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
Nutrition Facts (per serving)
718 Calories
43g Fat
47g Carbs
41g Protein
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Nutrition Facts
Servings: 1
Amount per serving
Calories 718
% Daily Value*
Total Fat 43g 55%
Saturated Fat 6g 32%
Cholesterol 56mg 19%
Sodium 324mg 14%
Total Carbohydrate 47g 17%
Dietary Fiber 17g 62%
Total Sugars 4g
Protein 41g
Vitamin C 28mg 138%
Calcium 53mg 4%
Iron 4mg 20%
Potassium 1885mg 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. 


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


For the Sushi Rice Bun:

  • 1/2 cup leftover sushi rice

  • 1/2 teaspoon 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


  • 1/4 avocado, sliced

  • 1/4 teaspoon Kewpie mayo

  • 1/4 teaspoon Sriracha sauce

  • 1/4 teaspoon eel sauce

  • 1/2 tablespoon chopped cilantro

  • 1/2 tablespoon garlic, crispy fried

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 teaspoon 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 2 small bowls and spray them with nonstick spray.

  4. Take 2 small handfuls (about 1/4 pound each) of the sushi rice and pack them into the bowl, wrap in cling wrap and put in the fridge for at least 2 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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