Crispy Tofu Sushi Burger

Crispy Tofu Sushi Burger

Satisfy your cravings for sushi and burgers at the same time with this creative recipe that features rice as buns, crispy tofu patties, kimchi-radish pickle and sriracha.


  • 2 cups sushi rice
  • 200g honey soy tofu, chopped
  • 1/4 bunch spring onion, chopped
  • 1/4 cup plain flour
  • 1 free range egg
  • 4 fresh shiitake mushrooms, finely diced
  • 1 cup panko breadcrumbs
  • 5ml extra virgin olive oil cooking spray
  • 1/4 red cabbage, thinly shredded
  • 1 cup kimchi
  • 1 bunch radish, thinly sliced
  • 3/4 cup sweet & sour cucumbers, sliced
  • 1/3 cup sriracha
View Method Crispy Tofu Sushi Burger


  1. Place rice in a medium saucepan. Rinse under cold water and drain. Add 2 cups water and cook, covered, over low heat for 25-30 minutes or until rice is cooked and water has been absorbed.
  2. Line a baking tray with baking paper. Spray a 9cm ring with oil. Using 1/2 cup mixture at a time, scoop rice and mould into ring, pushing down slightly to secure. Remove ring and repeat this process to make 8 ‘burger buns’. Chill rice for 1 hour.
  3. Place tofu, onion, flour and egg in a food processor and process until mixture holds together. Add more flour if necessary. Fold in mushrooms. Using damp hands, divide mixture into 4 patties. Coat each patty with breadcrumbs. Chill patties for 1 hour or until firm.
  4. Preheat air fryer to 180°C for 5 minutes. Spray ‘burger buns’ with oil and cook in air fryer, in batches, for 10 minutes or until slightly crispy around the edges.
  5. Add patties to air fryer and cook for 12 minutes or until golden.
  6. Meanwhile, combine kimchi and radish in a small bowl to pickle for 5 minutes. To assemble, divide cabbage among 4 ‘burger buns’. Top with a patty, kimchi-radish pickle, cucumber and sriracha. Sandwich with remaining ‘burger buns’. Serve with any remaining pickle.
View Ingredients Crispy Tofu Sushi Burger
View Method Crispy Tofu Sushi Burger
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