If you’ve ever looked at a sushi roll and thought, ‘This needs a burger bun,’ well, you and I could be great friends. I tried this sushi burger idea on a lazy Sunday, and wow—it was love at first messy bite. The creamy avocado, the buttery salmon, and the fluffy rice buns come together like they’ve known each other forever. This one’s not just fun to look at. It’s one of those recipes that hits all the right cravings without making you feel like you just inhaled a bag of chips out of stress. Whether you’re hunting for recipes with avocado or just craving something fun like a Kfc Burger remix, this one checks the boxes for healthy snack ideas and snack recipes you’ll actually want to make again. It’s gluten-free, surprisingly filling, and easy to tweak depending on what you’ve got on hand. So, yeah—if you’re on the lookout for easy healthy snack ideas or a recipe with avocado that doesn’t feel like another avo-toast rerun, you’ve found it. Let’s get stacking.

1) Key Takeaways
2) Easy Sushi Burger with Avocado and Salmon Recipe
3) Ingredients for Sushi Burger with Avocado and Salmon
4) How to Make Sushi Burger with Avocado and Salmon
5) Tips for Making Sushi Burger with Avocado and Salmon
6) Making Sushi Burger with Avocado and Salmon Ahead of Time
7) Storing Leftover Sushi Burger
8) Try these Snack recipes next!
9) Sushi Burger with Avocado and Salmon
10) Nutrition

1) Key Takeaways

These sushi burgers combine sushi rice, avocado, salmon, and greens into a handheld stack.
They’re gluten-free, customizable, and visually impressive yet simple to build.
Perfect for lunch, dinner, or healthy snack ideas when you’re craving something fresh and satisfying.

2) Easy Sushi Burger with Avocado and Salmon Recipe

Every now and then, I get the itch to mess with something traditional. Last week, sushi was my target. I thought, why not turn it into a burger? You still get your favorite sushi ingredients like rice, salmon, and creamy avocado—but now it’s in a stack you can hold. The result? A glorious mashup that satisfies cravings and sparks conversation.

This sushi burger isn’t just a treat for your taste buds. It fits right into your list of healthy snack ideas. Gluten-free, fresh, and surprisingly filling, it’s the kind of recipe that works whether you’re hosting lunch or pulling together a dinner solo.

It’s one of those snack ideas you can riff on endlessly. Swap out the salmon for grilled tofu or thin-sliced chicken. Tuck in cucumber strips or spicy mayo. Whether you’re a fan of recipes with avocado or you’re just avoiding buns and bread, this is your new go-to.

3) Ingredients for Sushi Burger with Avocado and Salmon

Sushi Rice: Start with 250g of sushi rice. It gives you the stickiness you need to mold those buns without falling apart. I’ve tried long-grain in a pinch… Don’t.

Rice Vinegar: Mix in a tablespoon after cooking the rice. It gives that slightly tangy bite sushi lovers crave. Add 1 tsp sugar and 1/2 tsp salt while you’re at it.

Mayonnaise: Just 2 tbsp, but mixed with a touch of soy sauce and wasabi? Oh, it becomes magic. Creamy, tangy, with just a touch of heat.

Soy Sauce (Gluten-Free): A must for flavor depth. Keep it gluten-free if that’s your jam.

Wasabi (Optional): If you’re like me and love that punch, this gives it. If not, you’ll still love it without.

Avocado: One ripe avocado, sliced. Creamy. Rich. Iconic in any recipe with avocado.

Smoked Salmon: 100g of buttery, salty smoked salmon. It anchors the burger with that umami punch.

Greens: Use arugula or baby spinach to bring in freshness and color. A little bite never hurts either.

Nori: One sheet, cut into strips. You get a little crunch and that sea flavor that screams ‘this is sushi, friend.’

Sesame Seeds: Just a sprinkle for looks and a soft nutty crunch.

Oil: Optional for pan-searing the rice buns if you want that crispy outer layer.

4) How to Make Sushi Burger with Avocado and Salmon

Step 1: Cook your sushi rice following the package instructions. Once it’s done, stir in rice vinegar, sugar, and salt while it’s still warm.

Step 2: Let the rice cool completely. Then shape it into 4 even discs using your hands or a mold. Pack it tight. Like sandcastle tight.

Step 3: Mix the mayo with soy sauce and a dab of wasabi. This sauce is liquid gold. Trust me on that.

Step 4: Heat a little oil in a nonstick pan. Sear each rice bun lightly if you want that golden crust. It’s optional, but I always do it for texture.

Step 5: Spread the mayo mix on two rice buns. Layer on avocado slices, smoked salmon, greens, and a nori strip or two.

Step 6: Top it all with the remaining rice buns. Press gently. You’re now holding a sushi burger. It’s real. It’s happening.

5) Tips for Making Sushi Burger with Avocado and Salmon

Use cold rice. It sticks better and holds its shape longer. Warm rice can fall apart when you’re trying to build your burger.

Wet your hands before shaping the buns. Sushi rice sticks to everything. This trick saves you a lot of rice-scraping from fingers.

Be patient. Let the rice cool fully before you start. Rushing means messy buns. Literally and figuratively.

6) Making Sushi Burger with Avocado and Salmon Ahead of Time

You can prep the rice buns a day in advance. Just keep them wrapped in plastic in the fridge. Stack the burgers when you’re ready to eat.

The sauce holds well in the fridge, too. Make a bigger batch and use it on other snack ideas during the week. It goes great on rice bowls or even wraps.

Slice the avocado last. If you really need to prep it ahead, brush the slices with lemon juice to slow the browning. It’s not perfect, but it helps.

7) Storing Leftover Sushi Burger

Sushi burgers are best eaten fresh. That said, if you must store them, wrap them tightly and keep them in the fridge up to one day.

The rice might get a little firm and the avocado may brown. But flavor-wise, you’ll still be okay for round two tomorrow.

Microwave? No. These don’t like heat. Just eat them cold straight from the fridge or let them warm slightly at room temp before digging in.

8) Try these Snack recipes next!

9) Sushi Burger with Avocado and Salmon