Ingredients for 2 sushi burgers
400 g of fresh red prawns
5 g salt
extra virgin olive oil Toscano PGI
300 g of sushi rice
500 ml water
1 spoon of rice vinegar
1 teaspoon of sugar
1 sheet of nori seaweed
Iceberg lettuce leaves
Wasabi or mayonnaise
1 cm of fresh ginger
For a successful dish the rice must be cooked properly. Wash the rice very well, then put the rice and the water in a pot. Put the lid on the pot and bring to the boil on a high heat, then cook for 15 minutes on a low heat, until the rice will absorb all the water.
Mix the soy sauce with the rice vinegar, the sugar, a pinch of salt and a teaspoon of extra virgin olive oil Toscano PGI. Pour the sauce on the rice and mix gently with a wooden spoon.
Close the fire and let the rice cool until lukewarm.
Remove the shell from the prawns, wash them, dry them and cut them in three slices very carefully in order not to break them.
Put them in a casserole dish and dress them with an emulsion of olive oil, two soy sauce spoons, lemon juice and grated fresh ginger. Dress them with salt and marinate them for two hours.
Divide the lukewarm rice in two parts.
Take one part of the rice and put it in a 6 cm diameter ring mold and create two discs of 2cm of height. Press the rice in the ring mold with wet hands.
Line a small cup of 6 cm diameter with cling film, fill it with rice and create the two upper parts of the burger.
Now let’s assemble the burger! Put some wasabi or mayonnaise on the rice bottom of the burger, add some salad cut in thin slices, then put some marinated prawns on top, dress with a few drops of soy sauce, then cover with the top of the burger and top with other prawns. Garnish with a strip of nori seaweed and some sesame seeds and serve with a bowl of soy sauce, olive mayonnaise and some more wasabi.