Smoked salmon and goat cheese sushi burger from Geneviève Everell Recipe

Name: Smoked salmon and goat cheese sushi burger from Geneviève Everell
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 2 burgers
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

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.