Sushi Veggie Sliders - all the varied flavors and textures of sushi - crisp, umami, spicy, sweet - packed into a slider size hand held, perfect for a party!
Sushi is one of my favorite foods. Even if I no longer eat fish, you can make some really great veggie sushi rolls. I don't know if it was the fish (well, I have had really good fish) I used to like so much, or all the flavors that came along with sushi - the wasabi, the pickled ginger, the miso, the wakame, the spicy sauces.
For a while now, I have had "sushi burgers" written on my list of recipe ideas. I imagined a veggie burger flavored with miso, wasabi, pickled ginger, sriracha - a veggie burger with all those classic flavors that accompany sushi. The base would be rice, of course.
My brother used to be a sushi chef; I gathered up all my sushi flavors, rice and veggies, and invited him over for lunch. I made these slider size so we could use my favorite rolls - a perfect size to wrap around these sushi patties!
I topped them with garnish of crunchy broccoli slaw and pickled ginger, with a generous layer of wasabi sriracha aioli.
Sushi Veggie Sliders
dairy, egg, and gluten free*, vegan
makes 15 slider size patties (about 3 inches)
3 tablespoons flax seed, freshly ground
½ cup + 1 tablespoon warm water
4 cups cooked brown rice
3 tablespoons sesame oil
1 tablespoon miso paste
3 tablespoons pickled ginger, minced
1 large carrot, diced
15 -18 snap peas, chopped
large tree broccoli (about ½ cup), chopped small
⅓ cup peanut butter
*recipe is gluten free / slider buns pictured here are not gluten free
Grind flax seed in blender, coffee grinder. Place 2 tablespoons flax in a bowl, add water and stir. Place in refrigerator to set into gel (this equals / replaces three eggs).
In large mixing bowl, combine rice, sesame oil, miso paste, ginger and veggies. Stir peanut butter into flax gel, add to rice - veggie mixture and combine completely (I used my hand). Using your hands or a spoon, shape mixture into patties (three inch circles, ¾ inch thick) on prepared (parchment, silpat, greased) baking sheet (this mixture does not form patties on its own, but will set with baking). Bake for 20-25 minutes at 350, until just light brown and slightly crunchy.
Serve on slider buns with wasabi sriracha aioli, broccoli slaw and more pickled ginger.
Wasabi Sriracha Aioli
adapted from this basil aioli recipe
dairy, egg, soy and gluten free, vegan
½ cup safflower oil*
3 tablespoons almond milk*
juice of 1 lemon
½ teaspoon wasabi (check label for gluten free)
2-5 tablespoons sriracha, adjust to your heat preference
*(vegan) mayonnaise can be subbed for oil and milk
In high powered blender, combine oil and milk and blend on high until creamy. Add lemon juice, wasabi and sriracha as you continue to blend. Store in airtight container in refrigerator 3-4 days.
These were a hit - spicy hot and uniquely flavorful. I've already had a request for more.
All the varied flavors and textures of sushi – crisp, umami, spicy, sweet – packed into a slider size hand held, perfect for a party! nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Sushi Veggie Sliders
dairy, egg, gluten free vegan recipe
Serving Size: 1
Amount Per Serving: Calories: 148Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 247mgCarbohydrates: 18gFiber: 3gSugar: 2gProtein: 4g
All the varied flavors and textures of sushi – crisp, umami, spicy, sweet – packed into a slider size hand held, perfect for a party!
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
these were dinner tonight (couldn't find the hawaii buns but used potato rolls). the flavors are outstanding, thanks for a fun and unique dinner!
so happy you enjoyed, Dorinda! potato rolls are prefect for this!
Screamingly yumful! My uncle has rediscovered his vegan ways and is also merrily experimenting with vegan sushi...he will love this! Many thanks for sharing all your creativity...cheers!
thank YOU! I love "screamingly yumful" - and I have to say, pretty accurate for these - I was SO excited about them!
They look amazing. I love all of those flavors.
thanks, Tammy! I do too - and I finally put them all together in a burger! 🙂
So creative. Love brown rice, miso paste, and these veggie burgers sound so healthy and tasty too. Will be bookmarking this recipe...
thanks! we are making them again this weekend, we like them so much!
Ashley F. says
Such an awesome and creative idea! Going to pin these asap!
thanks Ashley - I hope you enjoy!!
Javelin Warrior says
Sushi burgers - but without the fish! Love the idea and the use of broccoli... I'm featuring this post in today's Food Fetish Friday (with a link-back and attribution as always). Thanks for always inspiring me with your creations...
thank you!! as always, I'm honored to be among such great ideas - as always, everything today looks incredible!
Leanne @ Healthful Pursuit says
totally agree with you on still enjoying 'sushi' even if you don't eat fish. There are so many flavor combos that are animal-free! I love the idea of making little cakes like this, so smart!
right? I love all the flavors, and with wakame and arame, you still get the "sea" flavor... 😉
Jillian @ Whisky Drinkin Chimney Sweep says
Those look so delicious. I've got to make these and the edamame spring rolls again.
I know, I was thinking I need to make the edamame rolls again too - fresh and light for the last days of summer!
Stephanie, The Recipe Renovator says
Oh, yes, you did! Can't wait to try this. Your creativity just astonishes me sometimes. I would think that that bread isn't vegan either, if I'm remembering my days of eating Hawai'ian bread, but it does look super yummy.
thank you, Stephanie - that means a lot! yeah, now that you say it, I bet you're right about that bread. it's something we splurge on every now and then, I love it so and it reminds me of childhood!