If you’re looking for the perfect summer-time food then this Spicy Tuna and Avocado Sushi Burger is for you! Made with leftover sushi rice and topped with avocado, spicy tuna, sriracha, eel sauce, kewpie mayo, cilantro and crispy fried garlic, this fresh spin requires barely any cooking which makes it perfect for the hot days of summer.
So how did I come up with this (barely) no-cook sandie? Well after an excruciating run on the beach for thirty minutes followed by a thirty minute slug crawl back to my house, I was dying. It’s about 100 degrees out in Florida right now so as you could imagine, I was drenched. I’m not sure if it’s my lack of exercise for the last 6 years or what, but after every time I do anything physical and sweaty, my face stays burning red for about two hours. And what’s worse than having a burning red face? Having a burning red face while you’re trying to develop recipes over a hot ass oven!
So BOOM! How could I make a delicious sandwich without being hotter than I already was? A quick little jump on the sushi burger bandwagon and this tasty baby was born. If you follow me on instagram, simply click my avatar for the next 24 hours and watch me make it while Jeremy (ya know, my hottie surfer boyfriend that I love so much) taste test it after a 3 hour surf session.
So how do you make this Spicy Tuna and Avocado Sushi Burger? Click [HERE] to get the exact recipe from my Sandwich Expert Page on About.com…
…OR… read on to do it my-style… which is basically just getting the general gist of it while using your own judgement and adjusting ingredients until it fits your liking!
FOR THE SUSHI BUNS
- Spray two little bowls with nonstick spray and pack leftover sticky sushi rice into them. Wrap and refrigerate for at least two hours so they they solidify.
FOR THE SPICY TUNA MIX
- Mix finely chopped ahi tuna with sesame oil, kewpie mayo, sriracha, sweet chili sauce, and a few dashes of soy sauce and set aside.
FOR THE SANDWICH
- Remove sushi buns from the little bowls and put one on a cutting board. Lay some avocado on the bottom then add the spicy tuna mix and drizzle it with more sriracha, eel sauce, and kewpie mayo. Top with cilantro and the other half of the sushi bun and sprinkle it with crispy fried garlic bits.
**oh, oh, P.S. and if you’re unsure of any of the ingredients or would like to buy them online, just click the About.com link [HERE] to get to the exact recipe which has links to buy ingredients**