Recipe: Sushi Burgers

Chef Edgar created this vegan Tofu Sushi Burger to meet the many requests for new options at The Bistro at Adventist Health Castle. This delightfully light and nutritious sushi burger will be a wonderful addition to your menu. Making this burger can be a fun family time and is best prepared fresh to order and served warm. This dish was presented by Edgar Edge, Food Service Director for our Sponsor Adventist Health Castle, in our Learning Kitchen 2019. Read Edgar’s bio HERE.

Tofu Sushi Burger

Tofu Burger

• 1 16oz block of firm Tofu
• ¼ lb of Vegan Shrimp
• 2 Tablespoons of finely sliced Green Onions
• 2 Tablespoons of Vegan Fish Sauce
• 1 teaspoon of minced Garlic

1. Rinse and then compress tofu for 20 minutes to drain.
2. Thaw vegan shrimp and chop into very small pieces.
3. Prepare remaining ingredients.
4. Mix all ingredients together.
5. Scoop into 8 patties portions.
6. Place on oiled baking sheet and flatten to 1/3 inch thickness.
7. Bake for 20 minutes on one side.  Remove from oven, turn patties, and bake for 10 minutes.
8. Remove from oven and cool.

ALTERNATIVE: Fry patties in oil in frying pan.

Rice Bun

• 3 cups of Sushi Rice
• 3 ½ cups of Water
• ½ cup of Rice Vinegar / Mirin
• 2 Tablespoons of Sugar
• 2 Teaspoons of Salt

1. Wash sushi rice several times until water runs clear.
2. Cook in rice cooker.
3. In a pot, combine Vinegar, sugar, and salt together.  Then heat on stove until dissolved.
4. Put cooked rice in wooden or plastic bowl and let cool down to room temp.  Do not refrigerate.
5. Mix vinegar mix with rice using a wooden or plastic rice paddle.
6. Roll rice out on surface to desired thickness (recommend 1/3 – 1/2 inch).  Using a  round cookie cutter or biscuit dough cutter, cut out 16 round circles.

Vegan Miso Ginger Aioli

• 1/3 Cup of Miso paste
• 1 Tablespoon of fresh squeezed Lemon Juice
• 1 Tablespoon of Tamari
• 1/3 teaspoon of Sugar
• 1 inch of fresh Ginger
• 2 cloves of Garlic
• 1 Cup of Olive Oil

1. Combine miso, lemon juice, tamari, sugar, ginger and garlic in blender.
2. Turn blender on low speed and slowly add olive oil over 3 – 4 minutes until well blended.
3. Remove aioli from blender and put in piping bag with fine tip.

Assembly of Tofu Sushi Burger

• Nori Sheets cut into 1 inch strips
• Furikake
• Green Leaf Lettuce
• Red Onion slice
• Tomato Slice

1. Lay out 8 rice buns on wax paper.
2. Sprinkle lightly with furikake.
3. Place tofu patty on each rice bun.
4. Place remaining rice patties on top.
5. Sprinkle lightly with furikake.
6. Place 2 nori strips as an X across the top and fold under bottom.
7. Place burger on lettuce leaf.
8. Squeeze the Vegan Miso Ginger Aioli decoratively across the top.
9. Garnish side of plate with red onion and tomato.