Crispy, spicy, creamy, and packed with fresh crunch, this Crispy Bang Bang Shrimp Sushi Burger is a fun twist on sushi and a classic burger. Instead of a bun, seasoned sushi rice and nori wrap around juicy shrimp, crunchy cucumber, thin carrot strips, and a generous drizzle of bang bang sauce. The result is a handheld sushi-inspired meal with crisp textures, bold flavor, and plenty of room for customization.
What Is a Sushi Burger?
A sushi burger uses sushi rice and nori instead of a traditional bread bun. The rice is seasoned with a sweet and tangy rice vinegar mixture, then layered with vegetables, shrimp, and sauce before everything is wrapped in nori. Chilling the burger before serving helps it hold its shape and makes it easier to slice or eat by hand.
This version features shrimp cooked directly in an oiled pan with the spices added while they cook. The shrimp are then coated with bang bang sauce and layered into the rice burger with cucumber and carrot. Sriracha mayo, teriyaki sauce, and sesame seeds make the final topping extra flavorful.
Important Note
Make sure the sushi rice has cooled before assembling the burger. Warm rice can make the nori soft too quickly and may cause the layers to slide. When cooking the shrimp, add the seasoning directly into the pan as described, and cook until the shrimp are opaque and fully done.
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Why You’ll Love This Recipe
Crispy and Creamy – Tender shrimp and crunchy vegetables come together with a rich bang bang sauce.
Sushi-Inspired – Seasoned rice and nori turn familiar ingredients into a fun handheld meal.
Customizable – Add mango, avocado, cream cheese, or replace the shrimp with chicken.
Fresh and Filling – Cucumber and carrot add freshness and crunch while the rice makes the burger satisfying.
Perfect for Sharing – Prepare several sushi burgers for lunch, dinner, parties, or a creative weekend meal.
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Serving Suggestion
Serve the sushi burgers chilled or slightly cool, with extra bang bang sauce for dipping. Drizzle the tops with sriracha mayo and teriyaki sauce, then finish with white and black sesame seeds. For a fresh side, serve them with edamame, a simple cucumber salad, or pickled ginger. If you want a sweeter contrast, add mango to the filling and serve with extra sweet chili sauce.
Pro Tips for the Sushi Burger
Cool the Rice Completely – This helps the nori stay firm and keeps the burger easier to assemble.
Do Not Slice the Cucumber Too Thinly – Thicker slices provide the best crunch.
Cut the Carrot Very Thinly – Thin strips fit neatly inside the burger and add a pleasant texture.
Season the Shrimp in the Pan – Add the spices directly over the shrimp while they cook for a simple and flavorful method.
Use Plastic Wrap for Shaping – It makes wrapping the nori much easier and helps compress the layers.
Refrigerate Before Serving – Chilling helps the rice and nori firm up around the filling.
Do Not Overfill – A thinner layer of filling makes the burger easier to close and eat.
Ingredient Notes
Sushi Rice – Sticky sushi rice works best because it holds the burger together. Rinse it well before cooking for a cleaner texture.
Rice Vinegar Mixture – Rice vinegar, sugar, and salt add the familiar sweet, tangy seasoning associated with sushi rice.
Shrimp – Use peeled and deveined shrimp for easier preparation. They cook quickly and should be opaque and firm when done.
Cucumber – Cut it into slightly thicker slices so it keeps its crunch inside the burger.
Carrot – One medium carrot, peeled and cut into very thin strips, adds color, freshness, and texture.
Nori – Nori sheets wrap around the burger and add a savory seaweed flavor.
Bang Bang Sauce – Mayonnaise, sriracha, and sweet chili sauce create a creamy, spicy, and slightly sweet sauce for the shrimp and dipping.
Panko Breadcrumbs – Panko adds a light crunchy coating to the shrimp if you choose to bread them.
Optional Fillings – Mango, avocado, and cream cheese all work well as additions. Chicken can replace the shrimp for a different version.
Ingredients
For the Sushi Rice
1.5 cups sushi rice
2 cups water
A little salt
For the Rice Vinegar Mixture
4 tbsp rice vinegar
2 tbsp sugar
1 tsp salt
For the Shrimp
400 g shrimp
1/2 tsp salt, depending on preference
1/4 tsp pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
Olive oil, for frying
For the Bang Bang Sauce
110 g mayonnaise
20 g sriracha, or sriracha mayo for a milder sauce
45 g sweet chili sauce
Use one-third for the shrimp and the rest for dipping
For the Filling
1/2 cucumber, sliced slightly thickly
1 medium carrot, peeled and cut into very thin strips
Optional: mango, avocado, or cream cheese
For the Nori Shell
8 nori sheets
Optional Panko Batter
1 cup panko breadcrumbs
1/2 cup flour
1/2 cup water, plus up to 1/4 cup more as needed
For Topping
Sriracha mayo
Teriyaki sauce
White sesame seeds
Black sesame seeds
How to Make the Bang Bang Sauce
In a small bowl, combine the mayonnaise, sriracha, and sweet chili sauce. Stir until smooth and creamy. Use one-third of the sauce to coat the cooked shrimp and reserve the rest for dipping or drizzling over the finished sushi burger.
For a milder sauce, replace the sriracha with sriracha mayo or reduce the amount to taste.
Instructions
Step 1: Cook the Sushi Rice
Rinse the sushi rice several times until the water runs mostly clear. Add the rice, water, and a little salt to a pot or rice cooker. Cook according to the rice package instructions. Once cooked, let the rice rest briefly, then transfer it to a wide bowl and allow it to cool.
