Vegan Sushi Burgers Recipe

Name: Vegan Sushi Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the sushi burgers; 7 sheets of aluminium foil; 7 sheets of nori seaweed; 2 1/3 cups cooked sushi rice; 1 avocado; 2 pickled carrots, julienned; 4 baby cucumbers, thinly sliced lengthways; 1/3 cup peanut tamarind sauce (see below); For the peanut tamarind sauce; 1/2 cup peanut butter; 1 tablespoon coconut sugar; 1 teaspoon garlic powder; 1 teaspoon gluten-free soy sauce; 1 tablespoon tamarind concentrate

Servings: persons

For the sushi burgers
7 sheets of aluminium foil
7 sheets of nori seaweed
2 1/3 cups cooked sushi rice
1 avocado
2 pickled carrots, julienned
4 baby cucumbers, thinly sliced lengthways
1/3 cup peanut tamarind sauce (see below)
For the peanut tamarind sauce
1/2 cup peanut butter
1 tablespoon coconut sugar
1 teaspoon garlic powder
1 teaspoon gluten-free soy sauce
1 tablespoon tamarind concentrate

1
Lay a sheet of foil on your surface then lay a sheet of nori on top, shiny side down, with one of the ends pointing towards you.
2
Spread a third of a cup of the rice into a square in the middle. Then add fillings and top with another third of a cup of rice into a square.
3
Fold in the sides of the nori, like you would wrapping paper and tightly fold the foil around it to hold it together. If you notice the nori tearing, you can lightly mist it with some water.
4
Repeat until all rice and fillings have been used.
5
After the foil-wrapped sushi burgers have rested for at least 10 minutes, unfold the foil and discard. Run a sharp knife under water and slice the sushi burgers in half. Serve with soy sauce.
6
To make the peanut tamarind sauce: Combine all ingredients in a small bowl. Add water gradually until desired consistency is reached.

809

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For the sushi burgers, 7 sheets of aluminium foil, 7 sheets of nori seaweed, 2 1/3 cups cooked sushi rice, and more.

Yes, Vegan Sushi Burgers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Sushi Burgers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions