These Rainbow Sushi Burgers are a creative spin on your typical sushi AND can be made in 30 minutes or less. Plus, they are loaded with nutrients because, well, you’re eating the rainbow. Go mom! Get your kids involved with piling on the veggies for a perfect meatless meal that everyone can participate in making and will love.
Sushi is one of those things that you love but don’t want to make. Who’s with me?! Unless you’re a seasoned sushi roller, sometimes your rolls come out a bit messy and, well, they just aren’t the rolls you get at your favorite sushi restaurant. I’ve become good enough to make a decent sushi roll but it took me a little while to get it right. And sometimes I want sushi but really just don’t have the patience to make it. Light bulb! A sushi burger. But not just any kind of sushi: Rainbow Sushi Burgers!
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I mean, naturally that’s what you think of when you think of sushi right? I have no idea where this came from but I’m really excited to share it with you. The possibilities are endless really. You can put whatever you want on your own rainbow sushi burgers but I chose to load mine up with colorful veggies and top it with a sriracha mayo sauce.
Rainbow Sushi Burger
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 2 Rainbow Sushi Burgers 1x
Ingredients
Scale
- 1 1/2 c. cooked medium-grain rice (I used Calrose)
Topping options:
- purple cabbage, sliced
- cucumber, sliced
- carrots
- mango slices
- radish
- avocado
- sriracha mayo sauce (see below)
- sesame seeds, for garnish
- salt and pepper, to taste
- 1 nori sheet (optional)
- 1–2 soy sushi wrappers (optional)
For Sriracha Mayo Sauce:
- 1/3 c. vegan mayo
- 1–2 tsp. sriracha hot sauce (depending on how spicy you like it)
- pinch salt + pepper
Instructions
- Cook your rice according to package directions.
- Let the rice cool while you slice your toppings and make the sriracha mayo sauce.
- Stir the vegan mayo and sriracha together in a small bowl. Lightly season with salt and pepper.
- With wet hands, form your rice into ‘buns’. Wet your hands before making each bun
- Layer your toppings on the bottom ‘bun’, slather sauce on the top ‘bun’ and place over toppings, then sprinkle with the sesame seeds.
Optional:
- If adding nori to your sushi burger, cut 1 sheet into squares as you would add cheese on your burger.
- Wrap the burger in 1-2 soy wrappers for ease of handling and keeping all your toppings together
Make sure to wet your hands to really pack the rice together in order to make a sturdy “bun” and I even used sushi soy wrappers to hold the burger together while eating. The veggies in my Rainbow Sushi Burgers version are completely raw but I might try to bake the cabbage next time and see how that tastes!
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Go try this out and let me know what you think. I hope you enjoy it!
This post has been written by Gina Fontana, FnB contributor
Gina is the certified health coach, whole food lover, and blogger behind Healthy Little Vittles, where she loves to create recipes that are fun, fresh, healthy, and ready in 30 minutes or less. Follow Gina on: Facebook, Instagram and Pinterest. Read more about Fork and Beans contributors here.
This is such a great idea, Cara!! I LOVE sushi and I can’t wait to give this a try! 🙂
So beautiful and colourful. I can imagine this is messy to eat – but so worth it!!
I LOVE this recipe Gina! Can’t wait to give it a go…and sriracha mayo? YAS!
★★★★★