Vegan Sushi Burger

Hop on board the sushi burger trend by making your own vegan, gluten-free version at home

This sushi burger looks impressive, and tastes fantastic: the ultimate way to eat sushi this summer.

This recipe is courtesy of Peta.

1
Servings
1034
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Cup sushi rice, cooked
  • 1/4 Cup rice vinegar
  • 1 Tablespoon sugar
  • 1 Teaspoon salt
  • 1 Tablespoon coconut oil
  • 1 clove garlic, crushed
  • 1/3 Cup soy sauce
  • 1 Tablespoon mirin
  • 1 Tablespoon brown sugar
  • 1 Cup shiitake mushrooms, thinly sliced
  • 1/2 avocado
  • 1 Teaspoon wasabi
  • 1 Teaspoon vegan mayonnaise
  • 1 Teaspoon sriracha
  • Pickled ginger, to taste
  • Shredded red cabbage, to taste
  • Black sesame seeds, to garnish

Directions

Mix together the rice, vinegar, sugar, and salt, and refrigerate.

Combine the coconut oil, garlic, soy sauce, mirin, and brown sugar in a small skillet. Add the mushrooms and simmer for 5-10 minutes over low heat.

Mash the avocado and wasabi together in a bowl. Set aside.

Mix together the mayonnaise and sriracha, and set aside.

Wet your hands and the inside of a small bowl with some water. Pack ½ cup rice into the bottom of the bowl, pushing it in so its squeezed together tightly. Flip the bowl over, and tap it gently until the rice “bun” pops out. Repeat with the remaining rice.

Spread the wasabi-avocado mixture on the flat side of one of the buns. Top with mushrooms, sriracha-mayo mixture, ginger, and shredded cabbage.

Place the other bun on top, and sprinkle with sesame seeds.

Nutritional Facts

Total Fat
29g
41%
Sugar
10g
11%
Saturated Fat
15g
63%
Cholesterol
1mg
0%
Carbohydrate, by difference
176g
100%
Protein
24g
52%
Vitamin A, RAE
16µg
2%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
127mg
13%
Choline, total
181mg
43%
Copper, Cu
2mg
0%
Fiber, total dietary
14g
56%
Folate, total
175µg
44%
Iron, Fe
5mg
28%
Magnesium, Mg
204mg
64%
Manganese, Mn
5mg
100%
Niacin
8mg
57%
Pantothenic acid
8mg
100%
Phosphorus, P
539mg
77%
Riboflavin
1mg
91%
Selenium, Se
67µg
100%
Sodium, Na
5067mg
100%
Vitamin D (D2 + D3)
1µg
7%
Water
337g
12%
Zinc, Zn
6mg
75%

Vegan Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Vegan Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.