SPicy Tuna Sushi Burger

Inspired by Redeye Grill

Ingredients (3 Sushi Burgers):

• 2 cups white rice, short grain (sushi rice or Arborio rice)

• 2 cups water

• 2 tbsp. rice vinegar

• 2 tbsp. sugar

• 1 lb. sushi grade tuna, diced

• 2 tbsp. Sriracha (add more if you like it extra spicy!)

• 2 Nori seaweed sheets

• 1/2 cup wakame seaweed salad

• 1 avocado, thinly sliced

• 1-2 watermelon radishes, thinly sliced (optional)

• 3 tbsp. (roughly) Sriracha mayo, for drizzling

• 1-2 tbsp. fried shallot (optional)

• Trader Joe’s Nori Komi Furikake seasoning

Directions:

1. In a strainer, rinse 2 cups of white rice under cold water for 1-2 minutes until the water becomes clear. Add the rice, along with 2 cups of water to a pot. Bring the pot of rice to a boil and then reduce heat to the lowest setting. Place a lid on the pot and let the rice steam for 20 minutes.

2. Once the rice has steamed, remove it from the pot and place it in a mixing bowl. In a small pot add 2 tbsp. rice vinegar and 2 tbsp. sugar. Simmer on low heat until the sugar is completely dissolved. Pour the rice vinegar mixture over the white rice and gently mix together with a wooden spoon. Let sit for about 20-30 minutes to cool.

3. Once the steamed rice has cooled, form the rice buns. I used a small bowl (about 4 inches in diameter) to shape the buns. Make sure to pack the rice tightly in the bowl so that the rice bun will hold its shape.

4. Using scissors, cut the Nori sheets into small circles (the same size as the rice bun) and place on top of each rice bun half. This will prevent the juice of the tuna from seeping into the bun, causing it to fall apart.

5. In a small bowl, mix the diced tuna with the Sriracha sauce. Place a few spoonfuls of the tuna mixture on top of each bottom rice bun. Assemble the sushi burger with remaining ingredients (wakame seaweed salad, avocado, Sriracha mayo, fried shallot, etc.) and serve!