Miso Aubergine Sushi Burger – Twisted Green

Yes, you read that right - and it's absolutely delicious.

Done in 1 hour

Twisted: Unserious food tastes seriously good.
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What's better than sushi rice? Fried sushi rice! This time it's piled high with sticky miso aubergine, spicy green vegan mayo, slaw, and avocado. You've gotta try this.


Wash your rice until the water runs clear, then let it soak for 30 minutes. This is optional, but recommended. Drain one more time, then top up with fresh water, enough to come up to your first finger knuckle.

Bring to a boil, then cover and turn down to low and leave to cook for 15-18 minutes. Leave to stand for 10 minutes, then press into a dish and leave to chill in the fridge for at least 1 hour.

Add all of your mayo ingredients to a jug, then blend using an immersion blender until it's thick and emulsified.

For the slaw, combine your cabbage, spring onions, mayo, lemon, and vinegar. Season with salt and pepper.

Whisk together the miso paste, brown sugar, soy sauce, rice vinegar, and water. Dice your aubergine.

Brown all of your aubergine in batches. Pour over the miso glaze, then let it reduce on a medium heat.

Heat your vegetable oil to 180 C. Tip out your cooled sushi rice, then cut out into four circles. Carefully place the circles into the oil and fry until golden and crispy.

Assemble: rice bun, green mayo, avocado slices, aubergine, slaw, top bun. Enjoy!

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Spencer Lengsfield

Spencer Lengsfield

Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.

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