Crispy Tuna Avocado Rice Burger

Crispy Tuna Avocado Rice Burger

Negi Toro, aka green onions and fatty tuna is my favorite combination. I’ve been seeing a lot of crispy rice with tuna/ salmon on my social media lately, and decided to take my own twist on it. 

I was able to get a hold of some high quality otoro, aka fatty tuna, and really did not want to disrespect the integrity of the ingredient by mixing it with kewpie mayo and sriracha. Good ingredients do not need much seasoning, and this toro really only needed some salt and lime. 

Ingredients

Ingredients

Crispy Rice

500g freshly made sushi rice 

3 tbsp rice wine vinegar

2 tbsp white sugar

1 tsp salt 

Neutral oil for frying

Fillings

Negi Toro

200g fatty tuna aka toro 

1 lime

½ cup green onion, finely sliced

20g masago (optional)

1 Avocado

1 tsp kosher salt

Sauce

2 tbsp light soy sauce

½ tbsp lime juice

1 tsp honey

1 tsp wasabi 

Directions

1. Prepare the sushi vinegar. Mix the ingredients and microwave for 30 seconds or until the sugar has dissolved. 
2. Prepare a large bowl. Add the sushi rice to the bowl and fan any steam that rises so that the rice does not get too mushy. 
3. Add the sushi vinegar by pouring it gently onto the rice paddle and distributing it evenly on the rice. 
4. Fold the rice gently. 
5. Cover with kitchen linen and let the rice absorb the vinegar for 5 minutes. 
6. Line a baking tray with plastic wrap. 
7. Add the sushi rice to the baking tray and spread it evenly. The thickness should be around 1cm/half an inch. 
8. Cover with another layer of cling film and place another baking tray on top. Apply pressure so that the rice can stay compact and together. 
9. Rest in the fridge for at least 1 hour. If you’re impatient like me, add ice on the top of the baking tray and on the bottom to cool the rice faster. 

10. Use a small rice bowl and wet the bowl with water. 
11. Punch out the cooled sushi rice into a circular rice disk using the rice bowl, and place the disk on top of parchment paper. 
12. Heat a heavy-duty pot with neutral oil. You can also pan-fry on a non-stick pan. Heat on high until the oil reaches 165C /330F. 
13. Gently place the rice disk into the oil. Fry until golden brown or for about 2 minutes on each side. 
14. Take the crispy rice out of the oil and onto a lined baking tray. Let it rest while preparing the fatty tuna patty. 
15. Finely mince the fatty tuna. Make sure that the tuna is slightly frozen because if it’s room temperature, it will turn to mush due to the high-fat percentage. 
16. Add kosher salt, zest from 1 lime and lime juice from half of the lime. Reserve the other half of the lime for later. Optionally, add the masago for a “popping” texture.

17. Assemble the burger by brushing the sauce, half of the tuna patty, minced scallions, and half of a thinly sliced avocado. Season the avocado with salt and extra lime juice. 
18. Put the other rice bun on top. If you’d like it to stay compact like mine, wrap it tightly with plastic wrap. Enjoy!!!

Crispy Tuna Avocado Rice Burger

4 from 395 votes

Recipe by Doobydobap Course: Dinner, Lunch, Date NightCuisine: Fusion, JapaneseDifficulty: Medium

Servings

2

servings

Prep time

1

hour 

Cooking time

15

minutes

Ingredients

• Crispy Rice

• 500 g freshly made sushi rice

• 3 tbsp rice wine vinegar

• 2 tbsp white sugar

• 1 tsp salt

• Neutral oil for frying

• Fillings

• Negi Toro

• 200 g fatty tuna aka toro

• 1 lime

• ½ cup green onion, finely sliced

• 20 g masago (optional)

• 1 Avocado

• 1 tsp kosher salt

• Sauce

• 2 tbsp light soy sauce

• ½ tbsp lime juice

• 1 tsp honey

• 1 tsp wasabi

instructions

• Prepare the sushi vinegar. Mix the ingredients and microwave for 30 seconds or until the sugar has dissolved. 
• Prepare a large bowl. Add the sushi rice to the bowl and fan any steam that rises so that the rice does not get too mushy. 
• Add the sushi vinegar by pouring it gently onto the rice paddle and distributing it evenly on the rice. 
• Fold the rice gently. 
• Cover with kitchen linen and let the rice absorb the vinegar for 5 minutes. 
• Line a baking tray with plastic wrap. 
• Add the sushi rice to the baking tray and spread it evenly. The thickness should be around 1cm/half an inch. 
• Cover with another layer of cling film and place another baking tray on top. Apply pressure so that the rice can stay compact and together. 
• Rest in the fridge for at least 1 hour. If you’re impatient like me, add ice on the top of the baking tray and on the bottom to cool the rice faster. 
• 10. Use a small rice bowl and wet the bowl with water. 
• 11. Punch out the cooled sushi rice into a circular rice disk using the rice bowl, and place the disk on top of parchment paper. 
• 12. Heat a heavy-duty pot with neutral oil. You can also pan-fry on a non-stick pan. Heat on high until the oil reaches 165C /330F. 
• 13. Gently place the rice disk into the oil. Fry until golden brown or for about 2 minutes on each side. 
• 14. Take the crispy rice out of the oil and onto a lined baking tray. Let it rest while preparing the fatty tuna patty. 
• 15. Finely mince the fatty tuna. Make sure that the tuna is slightly frozen because if it’s room temperature, it will turn to mush due to the high-fat percentage. 
• 16. Add kosher salt, zest from 1 lime and lime juice from half of the lime. Reserve the other half of the lime for later. Optionally, add the masago for a “popping” texture.
• 17. Assemble the burger by brushing the sauce, half of the tuna patty, minced scallions, and half of a thinly sliced avocado. Season the avocado with salt and extra lime juice. 
• 18. Put the other rice bun on top. If you’d like it to stay compact like mine, wrap it tightly with plastic wrap. Enjoy!!!

Recipe Video

Notes

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