Teriyaki Salmon Burgers

The combination of the East and the West is not always a good idea. And yet, I will not even speak much about this genius idea, because I believe flavours and images can speak for themselves. This is a burger that will probably not work for your not-so-delicate hands. It will get messy and turn into a bowl of beautifully composed flavours and a need for a fork. However, presentation is a must. Wow your kids, your guests, or even yourself by making a burger that was never meant to be a burger—make them wish they had thought of it first. This is a dish I definitely tried for its pretty exterior, but will keep doing for its amazingly flavourful perfection.
2 cups (uncooked) Jasmin or sushi rice, cooked as instructed.
2 Tbsp soy sauce
sesame seeds
500 g (1 lb) salmon filet

3 cloves garlic, pressed

1½ tsp grated fresh ginger

1 tsp miso paste

1 Tbsp chilli paste or sriracha

6 Tbsp honey

4 Tbsp soy sauce

5 Shiitake mushrooms, sliced

1 Tbsp butter

1 Tbsp Miso paste

Chipotle aioli or chipotle mayo

Baby spinach

Rice Buns
Having a glass of water handy, take enough rice to create a patty, using the water to wet your fingertips and prevent from sticking to your hands. Create 8 patties.
Brush both sides of the patties with soy sauce and fry until crisp on a preheated pan. Don’t touch them much, as they will easily fall apart.

Combine soy sauce, honey, miso paste, chilli paste, ginger and garlic in a bowl and whisk well. Cover Salmon with sauce and cover (or place in a plastic bag), refrigerate for an hour or overnight if possible.

Take out of the fridge, slice into 4 fillets, and pan fry on a super hot pan with olive or sesame  oil, until seared and both sides are crispy. Place in boats of aluminium foil, or in a dish covered with foil, and bake at 350ºF for about 15 minutes.

Take the leftover marinade and place on a sauce pan, bringing it to a boil, and letting it reduce for about 5 minutes.

Shiitake mushrooms:

In the same pan, add 1 Tbsp butter and 1 Tbsp miso paste and let it melt. Add the sliced mushrooms and cook until soft.

To assemble:

Brush one of the patties with chipotle aioli or chipotle mayo.Place salmon on top, add the shiitake, cover with baby spinach, and drizzle with 1 Tbsp of the teriyaki marinade. Top with the second rice bun and sprinkle with sesame seeds. Serve immediately or it will fall apart!


Hamburguesas de Salmón Teriyaki en bollos de arroz
2 T arroz (crudo) jasmín o de sushi, cocido según las instrucciones.
2 Cda soya
500 g salmón

3 dientes de ajo, bien picados

1½ cdta jenjibre rayado

1 cdta pasta de miso

1 Cda Sriracha o pasta de chile

6 Cda miel

4 Cda soya

5 Shiitakes rebanados

1 Cda mantequilla

1 Cda pasta de miso

Espinaca bebé

Chipotle aioli o mayonesa de chipotle

Bollos de arroz
Teniendo un vaso con agua junto, tomar suficiente arroz para crear un círculo aplanado de ambos lados, de 1cm de grueso, usando el agua para mantener los dedos húmedos para que el arroz no se adhiera a las manos. Hacer 8 bollos.
Cubrir con un poco de soya ambos lados y poner a freír en un sartén caliente con un poco de aceite. Dejar que se hagan crujientes de ambos lados sin moverlos mucho.

Combinar la soya, miel, miso, chile, gengibre, y ajo en un bowl pequeño. cubrir el salmón con la salsa y refrigerar dentro de una ziplock o en un plato cubierto de plástico. Refrigerar por una hora, o toda una noche si es posible.

Sacar del refrigerador, dividir en 4 filetes, y poner a sellar sobre un sartén con aceite de ajonjolí o aceite de olivo super caliente. Cuando ambos lados queden crujientes, poner en unos botesitos de aluminio, o en un refractario cubierto de aluminio y hornear por 15 minutos aprox, a 200ºC.

Poner el resto de la salsa en una olla pequeña en fuego alto y dejar reducir por 5 minutos.


En el mismo sartén, derretir la mantequilla con la pasta de miso y cocinar los shiitakes hasta que queden tiernos.

Para montar:

Aplicar un poco de aioli de chipotle en 4 de los bollos de arroz. Montar una pieza de salmón, encima unos pedazos de shiitake, unas hojas de espinaca, y bañar con un poco de la salsa teriyaki. Cubrir con otro bollo de arroz y espolvorear con ajonjolí. Servir de inmediato!




One Comment

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  1. I’m loving this interpretation of a salmon burger with the rice as a bun, brilliant.


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