Crispy Tofu Sushi Burger

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13 Ingredients

Number of servings

2 cups sushi rice
200grams Macro honey soy tofu, chopped
1/4 bunch spring onion, chopped
1/4 cup plain flour
1 free range egg
4 fresh shiitake mushrooms, finely diced
1 cup panko breadcrumbs
5milliliter extra virgin olive oil cooking spray
1/4 red cabbage, thinly shredded
1 cup kimchi
1 bunch radish, thinly sliced
3/4 cup sweet & sour cucumbers, sliced
1/3 cup Kewpie sriracha

Description

Satisfy your cravings for sushi and burgers at the same time with this creative recipe that features rice as buns, crispy tofu patties, kimchi-radish pickle and Kewpie sriracha.

Method

Step 1 of 6

Place rice in a medium saucepan. Rinse under cold water and drain. Add 2 cups water and cook, covered, over low heat for 25-30 minutes or until rice is cooked and water has been absorbed.

Step 2 of 6

Line a baking tray with baking paper. Spray a 9cm ring with oil. Using 1/2 cup mixture at a time, scoop rice and mould into ring, pushing down slightly to secure. Remove ring and repeat this process to make 8 ‘burger buns’. Chill rice for 1 hour.

Step 3 of 6

Place tofu, onion, flour and egg in a food processor and process until mixture holds together. Add more flour if necessary. Fold in mushrooms. Using damp hands, divide mixture into 4 patties. Coat each patty with breadcrumbs. Chill patties for 1 hour or until firm.

Step 4 of 6

Preheat air fryer to 180°C for 5 minutes. Spray ‘burger buns’ with oil and cook in air fryer, in batches, for 10 minutes or until slightly crispy around the edges.

Step 5 of 6

Add patties to air fryer and cook for 12 minutes or until golden.

Step 6 of 6

Meanwhile, combine kimchi and radish in a small bowl to pickle for 5 minutes. To assemble, divide cabbage among 4 ‘burger buns’. Top with a patty, kimchi-radish pickle, cucumber and Kewpie sriracha. Sandwich with remaining ‘burger buns’. Serve with any remaining pickle.