I tell myself almost every week that I’m finally going to try making sushi for myself. I go out and buy the nori, rice, fresh ginger, and wasabi, and I get excited. “I’m really going to do it this time!”
Except that’s a definite lie, because when it comes time to buy the raw fish, I chicken out. I’ll find any excuse to not buy it– it smells too fishy, it doesn’t look right, it’s too expensive, etc. Really I’m just extremely afraid of somehow giving myself food poisoning. I know I wouldn’t, but I mean, do I really know that?
Yeah, I know, I’m a big baby.
This time, just like every other time, I gathered all of my supplies and then decided against it. Instead, I decided to go the less risky (and more creative route) and cook my tuna into a sushi-inspired burger!
Lightly flavored with soy sauce and sesame oil, the tuna burger had a great, sushi-like flavor to it. With a little smear of wasabi and a generous amount of spicy mayo, the Spicy Tuna Roll Burger really shines. I added lettuce, tomato, and avocado because that’s how I like my burgers, but you can add whatever other condiments you’d like to make it your own!
Even though sushi is my favorite food, I didn’t regret my decision to make this burger instead in the least bit. In fact, I’m really craving another. Maybe I’ll make a second batch of them this week.
Adapted from Guy’s Big Bite
- 1 tablespoon low sodium soy sauce
- ½ tablespoon toasted sesame oil
- 1 egg, beaten
- 1 lb sushi-grade tuna, cut into ½” cubes or smaller
- ½ red bell pepper, finely diced
- 2 scallions, sliced thin
- 1 tablespoon cilantro, finely chopped
- Kosher salt and black pepper, to taste
- 1/2 cup panko breadcrumbs
- Vegetable or canola oil, for cooking
- 4 buns
- Wasabi, to taste
- 1 Avocado, pitted, peeled, and sliced, to top
- Tomato, sliced, to top
- Lettuce, to top
For the Spicy Mayo:
- 1 cup mayonnaise (can sub half for greek yogurt if you’d like a healthier option)
- 1 ½ tablespoons sriracha (or to taste)
- 1 teaspoon lemon juice
- In a large mixing bowl, combine the soy sauce, egg, and sesame oil. Fold in the tuna, bell pepper, scallions, and cilantro. Add salt and pepper to taste, and mix in the panko. Form into hamburger-sized patties (really mold them so they hold together) and refrigerate for 20 minutes.
- Heat the oil in a skillet over medium-high heat. Cook each patty until browned, about 3 minutes per side.
- Combine the Spicy Mayo ingredients. Layer the bun with a thin layer of wasabi, a leaf of lettuce, a tuna burger, spicy mayo to taste, avocado, and tomato, or whatever you choose for your toppings.
- Serve immediately.
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