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Sushi Salmon Burgers

These are such a fun one when you want something a bit different but still easy enough to pull off on a busy night. You’ve got all those sushi-style flavours in a crispy little salmon burger, and they come together with simple ingredients you can grab without much fuss.

They’re budget-friendly, easy to make, and a great way to turn a tin of salmon into something that feels way more exciting than it has any right to. Crispy outside, soft in the middle, and very easy to keep grabbing straight from the pan.

Why you’ll love it

They’re crispy, easy and made with simple ingredients. Using tinned salmon keeps them budget-friendly, and the sushi-style combo makes dinner feel a bit more fun without being hard work.

Handy tips

Make sure the rice is cooked before you start, and crush the cornflakes well so they stick nicely to the outside. Press the burgers gently into shape so they hold together in the pan and cook until both sides are golden and crisp.

Serving ideas

Serve them hot straight from the pan while they’re still crispy. They’re great for lunch, dinner or popping onto a plate with a bit of extra kewpie mayo on the side.

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Crispy sushi salmon burgers on a plate
Steph de Sousa

Sushi Salmon Burgers

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These sushi salmon burgers are crispy on the outside and soft in the middle, with sushi rice, salmon, nori and kewpie mayo in every bite. They’re easy on the budget, simple to make, and a fun twist on a salmon dinner. Great for lunch, dinner or grabbing straight from the pan while they’re still hot.
Print Recipe
prep time Prep Time 10 minutes
setting time Setting Time
 10 minutes
total time Total Time 20 minutes
Servings: 8
Course: Dinner Recipes, Soups, Snacks & Sides
Cuisine: Japanese-inspired
Calories: 148
dish icon Ingredientscook book Methodhealt Nutritionvideo icon Video

Ingredients
 

  • 2 cups cooked sushi rice
  • 1/2 cup kewpie mayo
  • 3 spring onions
  • 2 sheets nori
  • 415 g tin salmon
  • salt
  • 1 cup plain flour
  • 2 eggs
  • 2 cups cornflakes

Method
 

  1. Add the cooked sushi rice to a bowl and break it up a little.
  2. Add the kewpie mayo, spring onion and crushed nori.
  3. Add the drained salmon and a pinch of salt.
  4. Mix everything together until well combined.
  5. Using your hands, scoop and roll into burger-sized balls.
  6. Set up three bowls with the flour, egg and crushed cornflakes.
  7. Roll each ball in flour, then dip into egg, then coat in cornflakes.
  8. Press gently to flatten slightly into burger shapes.
  9. Heat a frying pan with a shallow layer of oil.
  10. Cook the burgers for a few minutes each side until golden and crispy.
  11. Serve hot.

Nutrition

Calories: 148kcalCarbohydrates: 29gProtein: 5gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gTrans Fat: 0.004gCholesterol: 41mgSodium: 73mgPotassium: 65mgFiber: 1gSugar: 1gVitamin A: 270IUVitamin C: 3mgCalcium: 14mgIron: 3mg

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Frequently Asked Questions About Sushi Salmon Burgers

Can I use tinned salmon for these?

Yes, just make sure it’s drained before mixing it through.

Do I need sushi rice for this recipe?

Yes, use cooked sushi rice, which helps hold everything together.

Can I cook these in a frying pan?

Yes. This version is cooked in a frying pan with a shallow layer of oil until golden and crispy.

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