These Rainbow Sushi Burgers are a creative spin on your typical sushi AND can be made in 30 minutes or less. Plus, they are loaded with nutrients because, well, you’re eating the rainbow. Go mom! Get your kids involved with piling on the veggies for a perfect meatless meal that everyone can participate in making and will love.
- 1 1/2 c. cooked medium-grain rice (I used Calrose)
- purple cabbage, sliced
- cucumber, sliced
- mango slices
- sriracha mayo sauce (see below)
- sesame seeds, for garnish
- salt and pepper, to taste
- 1 nori sheet (optional)
- 1–2 soy sushi wrappers (optional)
For Sriracha Mayo Sauce:
- 1/3 c. vegan mayo
- 1–2 tsp. sriracha hot sauce (depending on how spicy you like it)
- pinch salt + pepper
- Cook your rice according to package directions.
- Let the rice cool while you slice your toppings and make the sriracha mayo sauce.
- Stir the vegan mayo and sriracha together in a small bowl. Lightly season with salt and pepper.
- With wet hands, form your rice into ‘buns’. Wet your hands before making each bun
- Layer your toppings on the bottom ‘bun’, slather sauce on the top ‘bun’ and place over toppings, then sprinkle with the sesame seeds.
- If adding nori to your sushi burger, cut 1 sheet into squares as you would add cheese on your burger.
- Wrap the burger in 1-2 soy wrappers for ease of handling and keeping all your toppings together
Make sure to wet your hands to really pack the rice together in order to make a sturdy “bun” and I even used sushi soy wrappers to hold the burger together while eating. The veggies in my Rainbow Sushi Burgers version are completely raw but I might try to bake the cabbage next time and see how that tastes!
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This post has been written by Gina Fontana, FnB contributor
Gina is the certified health coach, whole food lover, and blogger behind Healthy Little Vittles, where she loves to create recipes that are fun, fresh, healthy, and ready in 30 minutes or less. Follow Gina on: Facebook, Instagram and Pinterest. Read more about Fork and Beans contributors here.