Scruptious sushi sliders

Instagram is a cornucopia of inspiration and a little while a ago I saw a picture of a sushi burger that looked so delicious and delicate and I thought that it would give it a try. I have used my usual sushi rice recipe and( see further down) and soon found out that small mouth full was the best to make than big burgers that falls a part after a bite or two.

These small sliders are easy to make and I used:

Sushi rice
Salmon
Scallop
Crab
Wakame
Wasabi pearls
Pickled ginger
Nori
Sesame seeds
Soy sauce
A small bowl
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Start by preparing all your ingredients.
Pack the rice into a small bowl and tip them out and place them ona tray or dish.
Add the toppings and top with a rice pillow
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On some of the sliders I put a band of nori on to make it easier to pick them up with your fingers.
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Drizzle some sesame seeds and chopped nori on the sliders. Serve them with pickled ginger and soy sauce. The only thing to do now is to enjoy your meal.

Sushi rice:

400 g sushi rice
750 ml water

Vinegar Mixture:

5 tbsp Rice vinegar
1 tbsp mirin
1.5 tbsp sugar
1 tsp Salt

Rinse the rice until the water is clear and let the rice drain in a fine mesh strainer for about one hour.

Boil the rice in a saucepan until the water begins to boil, reduce heat to medium and cover with the lid, let it boil for 5 minutes. Reduce the heat again at the lowest temperature and let the rice soak for 12-15 minutes.

Remove the saucepan from the heat, remove the lid and cover the pan with a tea towel and replace the lid and let it stand for 15 minutes.

While rice is cooking, mix vinegar mixture and boil gently until the sugar is completely dissolved, stirring occasionally. Once the sugar has dissolved remove it from the heat and allow mixture to cool.

Spread rice in a non metallic tray with a wooden spoon. Run the wooden spoon through the rice to separate the grains and slowly add the vinegar mixture, the rice should me a little moist and not wet.

Fan the rice with a fan or with a piece of cardboard until the rice reaches room temperature.

Cover the rice with a clean towel until ready to use. This rice keeps a about a day.

Longaniza burgers with egg and some more, DiLongPaLog

 

Longaniza burgersDilongPaLog, Dilis, Longanisa, Pan de sal na may itlog. Filipino inspired burgers, Longaniza patties between Pan de sal topped with Achara, fried egg and crispy fried anchovies(dilis). Achara is a Filipino Papaya salad that is lightly pickled.

These meat patties are the taste of vacations in the Philippines or when my uncle came to visit, he would make longanisa sausages. I can remember happy times in the kitchen preparing food and preparing snacks to enjoy while preparing for family dinners. Longanisa a typical Filipino breakfast sausage is often served with garlic fried rice and fried eggs sunny side up.

I made a fast food version with typical Filipino breakfast components and served the burgers with sweet potato chips, a dipping sauce made with 50/50 mayonese and Filipino banana ketchup and sago drink. This just cries out Filipino and it has a lot of texture and depth.

I used a PAN DE SAL RECIPE for my burger buns.

Spread some mayo on the bottom half, added lettuce, longanisa patty, tomato, ACHARA fried egg and Fried ancovies

Unlike the spanish longanisa these are sweeter, garlic and peppery, well depending on the region of the Philippines they are from. But this is how I like my longanisa

1,5 kg coarsely ground pork
0,5 dl sugar
1 garlic bulb, minced
1 bay leaf pestle into powder
1 tsp ground black pepper
1/2 tsp ground dried ginger
1 tsp salt
0,5 dl spiced cane vinegar(spiced Datu Puti)

Some anatto oil for color, can be dropped.

In a bowl combine all the ingredients and mix. Cover the bowl with cling wrap and put it in the fridge for about 3 day  to marinate. Shape the marinated meat in to patties and fry.

Make the burgers and enjoy.

The burgers were just as yummy without the eggs and fried fish.

Longaniza burger
Some burgers were made without fried eggs and fried anchovies

Christmas burger

The closest I come a translation for this burger is sausage burger, in Norway I would call it medisterburger. The english breakfast sausage is quite similar to the medisterpølse in taste, the difference is that medister today is made of very finely ground meat and fat.
During Christmas one tend to eat the same traditional food quite often. In this burger I have combined tastes that is typical for christmas in Norway. Nothing wrong with eating the same thing often, but sometimes it can be a little nice to do a little twist on the traditional.
I have two teenage boys so I feel that I have to give them some “dude food” once in a while.
Yealds 8 burgers
1 lb minced pork
1 medium finely chopped onions, almost minced
3 tsp salt
3/4 teaspoon pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Butter for frying

8 Hamburger buns

I cup shredded red cabbage
1/2 cup finely chopped  Broccoli
1/2 cup Finely shopped apple
1 part Creme fraishe/sour cream
1 part Mayonnaise
Garlic salt and pepper to taste

Lettuce Leaves
Pickled red beets
Some slices of Edam cheese or some other tasty cheese
Crispy fried onions

Burger patties
It is important that all the ingredients have the same temperature,
Mix all the ingredients in a bowl and knead the dough by hand or in a machine until it just becomes sticky. Divide the dough in 8 equal parts and shape into patties.

Red cabbage slaw
Mix vegetable and fruit in a bowl in a bowl and add creme fraishe and mayonnaise until you get the consistency you like . Begin with one tablespoon of each and increase until the desired consistency.
Flavor with garlic salt and pepper as desired.
Put the slaw in the refrigerator prior to use.Fry the patties a couple of minutes on each side, when you turn the patties put some cheese on and keep frying until everything is done.
Assemble burgers like the picture or as you wish.
Happy pre Christmas and hope the  burger are your liking.