Sushi Burger

This low-histamine sushi burger with wild salmon, lamb's lettuce, and a delicious sauce is absolutely divine. You absolutely have to try it!

This recipe is   

• suitable for a low-histamine diet  
• lactose-free  
• gluten-free  

Preparation time   

40 minutes  

Ingredients for 2 burgers  

• 100g sushi rice  
• 2 wild salmon fillets (approx. 125 g each)  
• Some lamb's lettuce  
• ½ cucumber  
• Olive oil  

• Salt  

sauce

• 50 g coconut yogurt (1)  
• 2 tbsp HistaFood Organic Asian Sauce  
• 1 clove of garlic (1)  

preparation  

• Cook the sushi rice according to the package instructions and let it cool.  
• Shape into round discs with moistened hands as a substitute for burger bread.  
• Brush with a little olive oil and bake in a preheated oven at 220°C (top/bottom heat) for about 15 minutes until golden brown.  
• Alternatively, you can also do this in an air fryer.  
• Meanwhile, fry the wild salmon fillets in a coated pan with a little olive oil on both sides.  
• Wash the lamb's lettuce  
• Wash the cucumber and cut it lengthwise into thin slices.  
• Peel and finely chop the garlic clove.  
• Mix with coconut yogurt and HistaFood organic Asian sauce  
• Remove the rice cakes from the oven.  
• Spread with sauce  
• Then top with wild salmon fillet, lamb's lettuce and cucumber, and place another rice cake on top.  

• Serve immediately while hot  

Our HistaFood tip  

You can top the burgers however you like.
How about chicken breast and bell peppers, for example?
Or alternatively, a vegan version made from fried zucchini strips?

Prepared with