayo and then nestled inside a giant sushi burrito with traditional fixings like pickles, tomatoes, and greens. Rather than a round patty, the beef is cooked in a long cigar shape so that it can roll right up. Yes, this recipe has quite a few steps and ingredients - but it's much easier to make than you'd expect (I link a video showing you exactly how to roll it). This recipe was inspired by the delicious wraps at Kye's of Los Angeles. So good!

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 2-3 days


Shopping List
    Sushi Burger
  • 1 large avocado, mashed
  • 2 large sheets sushi nori
  • 1 dill pickle, finely chopped
  • 1 roma tomato, finely chopped
  • 1 cup lettuce of choice (romaine, spring mix, spinach)
  • yellow mustard, to taste (optional)
  • sushi rolling mat (optional, I don't use one)
  • parchment paper, for rolling Asian Beef
  • 1/2 pound lean beef (85 to 90% lean)
  • 2 tablespoons scallions, chopped (white and light green parts only)
  • 2 tablespoons cilantro, chopped
  • 1/4 teaspoon garlic powder
  • 1/2 tablespoon coconut aminos
  • 1 teaspoon fish sauce
  • 1 teaspoon hot sauce
  • 1/2 teaspoon sesame oil
  • 1/8 teaspoon ground ginger
  • pepper, to taste Spicy Mayo
  • 3 tablespoons mayonnaise
  • 2 teaspoons hot sauce (adjust to taste)
  • 1/4 teaspoon sesame oil

Instructions
  1. Step 1: Prepare the beef by mixing together all of the Asian Beef ingredients until uniform. Try not to over-mix the meat.
  2. Step 2: Shape the meat into long cigar-shapes, about 1" wide and 7" inches long (reference images above for a visual guide). Cook the burger rolls in a lightly oiled and hot frying pan. Cook them on both sides, until your desired doneness is reached. Set aside. (Note: you also have the option to cook the burgers in a traditional round shape, and then slice them into strips later - either method will work)
  3. Step 3: Stir together the Spicy Mayo ingredients. Taste and adjust as needed, adding more hot sauce for heat and more mayo for less. Place the sauce in the refrigerator until ready to use.
  4. Step 4: Now it's time to set up your semi-assembly line. Check out this video for a visual guide of how to roll up your sushi, burrito-style. Also look at all the images provided above.
  5. Step 5: First, place the nori on a flat surface and/or sushi rolling mat. Lay the nori with the shiny side facing downwards, towards the mat. Measure out 1/2 of a mashed avocado per sheet. Smear the avocado out over the nori, leaving a 1" inch border on the side furthest away from you. It should be a thin layer of avocado everywhere, except on the top border area.
  6. Step 6: Scatter a few lettuce leaves over the avocado, on the side closest to you. Extend the leaves all the way to the horizontal edges.
  7. Step 7: Next, scatter a light layer of chopped tomatoes and pickles over the lettuces. Extend the tomatoes and pickles all the way to the horizontal edges. Add an optional squirt of mustard over the pickles and tomatoes. (Note: try not to overstuff the burrito, as it will risk being too large to roll up later)
  8. Step 8: Now lay the cooked beef log over the tomatoes and pickles, still on the side closest to you. Smear some of the prepared mayo sauce over the burger.
  9. Step 9: Rolling time (don't be nervous). Pick up the edge of the nori (or the sushi mat) and start rolling the sushi roll away from you, towards the side with our avocado border. As you roll, use your fingers (or the sushi mat) to keep tucking the food towards you, into the sushi roll. Your hands might get messy, but it's ok! If any food falls out the sides, you can tuck it back into the ends after rolling. When you reach the end of the roll, press the burrito closed. You can very lightly wet your fingertips to help it hold. Use your hands to gently massage the roll into a more cylindrical shape. Tuck any spilled food back into the ends.
  10. Step 10: Almost there. Now we will essentially roll up the sushi roll in a piece of parchment paper, like a burrito, to make it much easier (and less messy) to eat. To do so, cut a large piece of parchment paper. Place your sushi roll on the parchment, on the edge closest to you. Fold the left and right sides of the parchment over the sushi roll ends. Roll up the sushi, with the parchment, away from you (just like you would roll a burrito). Once it's rolled, I like to tape the parchment edge, so that it stays closed. Use a serrated knife to cut the roll in half. Open it up, and there you have it - a sushi burger!
  11. Serve: As you eat your burger, tear away the parchment to expose the nori. The parchment serves as a convenient carrying device. Serve with any extra spicy mayo on the side. I recommend eating your sushi burger as soon as possible, since the avocado will wilt the nori over time. Enjoy.
Nutrition

