Crunchy Sushi Burger

Cook 1.5 cups sushi rice with 2 cups water and a little salt. Bring water to a boil, then reduce heat to level 3–4 and cook with lid closed for 15 minutes. Check if rice sticks to the bottom — if yes, add a little water, stir gently, reduce heat to level 1, and cook for another 15 minutes. Remove from heat and let cool with the lid still on. Wash the sushi rice for about 10 minutes until the water runs clear before cooking.

In a small pan, combine rice vinegar, sugar, and salt. Bring to a boil until everything dissolves. Let it cool slightly, then pour over the sushi rice. Use an inverted spoon to gently mix without mashing the rice. Let the rice cool completely.

Season shrimp with 1/4–1/2 tsp salt (depending on preference), 1/4 tsp pepper, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, and 1 tbsp dried parsley. Pan-fry in olive oil until cooked through.

Slice avocado into strips and cucumber into slices. Put cream cheese in a piping bag. Place all prepared ingredients in the fridge.

Mix 1/2 cup flour with 1/2 cup plus 1/4 cup water to create a batter that is fluid enough to coat but not too thick. Prepare 1 cup panko for coating.

Place a nori sheet on plastic wrap. Press a thin layer of sushi rice onto it. Add cucumber slices, pipe a layer of cream cheese, add shrimp, then avocado.

Top with another thin layer of sushi rice to cover the filling completely.

Lift the plastic wrap and wrap the nori around the burger. Turn it over and place another nori sheet on the open side to fully enclose it.

Wet the nori with water so it sticks. Cover with plastic wrap and refrigerate to firm up.

Dip the burger in the batter, then coat with panko. Fry in oil until both sides are golden and crispy.

Serve immediately while crispy.