Side view of one Rice Tuna Burger.

Rice Tuna Burger

Spice up your lunch routine with this Spicy Tuna Poke Rice Sandwich! Its fresh, packed with flavor, and gluten-free!

This recipe stars U.S.-grown short grain rice and come to us from our friend Chef Keith Pears.

  • Servings
    4
  • Serving Size
    1 burger

Ingredients

  • 7oz yellowfin tuna

Rice

  • 2 cups short grain rice, uncooked
  • 3 tablespoons seasoned rice vinegar
  • pinch of salt
  • 3 tablespoons of water

Sauce

  • 60g Japanese mayo
  • 15g Siracha
  • 2 dashes fish sauce
  • 15g honey
  • juice from ½ lime
  • 10g cilantro
  • pinch of salt
  • 1/2 bunch chives
  • 2 tablespoons crispy rice

Garnish

  • 1 baby cucumber
  • 1 jalapeño
  • 1 tablespoon furikake

Directions

  • Freeze tuna for 1 hour. It will be easier to cut and allow you to achieve a more uniform small dice.
  • Add rice to rice cooker, add water and cook. Do not wash, you want the extra starch.
  • Chop cilantro and mince chives.
  • Mix Japanese mayonnaise with siracha, fish sauce, honey, lime juice, chopped cilantro, minced chives and a pinch of salt.
  • Cut tuna into a small dice and mix with the sauce.
  • Slice cucumbers and jalapeño. Season with salt and allow to sit.
  • Take cooked rice and mix in seasoned rice vinegar, salt and water. Mix well and push together.
  • Grab a mold, add some oil spray to it. Portion out your rice balls into 2.5oz balls. Using a plastic wrapped glass push down onto your ball to create a patty in the mold.
  • Using a medium sized pan on medium to hot heat gently sear your rice bun for a couple minutes.
  • Add crispy rice to marinated tuna.
  • Slice avocado.
  • For the build, start with one rice burger bun. Add salted cucumbers, add tuna on top, add jalapeños, sliced avocado, rice bun and garnish with furikake.