Food mashups are not unknown to us. Mac and cheese pizza, the cronut, waffle tacos, and more! But this new trend is something I can actually see myself eating again and again: the sushi burger.

For a MyRecipes spin on this new phenomenon, we have two toasty sushi rice buns wrapped around tamari-maple tofu with out of this world topping options. No rolling, no raw fish, and all the fun of being able to customize your dinner! Does it get much better?


Sushi Burgers

Makes 4 burgers


1/2 cup tamari

1/4 cup maple syrup

2 cloves garlic, minced

1 tablespoon peeled and minced ginger

1/2 cup rice wine vinegar, divided

1/4 cup and 2 tablespoons mirin, divided

1 14 oz. block extra firm tofu, pressed and cut into 1/2" slices

1/2 teaspoon salt

6 cups cooked and cooled sushi rice

2 tablespoons sesame oil



Preheat the oven to 450 degrees.

In a shallow bowl, whisk together the tamari, maple syrup, garlic, ginger, 1/4 cup rice wine vinegar, and 1/4 cup mirin. Place the tofu in the mixture and allow to marinate for at least 30 mintues, flipping occasionally to cover all sides of the tofu.

While the tofu is marinating, stir 1/4 cup rice wine vinegar, 2 tablespoons of mirin, and salt into the cold rice. Mix until incorporated and set aside.

Remove the tofu from the marinade and place evenly spaced onto a baking sheet. Pour 1 cup of the remaining marinade on top of the tofu. Bake for 40 minutes, flipping halfway through.

While the tofu bakes, pour the sesame oil into a medium sized frying pan and place over medium-high heat. To form evenly sized rice patties, use a 1/3 cup to measure out the rice and gently press between two layers plastic wrap until lightly flattened. Carefully fry each rice patty in the sesame oil until golden brown on each side. Continue doing this until no rice is left.

To assemble the burgers, place the baked tofu atop a cooked rice patty, top with whatever variation is desired (see below) and then sandwich it with a second rice patty.



Spicy: Chopped kimchi, Korean barbecue sauce, and a sprinkle of shichimi togarashi (Japanese pepper seasoning)

Banh Mi: Homemade pickles (see recipe below) and crumbled toasted nori

Green machine: Seaweed salad, avocado wasabi sauce (see recipe below), and toasted sesame seeds

Avocado-Wasabi Sauce:

2 avocados, pitted and lightly mashed

3 teaspoons wasabi powder

1 tablespoon lemon juice

Blend all the ingredients together in a food processor until smooth.

Quick Pickles:

1 cup white wine vinegar

2 tablespoons sugar

1/2 tablespoon salt

2/3 cup peeled and thinly sliced cucumber (about 1 small cucumber)

1 cup matchstick-cut carrots

Place the vinegar, sugar, and salt in a small pot over medium-high heat. Cook until the sugar is totally dissolved. Remove from heat and stir in the cucumber and carrots. Let sit for 30 minutes, then pour into a small container and refrigerate.


To easily prep the avocado for the wasabi sauce, just follow this simple video below:

By Hayley Sugg and Hayley Sugg