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–+ servings

Best Quick Sushi-Style Salmon Burger Recipe

Rose
This sushi-style salmon burger combines crispy pan-fried sushi rice buns with tender salmon, creamy avocado, fresh vegetables, and a drizzle of spicy mayo. It’s a fun, handheld twist on classic sushi flavors that’s fresh, flavorful, and surprisingly easy to make at home.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Course
Cuisine Japanese Fusion
Servings 2 burgers
Calories 520 kcal

Equipment

  • medium saucepan for cooking rice
  • mixing bowl
  • non-stick skillet
  • spatula
  • small bowl for spicy mayo

Ingredients
  

  • 2 cups sushi rice, cooked
  • 2 1/2 cups water
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 3 tbsp neutral oil (for frying)
  • 2 salmon fillets
  • 1 tsp sesame oil (optional)
  • 1 ripe avocado, sliced
  • 1/2 cucumber, thinly sliced
  • 2 sheets nori
  • 1 cup shredded lettuce or microgreens
  • 2 tbsp soy sauce (for serving)
  • 1/4 cup mayonnaise
  • 2 tsp sriracha
  • 1/2 tsp lemon juice

Instructions
 

  • Rinse the sushi rice under cold water until the water runs clear. Cook with water according to package instructions. While still warm, mix rice vinegar, sugar, and salt until dissolved, then fold into the rice. Let cool until manageable.
  • Line a small bowl with plastic wrap and press about 1/2 cup of rice firmly to form a compact round patty. Repeat to make four patties. Chill in the refrigerator for 20–30 minutes to firm up.
  • If using raw sushi-grade salmon, slice evenly. If cooking, season with salt and pepper, heat sesame oil in a pan, and sear 3–4 minutes per side until just cooked. Rest and slice into thick pieces.
  • Heat neutral oil in a non-stick skillet over medium heat. Cook chilled rice patties 3–4 minutes per side until golden and crispy. Transfer to a paper towel-lined plate.
  • Whisk together mayonnaise, sriracha, and lemon juice in a small bowl. Adjust spice level to taste.
  • Place one rice bun on a plate, top with nori, lettuce, salmon, avocado, cucumber, and spicy mayo. Add the second rice bun on top and press gently. Repeat for the second burger. Serve immediately with soy sauce.

Notes

Use sushi-grade salmon if serving raw, or lightly sear/bake for a fully cooked option. Press rice firmly and chill before frying to prevent crumbling. Use a non-stick pan and avoid flipping too early. For extra crunch, add carrot strips or pickled radish. Best assembled just before serving for maximum crispness.

Nutrition

Calories: 520kcalCarbohydrates: 55gProtein: 28gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 780mgPotassium: 650mgFiber: 4gSugar: 6gVitamin A: 900IUVitamin C: 12mgCalcium: 40mgIron: 2.5mg
Keyword crispy rice buns, fusion sushi recipe, salmon burger, sushi burger, sushi-style salmon
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