Easy plant-based sushi burger.
Perfect for Brunch or lunch or even dinner time!
If your looking to indulge in a nice burger without feeling tired and slumpt afterwards then this low carb burger is perfect. Its a little bit of a messy burger, BUT, soo worth it! if you attempt to make it, please send your snaps to: info@bnutz.co.uk
To serve two people follow the ingredients/ method. Double your quantities to feed more.
INGREDIENTS
360ml of water
2 pumpkin patties
Handful of kale
2 tbsp of BNUTZ vanilla and macadamia nut butter.
1 avocado sliced
1/8 red cabbage shaved
1/4 carrot, sliced
sliced lettuce
Half a pumpkin
DIRECTIONS
Rinse the rice 3-4 times until the water runs clear, place in a pot with the water, bring to the boil then reduce to a simmer for 10 mins, then take off the heat and leave to sit with the lid on for 30 minutes.
Preheat the oven to 200C. Rub the pumpkin patty in the miso paste. Then bake for 10 mins in the oven.
Remove the lid and allow the rice to cool. Next grab a small bowl and push 1/4 of the rice into the bottom of it to create a burger bun shape, repeat with the rest of the rice. The sushi rice will enable you to do this easily.
Lastly, grab one rice bun and place on a plate top with the kale, BNUTZ, avocado, red cabbage, pop the salmon fillet on top, red cabbage, top with the rice bun and repeat again.
Serve with sprinkled sesame seeds on top.
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