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.
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- For the Sushi Rice Bun:
- 1/2 leftover cup sushi rice (prepared with 1 tsp seasoned rice wine vinegar)
- Two small, similar sized bowls
- Nonstick spray
- For the Spicy Tuna:
- 1/4 lb raw ahi tuna
- 1 tsp kewpie mayo
- 1/4 tsp sriracha
- 1/4 tsp sweet chili sauce
- 1/4 tsp sesame oil
- A few dashes of soy sauce
- 1/4 avocado (sliced)
- 1/4 tsp kewpie mayo
- 1/4 tsp sriracha
- 1/4 tsp eel sauce
- 1/2 tbsp cilantro (chopped)
- 1/2 tbsp crispy fried garlic
Assembling the Sushi Rice Bun
Gather the ingredients.
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.
Find two small bowls and spray them with nonstick spray.
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
Chop ahi tuna into small chunks and place in a bowl.
Add kewpie mayo, sriracha, sweet chili oil, sesame oil, and soy sauce and stir. Set aside.
Assembling the Sushi Burger
Gently remove one-half of the sushi bun out of the bowl and lay avocado on top.
Add the spicy tuna mixture and add a drizzle of sriracha, kewpie mayo, and eel sauce.
Top with cilantro and the other half of the sushi bun and sprinkle with the crispy fried garlic.
Serve and enjoy!