Japanise Sushi Burger with Mutton Kebab and Kimchi Salad

Name: Japanise Sushi Burger with Mutton Kebab and Kimchi Salad
Total time: 3000 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup Sushi rice or any kind of sticky rice(I used thai glutinou; 1/3 rd cup of water; 1/4th teaspoon of Sugar; 1/2 teaspoon white Vinegar; 1 pinch Salt; 1/2 teaspoon white and black Sesame seeds; 1 teaspoon Sesame oil or any kind of vegetable oil; 300 gm Boneless mutton pieces with fats; 1 small chopped Onion; 1 teaspoon Ginger-Garlic paste; 2 chopped Green chillies; 1/2 teaspoon Coriander powder; 1/2 teaspoon Garam masala powder; 1 teaspoon Chilli flakes; 1/4 cup chopped red Capsicum; As required Mint leaves; To taste Salt; 1 cup thinly stripped Cabbage; 1/2 cup thinly stripped (jullienne) Carrot; 1 teaspoon white Vinegar; 1/2 teaspoon Sesame oil/vegetable oil; 1/2 teaspoon white Sesame seeds; 1/2 teaspoon Chilli flakes; To taste Salt and sugar; 2 tablespoon Mayonese; 1 teaspoon hot red Chilli sauce; 1 small Potato; As required Vegetable oil to deep fry; To taste Salt; As needed Lettuce leaves

Sabrina Yasmin @barak_kitchen

Riyadh

#aromasofthekitchen
#fusionweek
This week's challenge was fusion food and our team was really exited to make some new fusion dishes.
I decided to make a fusion of American and Japanese food. Sushi burger is a fusion dish which is becoming very popular now a days. I decided to make it with my personal twist. I combine iconic American burger and Japanese classic sushi roll with my favourite mutton kebab and crisp potato (Bengali style). For extra zing to the Sushi burger I added south Asia's famous kimchi salad and hot mayo sauce. And I am sure you will like this unique burger where you will get flavours of Japan as well as India.

Sabrina Yasmin @barak_kitchen

Saved

Ingredients

50 minutes

4 servings

For Sushi rice bun
1 cupSushi rice or any kind of sticky rice(I used thai glutinou
1/3rd cup of water
1/4th teaspoon of Sugar
1/2 teaspoonwhite Vinegar
1 pinchSalt
1/2 teaspoonwhite and black Sesame seeds
1 teaspoonSesame oil or any kind of vegetable oil
For the Mutton kebab
300 gmBoneless mutton pieces with fats
1small chopped Onion
1 teaspoonGinger-Garlic paste
2chopped Green chillies
1/2 teaspoonCoriander powder
1/2 teaspoonGaram masala powder
1 teaspoonChilli flakes
1/4 cup chopped red Capsicum
As required Mint leaves
To tasteSalt
For Kimchi salad
1 cupthinly stripped Cabbage
1/2 cupthinly stripped (jullienne) Carrot
1 teaspoonwhite Vinegar
1/2 teaspoonSesame oil/vegetable oil
1/2 teaspoonwhite Sesame seeds
1/2 teaspoonChilli flakes
To tasteSalt and sugar
For south Asian flavoured Mayo
2 tablespoonMayonese
1 teaspoonhot red Chilli sauce
For crisp Potatoes
1small Potato
As requiredVegetable oil to deep fry
To tasteSalt
For garnishing and assembling
As neededLettuce leaves
As neededPurple Cabbage leaves
leavesCoriander
As requiredMoong Sprouts

Saved

Steps

50 minutes

1

Clean, rinse and soak sushi rice or sticky rice with water for an hour.
2

Cook the rice with water, vinegar, sugar and a pinch of salt in low heat. Keep lid on and cook for 20 minutes(in very low heat).
3

When the rice cooks completely stir with a spatula and keep aside to cool down to room temperature.
4

Take a burger sized ring, grease with oil so that rice won't stick to it. Place it on a butter paper or greased paper.
5

Place a handful of prepared rice to the ring and press nicely to set.
6

Remove the ring mould carefully. You will get a nice sushi bun.
7

Repeat the process and make some more sushi buns.
8

Pan fry them on both sides with little vegetable oil for a minute.This step you can do at the time of serving.
9

Sprinkle some white and black roasted sesame seeds.Keep aside.
10

For the mutton kebab take mutton pieces with fats, chopped onion, ginger-garlic paste few chopped mint chopped fresh chillies.
11

Place all these to a mincer, also add coriander powder, garam masala powder, chilli flakes and salt.
12

Mince everything well to form a lump.
13

Transfer to a bowl and add chopped red capsicum.Mix well.
14

Take a small portion of the minced meat and make a patty exactly the size of the sushi bun.
15

Make all the kebabs with the minced meat.
16

Heat a non stick pan, add 1 teaspoon of oil and cook the mutton kebabs in medium high heat for 5 minutes.
17

After 5 minutes reduce the heat,cover and cook for another 5 minutes.
18

Remove the lead, flip the kebabs and cook till fully cooked or until golden brown.
19

Transfer to a plate and keep aside.
20

For the kimchi salad cut cabbage and carrot in jullienne.
21

Combine cabbage and salt together in a bowl. Let stand 15 minutes, stirring often. Rinse lightly and drain.
22

Mix cabbage, carrot, vinegar, vegetable oil, sugar, sesame oil, sesame seeds,chilli flakes and salt together in a bowl. Refrigerate for at least 30 minutes.
23

For the crispy potatoes grate a small peeled potato in jullienne. Rinse them well and soak in water for 10-15 minutes to release the starch.
24

Drain and with a kitchen towel pat them dry.
25

Deep fry them in hot oil in small batches until golden brown.
26

Transfer to a plate.
27

For south asian flavoured mayo mix together mayonese and hot chilli sauce.
28

Take some purple and cabbage lettuce leaves.
29

For assembling the sushi burger place one sushi bun to a serving dish. It's better if you place the bun on a butter paper.
30

Place lettuce and purple cabbage leaf on the bun.
31

Place some kimchi salad and then the mutton kebab patty or tikki.
32

Then spread some hot mayo and some crispy potato.
33

Cover with another sushi bun.
34

Top with some sprouted moong, carrot julleinne,herb and some more crisp potato.
35

Delicious, healthy and filling Sushi burger with mutton kebab and kimchi salad is ready to serve now.