4.9 from 237 votes
Vegan Sushi Burger
The Vegan Sushi Burger transforms sushi rice into handheld buns layered with teriyaki-glazed tofu and fresh fillings like avocado, red cabbage, and watercress. Cooked sushi rice is shaped into buns seasoned with mirin and rice wine vinegar, providing a sticky texture that holds together well. The teriyaki tofu adds a savory-sweet caramelized layer, paired with crisp fresh vegetables and a spicy-smooth sriracha vegan mayonnaise. Black and white sesame seeds and nori garnish round out this plant-based fusion treat.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
2
servings
Course:
Appetizer
Cuisine:
Japanese
Ingredients
- 170 g sushi rice
- 20 ml sirin
- 15 ml rice wine vinegar
Teriyaki tofu:
- 75 g tofu
- cornflour
- 1.5 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp agave nectar or sweetener of choice
- 1 tsp sesame oil
- 1 garlic minced, clove
- 1 inch ginger minced
Siracha mayonnaise:
- 1 tsp sriracha
- 1 tsp vegan mayonnaise
Fillings:
- avocado
- red cabbage
- watercress
Garnish:
- black sesame seeds
- white sesame seeds
- nori
Instructions
- Make the sushi rice according to the instructions and then season with mirin and rice wine vinegar.
- Slightly wet your hands and shape the rice into two burger buns or use two bowls as moulds to set the shape of the buns
- Coat the tofu in a little cornflour to help it crisp when cooked.
- Make the teriyaki sauce by combining all the ingredients in a saucepan, bring to the boil and then let the sauce reduce until it coats the back of a spoon.
- Remove from the heat and then use a pastry brush to coat the sauce on the tofu.
- Cook the teriyaki tofu in a saucepan for a couple of minutes each side on a medium heat and then remove from the heat.
- Make the siracha mayonnaise by combining the two sauces together and slice the avocado and red cabbage finely
- Layer the burger by assembling all the ingredients together and enjoy!
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