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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
    Calories 479
    Fat 26g
    Carbs 32g
    Fiber 0g
    Sugar 1g
    Protein 23g

Estimated values based on one serving size.

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Preparation

  1. Combine soy sauce, mirin, sake, and sugar in a bowl and stir to combine. Add the salmon and marinate for 15 minutes.
  2. For the sauce, combine soy sauce, mirin, sake, and sugar in a bowl and stir to combine.
  3. 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.
  4. Add the reserved marinade to the pan. Stir until the salmon is fully coated in the glaze.
  5. Form the rice into four patties.
  6. 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.
  7. Top the rice "bun" with a piece of green leaf lettuce, salmon, mayonnaise, and top with another rice “bun.” Repeat with remaining ingredients.
  8. Enjoy!
 

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