Sushi Tuna Burgers with Wasabi-Ginger Mayonnaise

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


1/2 cup mayonnaise
1 tablespoon minced pickled ginger
1 to 2 teaspoons wasabi powder or paste
1/2 cup cooked sushi rice
1 tablespoon seasoned rice vinegar
2 pounds tuna steaks, finely chopped
1/2 cup panko
1 egg
1/4 cup chopped green onions
3 tablespoons teriyaki sauce
1 tablespoon toasted sesame
oil vegetable oil for greasing grill rack
6 sesame seed buns, split
1 small cucumber, seeded and sliced into thin strips
1 carrot, shredded
1 avocado, peeled, seeded, sliced



Heat gas grill to medium. In small bowl, blend mayonnaise, pickled ginger and desired amount of wasabi; set aside. In another bowl, toss cooked rice with vinegar; set aside. In large bowl, combne tuna, panko, egg, green onions, teriyaki and sesame oil; mix well. Divide the tuna mixture into 12 portions. Form each portion into a round patty. With wet fingers, pread sushi rice evenly over the centers of 6 patties. Top with remaining patties sealing edges. Brush grill rack with vegetable oil. Place patties on grill. Cover and cook for 4 minutes. Turn patties and cook another 4 minutes or until opaque. Toast buns on outer edges of grill during last few minutes of cooking time. Spread buns with wasabi-ginger mayonnaise. Layer with cucumber, carrot, a sushi tuna burger, and avocado. Cover with bun tops. Serves 6.