Spicy Tuna and Avocado Sushi Burger

A spicy tuna and avocado sushi burger
MacKenzie Smith
Prep: 2 hrs
Cook: 0 mins
Total: 2 hrs
Serving: 1 serving
Yield: 1 burger
Nutritional Guidelines (per serving)
741 Calories
44g Fat
51g Carbs
41g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1
Amount per serving
Calories 741
% Daily Value*
Total Fat 44g 56%
Saturated Fat 7g 33%
Cholesterol 56mg 19%
Sodium 469mg 20%
Total Carbohydrate 51g 19%
Dietary Fiber 17g 61%
Total Sugars 7g
Protein 41g
Vitamin C 29mg 144%
Calcium 54mg 4%
Iron 3mg 16%
Potassium 1894mg 40%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you're looking for the perfect summertime food, then this spicy tuna and avocado sushi burger is for you!

Made with leftover sushi rice and topped with avocado, spicy tuna, Sriracha, eel sauce, kewpie mayo, cilantro, and crispy fried garlic, this fresh spin requires barely any cooking which makes it perfect for the hot days of summer. 

2:30

Click Play to See This Spicy Ahi Tuna-Avocado Sushi Burger Recipe Come Together

Ingredients

For the Sushi Rice Bun:

  • 1/2 cup leftover sushi rice

  • 1/2 tsp seasoned rice wine vinegar

  • Cooking spray

For the Spicy Tuna:

  • 1/4 pound raw ahi tuna

  • 1 teaspoon Kewpie mayo

  • 1/4 teaspoon Sriracha sauce

  • 1/4 teaspoon sweet chili sauce

  • 1/4 teaspoon sesame oil

  • 3 dashes soy sauce

Toppings:

  • 1/4 avocado, sliced

  • 1/4 teaspoon Kewpie mayo

  • 1/4 teaspoon Sriracha sauce

  • 1/4 teaspoon eel sauce

  • 1/2 tbsp chopped cilantro

  • 1/2 tablespoon crispy fried garlic

Steps to Make It

Assembling the Sushi Rice Bun

  1. Gather the ingredients.

  2. Prepare sushi rice according to the directions on the bag and then add about 1 tsp of seasoned rice wine vinegar per cup of rice—this is what will give it the sticky texture and will help the rice patties stay together.

  3. Find two small bowls and spray them with nonstick spray.

  4. Take two small handfuls (about 1/4 lb. each) of the sushi rice and pack them into the bowl, wrap in cling wrap and put in the fridge for at least two hours and up to 48 hours. Remove from fridge and gently slide out when ready to use.

Assembling the Spicy Tuna

  1. Chop ahi tuna into small chunks and place in a bowl.

  2. Add kewpie mayo, sriracha, sweet chili oil, sesame oil, and soy sauce and stir. Set aside.

Assembling the Sushi Burger

  1. Gently remove one-half of the sushi bun out of the bowl and lay avocado on top.

  2. Add the spicy tuna mixture and add a drizzle of sriracha, kewpie mayo, and eel sauce.

  3. Top with cilantro and the other half of the sushi bun and sprinkle with the crispy fried garlic. 

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