Ditch the bun and grab some nori for this delicious Asian-inspired wrap. Here's what we've got: a tender veggie burger slathered in spicy vegan mayo and then nestled inside a giant sushi burrito with traditional fixings like pickles, tomatoes, and greens. Use your favorite pre-made veggie burger, or try the epic Asian Black Bean Burger recipe below. Yes, this recipe has quite a few steps and ingredients - but it's much easier to make than you'd expect (I link a video showing you exactly how to roll it). This recipe was inspired by the delicious wraps at Kye's of Los Angeles. So good!

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 2-3 days


Shopping List
    Sushi Burger
  • 1 cup uncooked white jasmine or sushi rice (see notes)
  • 2 large sheets sushi nori
  • 1 dill pickle, finely chopped
  • 1 roma tomato, finely chopped
  • 1 cup lettuce of choice (romaine, spring mix, spinach)
  • yellow mustard, to taste (optional)
  • sushi rolling mat (optional, I don't use one)
  • parchment paper, for rolling Asian Black Bean Burgers
  • 66666667/100000000 cups cooked white or brown rice
  • 1/2 (15 ounce) can black beans, drained and rinsed
  • 2 tablespoons scallions, white and light green parts only
  • 2 tablespoons brown rice flour
  • 2 tablespoons cilantro
  • 2 garlic cloves
  • 1/2 tablespoon smooth peanut butter (see notes)
  • 1 teaspoon hot sauce
  • 3/4 teaspoon tamari (I used low-sodium)
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground ginger
  • pepper, to taste Spicy Vegan Mayo
  • 3 tablespoons plant-based mayonnaise
  • 2 teaspoons hot sauce (adjust to taste)
  • 1/4 teaspoon sesame oil