Step 2: Prepare the Rice Seasoning
Mix the rice vinegar, sugar, and salt until the sugar and salt dissolve. Pour the mixture over the warm rice and fold gently with a spatula. Avoid stirring aggressively, because this can make the rice mushy. Let the seasoned rice cool completely before assembling.
Step 3: Prepare the Vegetables
Slice the cucumber into pieces that are not too thin so they retain a good crunch. Peel the carrot and cut it into very thin strips.
Step 4: Prepare the Shrimp
Heat a little olive oil in a large frying pan over medium heat. Add the shrimp directly to the oiled pan, then sprinkle the salt, pepper, paprika, garlic powder, and onion powder over them. Toss the shrimp in the pan until they are evenly coated with the seasonings.
Step 5: Prepare the Panko Batter
Place the flour in one bowl and the panko breadcrumbs in another. Add 1/2 cup of water to the flour and mix until a smooth batter forms. Add the remaining 1/4 cup of water gradually if needed.
Step 6: Coat the Shrimp
Toss the cooked shrimp with one-third of the bang bang sauce. Coat them lightly so the shrimp stay flavorful without becoming too wet. Keep the remaining sauce for dipping.
Step 7: Build the Burger Base
Place a sheet of plastic wrap on your work surface and set one nori sheet on top. Press a thin, even layer of sushi rice over the nori, leaving enough space around the edges to help with wrapping.
Step 8: Add the Filling
Place the cucumber slices and thin carrot strips in the center of the rice. Add the bang bang shrimp and any optional fillings, such as mango, avocado, or cream cheese. Do not overfill the burger, because it needs to close securely.
Step 9: Cover with Rice
Add another thin layer of sushi rice over the filling. Press gently so the rice covers the shrimp and vegetables without crushing them.
Step 10: Wrap with Nori
Lift the plastic wrap and use it to help fold the nori around the burger. Turn the burger over and place another nori sheet over the open side so the filling is completely enclosed.
Step 11: Seal the Burger
Lightly wet the edges of the nori with water so they stick together. Wrap the sushi burger tightly in plastic wrap and refrigerate it for at least 20–30 minutes to firm up.
Step 12: Coat the Burger
Dip the fully assembled sushi burger into the prepared batter, carefully turning it until the entire outside is evenly coated.
Step 13: Fry the Burger
Fry the coated sushi burger in hot oil until golden and crisp, turning it occasionally so it browns evenly on all sides.
Step 14: Finish and Serve
Unwrap the burger and drizzle it with sriracha mayo and teriyaki sauce. Sprinkle with white sesame seeds and black sesame seeds. Serve with the reserved bang bang sauce for dipping.
FAQ
Yes! You can swap every ingredient out to a vegan alternative for it to be vegan friendly!
Store assembled sushi burgers tightly wrapped in the refrigerator. Because they contain cooked shrimp and rice, enjoy them as soon as possible, preferably the same day. Keep sauces separate when possible so the nori and rice do not become too soft.
Sushi burgers are best served chilled or at room temperature and should not be reheated once assembled. If needed, warm the shrimp separately in a pan for a short time, then assemble a fresh burger with cooled rice and nori. Do not microwave the completed sushi burger, as the rice can become hard and the nori chewy.
CRISPY BANG BANG SUSHI BURGER
Zutaten
Methode
- Rinse the sushi rice several times until the water runs mostly clear. Add the rice, water, and a little salt to a pot or rice cooker. Cook according to the rice package instructions. Once cooked, let the rice rest briefly, then transfer it to a wide bowl and allow it to cool.
- Mix the rice vinegar, sugar, and salt until the sugar and salt dissolve. Pour the mixture over the warm rice and fold gently with a spatula. Avoid stirring aggressively, because this can make the rice mushy. Let the seasoned rice cool completely before assembling.
- Slice the cucumber into pieces that are not too thin so they retain a good crunch. Peel the carrot and cut it into very thin strips.
- Heat a little olive oil in a large frying pan over medium heat. Add the shrimp directly to the oiled pan, then sprinkle the salt, pepper, paprika, garlic powder, and onion powder over them. Toss the shrimp in the pan until they are evenly coated with the seasonings.
- Place the flour in one bowl and the panko breadcrumbs in another. Add 1/2 cup of water to the flour and mix until a smooth batter forms. Add the remaining 1/4 cup of water gradually if needed.
- Toss the cooked shrimp with one-third of the bang bang sauce. Coat them lightly so the shrimp stay flavorful without becoming too wet. Keep the remaining sauce for dipping.
- Place a sheet of plastic wrap on your work surface and set one nori sheet on top. Press a thin, even layer of sushi rice over the nori, leaving enough space around the edges to help with wrapping.
- Place the cucumber slices and thin carrot strips in the center of the rice. Add the bang bang shrimp and any optional fillings, such as mango, avocado, or cream cheese. Do not overfill the burger, because it needs to close securely.
- Add another thin layer of sushi rice over the filling. Press gently so the rice covers the shrimp and vegetables without crushing them.
- Lift the plastic wrap and use it to help fold the nori around the burger. Turn the burger over and place another nori sheet over the open side so the filling is completely enclosed.
- Lightly wet the edges of the nori with water so they stick together. Wrap the sushi burger tightly in plastic wrap and refrigerate it for at least 20–30 minutes to firm up.
- Dip the fully assembled sushi burger into the prepared batter, carefully turning it until the entire outside is evenly coated.
- Fry the coated sushi burger in hot oil until golden and crisp, turning it occasionally so it browns evenly on all sides.
- Unwrap the burger and drizzle it with sriracha mayo and teriyaki sauce. Sprinkle with white sesame seeds and black sesame seeds. Serve with the reserved bang bang sauce for dipping.
