Sushi Chicken Burger Recipe

I recently reimagined a classic fusion by combining juicy chicken breasts and crisp panko breadcrumbs with the delicate textures of sushi rice, nori, and cucumber. With spices like garlic powder and paprika, this Sushi With Chicken recipe offers an unexpected twist that intrigues any culinary adventurer.

I’ve been playing with flavors lately and this Sushi Chicken Burger is one wild ride. It’s not just any burger its a mashup of trending ideas from Japanese street foods and a little bit of that Buffalo Chicken Sushi vibe.

I started off with two juicy boneless chicken breasts seasoned with salt, black pepper, garlic powder and paprika then marinated with soy sauce and a splash of mirin. The chicken gets dipped in flour, a lightly beaten egg and a generous coat of panko breadcrumbs before frying until its crispy.

Meanwhile I prepped sushi rice with water, rice vinegar, sugar and a pinch of salt, and then laid it on four sheets of nori. Adding sliced cucumber, shredded lettuce, avocado and finishing with a spicy mayo sauce is what really makes it unique.

It’s a twist of everything from fried chicken sushi to kids supper ideas and it seriously looks epic on foodtiktok.

Why I Like this Recipe

I really love the way this recipe gives me a perfect mix of textures and flavors. First, the crispy fried chicken with that crunchy panko coating and the soft, tangy sushi rice makes every bite exciting and different from the typical burger. Second, I enjoy how the spicy mayo brings a little heat that balances out the savory notes of the chicken and rice so well, even if it’s just a little kick here and there. Third, I appreciate the creative twist that turns a regular chicken burger into something fun and totally unexpected by mixing in sushi elements like nori and pickled ginger. And lastly, I like that making this recipe almost feels like an adventure in the kitchen, with simple steps that let me experiment and tweak flavors to my own taste.

Ingredients

• Chicken breasts got high protein and lean meat, makin a hearty, tasty base.
• Sushi rice is sticky and rich in carbs, with a tangy, mildly sweet vinegar kick.
• Nori brings minerals and umami, lendin an oceanic taste to balance flavors.
• Avocado adds a creamy texture with healthy fats and a buttery, subtle note.
• Cucumber gives a cool crunch, extra fiber, and a refreshing, light flavor.
• Spicy mayo mixes creaminess with heat, perfectly balancin the richer ingredients.

Ingredient Quantities

• 2 boneless chicken breasts (about 300g each)
• 1 teaspoon salt, plus extra to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 tablespoon soy sauce
• 1 tablespoon mirin (optional)
• 1 cup all-purpose flour
• 1 egg, lightly beaten
• 1 cup panko breadcrumbs
• 2 cups sushi rice (short grain rice)
• 2 1/2 cups water
• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt (for the rice)
• 4 sheets nori (seaweed), cut to fit
• 1/2 cup sliced cucumber, julienned
• 1/2 cup shredded lettuce
• 1 avocado, sliced
• A few pieces of pickled ginger, as topping
• For the spicy mayo sauce: 1/2 cup mayonnaise
• For the spicy mayo sauce: 1-2 tablespoons sriracha (adjust to taste)

How to Make this

1. Start by seasoning the chicken: rub both breasts with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika, then drizzle 1 tablespoon soy sauce and 1 tablespoon mirin over them. Let the chicken sit for about 10 minutes for the flavors to sink in.

2. Set up a dredging station with three shallow dishes – one with 1 cup all-purpose flour, another with 1 lightly beaten egg, and the third with 1 cup panko breadcrumbs.

3. Dip each chicken breast first in flour, then in the egg, and finally coat it with the panko. Make sure its evenly covered.

4. Heat some oil in a pan over medium heat and fry the chicken until its golden and cooked through, about 4-5 minutes per side. Once done, place it on a paper towel to drain excess oil.

5. Rinse 2 cups of sushi rice under cold water until the water runs clear. Then, combine the rice with 2 1/2 cups water in a pot, bring it to a boil, lower the heat, cover and let it simmer until tender.

6. While the rice is still warm, mix in 3 tablespoons rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt. Stir carefully so you don’t mash the grains, and then allow the rice to cool down a bit.

7. Cut the 4 sheets of nori (seaweed) so they approximately match the size of your finished burger and set them aside.

8. Prepare the spicy mayo by mixing 1/2 cup mayonnaise with 1 to 2 tablespoons sriracha, adjusting the amount according to your taste.

9. To assemble the burger, take a nori sheet and layer on a thick layer of seasoned sushi rice to form the bun. Then add a layer of shredded lettuce, followed by 1/2 cup sliced cucumber (julienned), and neatly place a fried chicken breast on top.

10. Finish by topping with slices of avocado, a few pieces of pickled ginger, and a generous drizzle of the spicy mayo sauce. Serve immediately and enjoy your Sushi Chicken Burger!

Equipment Needed

1. Measuring cups and spoons for getting all the ingredients just right
2. Three shallow dishes to hold the flour, beaten egg, and panko breadcrumbs for dredging the chicken
3. A mixing bowl for the marinade, and another one for the spicy mayo if you like keeping things separate
4. A knife and cutting board so you can slice the nori, cucumber, avocado, and any other toppings
5. A frying pan for cooking the chicken, along with a spatula or tongs for turning it
6. Paper towels to drain the fried chicken afterward
7. A medium pot with a lid for cooking the sushi rice
8. A colander to rinse the sushi rice until the water runs clear

FAQ

Sushi Chicken Burger Recipe Substitutions and Variations

• If you cant find chicken breasts, you can use boneless chicken thighs or turkey cutlets. They need slight adjustments in cooking time and seasoning.
• If you dont have panko breadcrumbs, regular breadcrumbs or crushed crackers can work just fine for that crunchy coating.
• For mirin, try using a tablespoon of white wine mixed with a pinch of sugar. It gives a similar sweet touch without being too overpowering.
• If you need a gluten-free option, tamari is a good substitute for soy sauce. It works similarly in marinades and sauces.
• In a pinch, if sushi rice is hard to find, you can use another short grain rice. Just rinse it well so the texture turns out right.

Pro Tips

1. Make sure you let the chicken sit with all those seasonings long enough so that the flavors really soak in, dont rush it or it might taste bland.
2. While dredging the chicken, do it gently every time so you dont knock off the flour, egg or panko. That way you get an even crispier crust once its fried.
3. When frying, keep the oil at a steady heat so your chicken cooks all the way through without becoming too greasy, and always test with a small piece first.
4. For the rice, mix in the vinegar mixture really gently after cooking so that the grains stay nicely separated and dont turn mushy.