Sushi just got an upgrade. This twist on a salmon burger is every sushi-lovers dream, made even better by the authentic taste of Olly’s salmon patties. These burgers are sure to impress and leave a lasting mark on anyone they’re served to.
My first impression of Olly’s salmon burgers was surprise – I’ve always been wary of pre-made fish patties but these really surprised me. These are made purely of fresh Norwegian salmon, and you can taste that in every bite. My favourite way to eat salmon is definitely in the form of a salmon-avocado roll, which inspired me to take those flavours and put them into burger-form. This burger has all the bells and whistles, and is sure to satisfy any sushi-lover wanting to take their burger to the next level.
Being a fish patty, Olly’s salmon burgers are expectedly more fragile than normal burgers, so need to be cooked with a bit more care. The best method to get a beautifully cooked salmon burger is either to bake it in a touch of olive oil for 15 minutes, or in a hot pan. I personally prefer cooking on a stove, and used the pan method; the most important thing to remember in this case is to brush the bottom of the pan will some oil to prevent sticking, and to be patient! As soon as you drop that patty into the hot pan, don’t touch it before 2-3 minutes have passed; this will allow the patty to develop a crust and prevent it from sticking to the pan. Any earlier, and the burger will still be forming this crust and will turn into a broken mess. Flip the patty, turn the heat down to medium-low, cover and allow to cook for another five minutes to ensure that the inside of the patty gets cooked through. The only other form of cooking that needs to be done for this recipe is for the sushi-rice buns. It’s extremely important that the rice is sushi-rice for this recipe; no other rice is sticky enough to hold together to create a patty, and the flavour will not resemble sushi! Cook up your sushi rice according to package instructions and allow to cool. Once you’ve seasoned your rice, the fun begins. When forming the patties, remember to keep your hands wet to avoid having the sushi rice stick to your hands! Once you’ve formed a rice bun freestyle, drop it onto some cling-film, wrap it up and keep it in the fridge until you’re ready to use it. The cling-film keeps the freshness of the rice inside, and the cold of the fridge will help to firm up the bun, making it easier to fry later on and keep its shape. This method is extremely useful if you’re pressed for time and want to make the sushi buns from a day before. The final touch to ensure that the sushi bun stays together is to fry it on medium-high heat in a touch of sesame oil – this will create a nice crust and bind the rice together.
As for toppings, anything goes. Since my favourite roll is salmon-avocado, I kept as true as possible to those flavours, but you can really make this burger your own and get creative. The sriracha aioli is a quick condiment that really binds the whole burger together, and gives it a rich, creamy addition to the fresh taste of the burger. Finally, no burger is complete without a side. A light, raw asian slaw matches the flavours of this burger perfectly and is a welcome addition to beat the heat. The trick to any raw salad is to slice the vegetables paper thin – then the dressing will do its job and soften the vegetables slightly, while they still keep their distinctive crunch. Spiralizing the cucumbers makes for unique presentation, but if you don’t have one on hand you can just use a peeler to create equally beautiful cucumber ribbons.
INGREDIENTS (makes 4)
- 1 packet Olly’s salmon burgers
- 2 avocados, pitted, skinned and sliced
- sushi ginger
- salt, to taste
- sesame seeds, to top
- green onions, to top
Sushi Rice Buns
- 2 cups sushi rice
- 3 cups water
- 1/2 cup rice vinegar
- 4 tbsp sugar
- 2/3 cup fish sauce
- 3 tbsp sriracha
- 6 tbsp mayonnaise
- juice of 1 small lemon
- 1 large cucumber
- 1 1/2 cups red cabbage, shredded
- 3/4 cup radishes, thinly sliced
- 4 tbsp sesame oil
- 2 tbsp rice wine vinegar
- 1 tbsp soy sauce
- 1 tsp honey
- 1 tsp ginger, grated
- Allow Olly’s salmon burgers to defrost in the fridge the night before.
- Cook sushi rice in drinking water according to instructions. When cooked, transfer to a bowl and allow to cool. Fold in rice vinegar, sugar and fish sauce, taking care not to over mix.
- With wet hands, divide the rice equally into eight portions and form the rice into round patties. Cover with plastic wrap and transfer to fridge.
- To make the sriracha aioli, mix together sriracha, mayonnaise, lemon juice and a pinch of salt in a bowl.
- For the asian slaw, in a bowl mix together sesame oil, rice wine vinegar, soy sauce, ginger, honey and a pinch of salt. Add the dressing to the cucumber, radishes and cabbage and mix to combine.
- Heat a pan over medium heat with a touch of sesame oil. Sear the burgers on one side for 3 minutes, then turn over, cover, and cook for an additional five minutes. Transfer to a plate.
- Take the buns out of the fridge and sprinkle with sesame seeds. Sear, sesame-side down, on high heat for 1-2 minutes on each side until golden.
- To assemble, top the bun with the salmon patty, then layer 1 tbsp of sriracha aioli, then avocado slices and sushi ginger, some green onions, and top with second sushi bun. Serve with asian slaw.