Smoked Fish and Avocado Riceburger

  • Difficulty: Ultra Basic
  • 20 minutes
  • One serving

Inspired from Japanese and South Korean cuisine, a riceburger replaces the classic burger bun with 2 compressed rice cakes. We have also experimented with the rest of the ingredients, replacing the patty with a mix of smoked fish, mayo, avocado, and sriracha sauce. Speaking of this sauce, have you tried it? It sure brings some spice and extra flavour into your life!

Ingredients Needed for Smoked Fish and Avocado Riceburger

2 tablespoons of mayonnaise
1 ounce smoked sprats
salt
pepper
1 spring onion, chopped
1 teaspoon sesame oil
1 teaspoon olive oil
½ lemon
1 avocado, small dices
2 teaspoons of sriracha sauce
rice buns:
10.5 ounces of sushi rice, cooked
1 tablespoon vegetable oil
3 tablespoons of soy sauce

How to Cook Smoked Fish and Avocado Riceburger

  1. Add the mayo in a small bowl.
  2. Add the smoked sprats and season them with salt and pepper. Add the spring onion, and pour the sesame oil, vegetable oil, and the juice from half a lemon. Mix well to combine the ingredients.
  3. Shape the sushi rice into 2 separate patties, around 1.8 ounces (50 grams) of rice each.
  4. Heat the vegetable oil in a skillet over medium heat. Add the patties and cook them for 1 minute per side. Add a touch of soy sauce.
  5. Now start assembling the burger. Grab one of the rice patties and place it on a wooden board. Top it with the diced avocado, sriracha sauce, and the smoked fish mixture.
  6. Top it with the second patty and press down on it.

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