Sushi is one of my favorite foods. Even if I no longer eat fish, you can make some really great veggie sushi rolls. I don’t know if it was the fish (well, I have had really good fish) I used to like so much, or all the flavors that came along with sushi – the wasabi, the pickled ginger, the miso, the wakame, the spicy sauces.
For a while now, I have had “sushi burgers” written on my list of recipe ideas. I imagined a veggie burger flavored with miso, wasabi, pickled ginger, sriracha – a veggie burger with all those classic flavors that accompany sushi. The base would be rice, of course.
My brother used to be a sushi chef; I gathered up all my sushi flavors, rice and veggies, and invited him over for lunch. I made these slider size so we could use the Hawaiian rolls – a perfect flavor to wrap around these sushi patties!
I topped them with garnish of crunchy broccoli slaw and pickled ginger, with a generous layer of wasabi sriracha aioli.
sushi veggie sliders
inspired and adapted from Asian Stir-Fry Rice and Veggie Burgers
dairy, egg, and gluten free*, vegan
makes 15 slider size patties (about 3 inches)
3 tablespoons flax seed, freshly ground
1/2 cup + 1 tablespoon warm water
4 cups cooked brown rice
3 tablespoons sesame oil
1 tablespoon miso paste
3 tablespoons pickled ginger, minced
1 large carrot, diced
15 -18 snap peas, chopped
large tree broccoli (about 1/2 cup), chopped small
1/3 cup peanut butter
*recipe is gluten free / slider buns pictured here are not gluten free
Grind flax seed in blender, coffee grinder. Place 2 tablespoons flax in a bowl, add water and stir. Place in refrigerator to set into gel (this equals / replaces three eggs).
In large mixing bowl, combine rice, sesame oil, miso paste, ginger and veggies. Stir peanut butter into flax gel, add to rice – veggie mixture and combine completely (I used my hand). Using your hands or a spoon, shape mixture into patties (three inch circles, 3/4 inch thick) on prepared (parchment, silpat, greased) baking sheet (this mixture does not form patties on its own, but will set with baking). Bake for 20-25 minutes at 350, until just light brown and slightly crunchy.
Serve on slider buns with wasabi sriracha aioli, broccoli slaw and more pickled ginger.
wasabi sriracha aioli
adapted from this basil aioli recipe
dairy, egg, soy and gluten free, vegan
1/2 cup safflower oil*
3 tablespoons almond milk*
juice of 1 lemon
1/2 teaspoon wasabi (check label for gluten free)
2-5 tablespoons sriracha, adjust to your heat preference
*(vegan) mayonnaise can be subbed for oil and milk
In high powered blender, combine oil and milk and blend on high until creamy. Add lemon juice, wasabi and sriracha as you continue to blend. Store in airtight container in refrigerator 3-4 days.
These were a hit – spicy hot and uniquely flavorful. I’ve already had a request for more.