This Onigiriburger mit Lachspoke und Kombupesto is a tasty mix of Japanese and Western tastes. When you mix fresh salmon poke, onigiri rice, and umami-rich Kombu Pesto, you get a unique and delicious burger experience that will make your mouth water.
Ingredients: 4 Onigiri-Reisbllchen made with sushi rice. 4 Salmon Poke cubed raw salmon marinated in soy sauce and sesame oil. 4 Burger buns. 4 Lettuce leaves. 1/2 cup Kombu Pesto blended kelp seaweed, olive oil, garlic, and pine nuts. 4 slices Nori seaweed sheets. Soy sauce and wasabi for seasoning.
Instructions: Cook sushi rice according to package instructions and shape into 4 onigiri rice balls. Marinate cubed raw salmon in soy sauce and sesame oil, then refrigerate for 30 minutes. Grill or toast the burger buns until lightly browned. Spread a generous amount of Kombu Pesto on the bottom half of each bun. Place a lettuce leaf on top of the pesto. Top with a salmon poke portion on each bun. Place an onigiri rice ball on top of the salmon poke. Add a slice of nori on top of the rice ball. Close the burger with the top half of the bun. Serve the Onigiriburger with soy sauce and wasabi on the side for seasoning. Enjoy your unique fusion burger!
Prep Time: 40 minutes
Cook Time: 5 minutes
kacey meg