Instructions
  1. Step 1: Add all of the burger ingredients into a large food processor. Pulse everything until a uniform mixture is formed, about 30 seconds to 1 minute. It should be sticky and hold together between your fingers.
  2. Step 2: Transfer the burger mixture to a small bowl or airtight container and let chill for at least 20 minutes. The chill time will make the burgers hold together better when cooking.
  3. Step 3: Meanwhile, cook the rice in a pot or rice cooker, according to package directions. It will make a bit of extra rice, so use or freeze any leftover rice for a future meal. Once the rice has cooked, fluff it with a fork and set it aside for about 30 minutes, or until it comes to room temperature.
  4. Step 4: Once the burger mixture has chilled, form the burgers into patties. Heat an oiled skillet over medium-high heat. Add the burgers and cook them until browned on each side, about 2 to 3 minutes per side. Set aside.
  5. Step 5: Stir together the Spicy Mayo ingredients. Taste and adjust as needed, adding more hot sauce for heat and more mayo for less. Place the sauce in the refrigerator until ready to use.
  6. Step 6: Now it's time to set up your semi-assembly line. First, check to see if the rice has cooled. The rice can't be too warm or it will shrink the nori sheet. Check out this video for a visual guide of how to roll up your sushi, burrito-style. Also look at all the images provided above.
  7. Step 7: If the rice has cooled, place the nori on a flat surface and/or sushi rolling mat. Lay the nori with the shiny side facing downwards, towards the mat. Measure out 1 cup of cooked rice per sheet. Spread the rice out over the nori, leaving a 1" inch border on the side furthest away from you. The rice will be sticky, but do your best to press it down evenly over the nori. It should be a thin layer of rice everywhere, except on the top border area. Lightly wet your fingertips to help prevent the rice from sticking to your fingers.
  8. Step 8: Scatter a few lettuce leaves over the rice, on the side closest to you. Extend the leaves all the way to the horizontal edges.
  9. Step 9: Next, scatter a light layer of chopped tomatoes and pickles over the lettuces. Extend the tomatoes and pickles all the way to the horizontal edges. Add an optional squirt of mustard over the pickles and tomatoes. (Note: try not to overstuff the burrito, as it will risk being too large to roll up later)
  10. Step 10: Now, cut the cooked veggie burgers into long strips, about 1" inch wide. Lay the strips in a single file over the tomatoes and pickles, still on the side closest to you. Save any burger pieces that didn't fit for a later meal. Smear some of the prepared mayo sauce over the burger strips.
  11. Step 11: Rolling time (don't be nervous). Pick up the edge of the nori (or the sushi mat) and start rolling the sushi roll away from you, towards the side with our rice border. As you roll, use your fingers (or the sushi mat) to keep tucking the food towards you, into the sushi roll. Your hands might get messy, but it's ok! If any food falls out the sides, you can tuck it back into the ends after rolling. When you reach the end of the roll, press the burrito closed. You can very lightly wet your fingertips to help it hold. Use your hands to gently massage the roll into a more cylindrical shape. Tuck any spilled food back into the ends.
  12. Step 12: Almost there. Now we will essentially roll up the sushi roll in a piece of parchment paper, like a burrito, to make it much easier (and less messy) to eat. To do so, cut a large piece of parchment paper. Place your sushi roll on the parchment, on the edge closest to you. Fold the left and right sides of the parchment over the sushi roll ends. Roll up the sushi, with the parchment, away from you (just like you would roll a burrito). Once it's rolled, I like to tape the parchment edge, so that it stays closed. Use a serrated knife to cut the roll in half. Open it up, and there you have it - a sushi burger!
  13. Serve: As you eat your burger, tear away the parchment to expose the nori. The parchment serves as a convenient carrying device. Serve with any extra spicy mayo on the side. Enjoy.

Recipe Notes

I do not recommend using instant shelf-stable packs of rice for this. The rice needs to be sticky, which comes from freshly cooking it. I've found that rice that is older than 24 hours begins to lose its stickiness and is harder to work with. To save time, you can use the microwaveable steam-fresh packets of white rice available in most grocery stores. Let the rice cool to room temperature before using it.

If you'd rather not use a vegan mayonnaise, you can substitute with mashed avocado or Spicy Cashew Cream Sauce.

Nutrition

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Sushi Nori Burgers

PT40M 1 cup uncooked white jasmine or sushi rice (see notes) 2 large sheets sushi nori 1 dill pickle, finely chopped 1 roma tomato, finely chopped 1 cup lettuce of choice (romaine, spring mix, spinach) yellow mustard, to taste (optional) sushi rolling mat (optional, I don't use one) parchment paper, for rolling 1/2 pound lean beef (85 to 90% lean) 2 tablespoons scallions, chopped (white and light green parts only) 2 tablespoons cilantro, chopped 1/4 teaspoon garlic powder 1/2 tablespoon coconut aminos 1 teaspoon fish sauce 1 teaspoon hot sauce 1/2 teaspoon sesame oil 1/8 teaspoon ground ginger pepper, to taste 3 tablespoons mayonnaise 2 teaspoons hot sauce (adjust to taste) 1/4 teaspoon sesame oil Gluten Free Paleo Vegan Low-Carb 2 Servings Ingredients:

2 Servings

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