|500 g||sushi rice (cooked)|
|40 g||red cabbage|
|65 g||mayonnaise (divided)|
|½ tsp||red chili paste|
|2 tsp||soy sauce|
|30 g||sushi ginger|
|1 tbsp||black sesame|
|vegetable oil for frying|
Line bowls with plastic wrap and add cooked sushi rice in there. Slightly press together with moistened hands and refrigerate until serving.
Finely chop cilantro and set aside. Slice cucumber with a vegetable peeler. Slice avocado and finely slice red cabbage. For dip, add mayonnaise and wasabi to a bowl and stir to combine. Refrigerate dip until served.
Heat oil in a frying pan over low-medium heat and fry salmon from both sides for approx. 2 min. Season with salt and pepper. Remove from heat and let cool down. Add salmon to a bowl and crumble with a fork. Add chopped cilantro, remaining mayonnaise, red chili paste, soy sauce and stir to combine. Season with salt and pepper to taste.
Transfer sushi rice bottom to a serving plate and remove plastic wrap. Top with some cucumber slices, sushi ginger and salmon mixture. Add slices of avocado, sliced red cabbage and some wasabi mayonnaise on top. Place top sushi burger bun on burger and sprinkle black sesame on it. Enjoy!