Teriyaki Salmon Burger
by Daiki Nakagawa • featured in Japanese Rice Burgers 4 Ways
Ingredients
for 2 servings
-
7 oz salmon fillet, skin-on (200 g) -
1 tablespoon soy sauce -
2 teaspoons mirin -
2 teaspoons sake -
1 teaspoon sugar -
1 ¼ cups rice, cooked (300 g) -
2 tablespoons sesame oil - green leaf lettuce, to serve
- mayonnaise, to serve
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Preparation
- Combine soy sauce, mirin, sake, and sugar in a bowl and stir to combine. Add the salmon and marinate for 15 minutes.
- For the sauce, combine soy sauce, mirin, sake, and sugar in a bowl and stir to combine.
- Heat a pan over medium-high heat and add a splash of salad oil. Add the marinated salmon and cook until both sides are cooked through, about 3 minutes.
- Add the reserved marinade to the pan. Stir until the salmon is fully coated in the glaze.
- Form the rice into four patties.
- Heat another pan over medium-high heat and add the sesame oil. Add the rice “buns” and cook until the outside is crispy, about 5 minutes.
- Top the rice "bun" with a piece of green leaf lettuce, salmon, mayonnaise, and top with another rice “bun.” Repeat with remaining ingredients.
- Enjoy!
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Tips
1 of
2
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crappycook
Total fail. Took forever and were not good. Not worth the work.
2018-07-22T20:44:29Z Helpful (6) -
j.ryang
I suggest you use sticky rice, it forms a better bun.m
2018-12-10T16:49:30Z Helpful (1) -
Lauren Kalvin
I would not recommend the rice burger- the rice gets crunchy and inedible. The salmon is fine but it burns really easily. It’s not that thought through of a recipe :/
2018-12-02T07:39:26Z Helpful (1) -
nekoyama
The first time I made it the rice fell apart. The next time I added a bit more Japanese sauce like thing (idk what it is) it made the rice more sticky so only a few grains fell:) Well, it was very good :)
2018-11-13T03:21:09Z Helpful (1)
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