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Smoked salmon and goat cheese sushi burger from Geneviève Everell Recipe

Smoked salmon and goat cheese sushi burger from Geneviève Everell
Source: Iga

Ingredients

  • 1 nori sheet
  • 250 mL (1 cup) cooked sushi rice*
  • 1 package (160 g) tempura flour
  • 150 mL (2/3 cup) water
  • 1 package (140 g) panko breadcrumbs
  • Sufficient amount, oil for frying
  • 30 mL (2 tbsp.) coconut goat cheese
  • 30 mL (2 tbsp.) sundried tomato tapenade
  • 6 slices ripe avocado
  • 4 slices smoked salmon
  • 1 endive, julienned
  • 10 slices radish (about 2-3 radishes)
  • 15 mL (1 tbsp.) honey
PREP TIME
35m
COOK TIME
5m
TOTAL TIME
40m
YIELD
2 burgers

Instructions

  • Cut nori sheet into 4 identical squares.
  • Cut each square into a circle.
  • Use fingers to spread rice grains out onto each nori round 
  • Whisk together the tempura flour and water in a small bowl until texture is smooth like thick pancake batter.
  • Dip each nori round in tempura batter, then coat with panko breadcrumbs. 
  • In a pot of oil or a deep fryer heated to 180°C (350°F), fry each nori round for about 3 minutes, until golden brown and crispy.
  • Place onto paper towel and let sit. 
  • For each "burger," top each nori round with 15 mL (1 tbsp) goat cheese, and 15 mL (1 tbsp.) dried tomato tapenade.
  • Add 3 avocado slices, 2 slices smoked salmon, half the endive, and 5 slices of radish. 
  • Top the "burger" with another fried nori round and drizzle with honey. 

Appetizers

A recipe from Iga

https://www.flyers-on-line.com/data/recipes/6418/smoked-salmon-and-goat-cheese-sushi-burger-from-genevi-ve-everell.jpg

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