Rice burger revolution with tangy tuna
Swap the bread bun with rice in this flavour-packed tuna steak dish in a tangy lemon-garlic marinade and ginger-lime sauce. Fresh side dishes like crisp lettuce, mango and cucumber perfectly round off this sushi-inspired twist on the burger tradition.
Ingredients
Sauce:
Additionally:
Preparation
Step 1
380 g cooked sushi rice – 2 tbsp oil
Line a round mould with cling film, about 12 cm in diameter. Place ¼ of the cooked sushi rice inside and press down firmly. Carefully remove it along with the cling film, wrap it and put aside. Make three more patties with the remaining rice and refrigerate for about 30 minutes.
Then fry each rice bun in a well-heated dry frying pan until golden brown on both sides.
Step 2
2 tuna steaks, about 200 g each – 4 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 2 tbsp Kikkoman Toasted Sesame Oil – 1 tbsp honey – 1 tbsp lemon juice – 1 clove of garlic – ½ tsp pepper
Wash and dry the tuna. Mix the Kikkoman Less Salt Soy Sauce, Kikkoman Sesame Oil, honey, lemon juice, chopped clove of garlic and pepper. Marinate the steaks in the mixture for about 20 minutes, then take them out and grill them for 1-2 minutes on each side. Save some of the marinade for later.
Step 3
2 tbsp mayonnaise – ½ tsp grated ginger – 2 tbsp lime juice – ½ tsp Kikkoman Naturally Brewed Less Salt Soy Sauce
Mix the mayonnaise with the grated ginger, lime juice, and Kikkoman Less Salt Soy Sauce.
Step 4
2 lettuce leaves – 2 tbsp black sesame seeds – 1 tbsp chopped spring onion – 1 mango – 1 cucumber
Spread the mayonnaise sauce on the rice bun. Place the lettuce and tuna steak on top, drizzle with a spoonful of the remaining marinade and sprinkle with sesame seeds and spring onion. Cover with another rice bun and serve hot.
Recipe-ID: 1250
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380 g cooked sushi rice – 2 tbsp oil
Line a round mould with cling film, about 12 cm in diameter. Place ¼ of the cooked sushi rice inside and press down firmly. Carefully remove it along with the cling film, wrap it and put aside. Make three more patties with the remaining rice and refrigerate for about 30 minutes.
Then fry each rice bun in a well-heated dry frying pan until golden brown on both sides.
2 tuna steaks, about 200 g each – 4 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 2 tbsp Kikkoman Toasted Sesame Oil – 1 tbsp honey – 1 tbsp lemon juice – 1 clove of garlic – ½ tsp pepper
Wash and dry the tuna. Mix the Kikkoman Less Salt Soy Sauce, Kikkoman Sesame Oil, honey, lemon juice, chopped clove of garlic and pepper. Marinate the steaks in the mixture for about 20 minutes, then take them out and grill them for 1-2 minutes on each side. Save some of the marinade for later.
2 tbsp mayonnaise – ½ tsp grated ginger – 2 tbsp lime juice – ½ tsp Kikkoman Naturally Brewed Less Salt Soy Sauce
Mix the mayonnaise with the grated ginger, lime juice, and Kikkoman Less Salt Soy Sauce.
2 lettuce leaves – 2 tbsp black sesame seeds – 1 tbsp chopped spring onion – 1 mango – 1 cucumber
Spread the mayonnaise sauce on the rice bun. Place the lettuce and tuna steak on top, drizzle with a spoonful of the remaining marinade and sprinkle with sesame seeds and spring onion. Cover with another rice bun and serve hot.
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