Ōra King

Salmon Burgers

By Chef Jason Roberts

Serves: 2

Miso glazed Ōra King salmon belly | Crispy rice | Mushroom and sesame omelette | Cucumbers | Kimchi


  • 2 x 140 g fillets of Ōra King salmon
  • 3 tablespoons of kimchi juice
  • 1 tablespoon white miso
  • 1 cup, cooked and seasoned sushi rice
  • 2 eggs
  • 1 tablespoon sesame oil
  • 1/4 teaspoon cracked white pepper
  • 1/3 cup of sliced mushrooms
  • 1 small cucumber finely sliced and lightly salted
  • 1/3 cup of spicy kimchee
  • 2 x potato flour hamburger buns


  1. Mix the kimchi juice and miso together and rub into the skin and flesh of the salmon, allow to cure for a couple of hours.
  2. Fashion the sushi rice into two small discs the same circumference as the hamburger bun.
  3. To cook salmon, wipe off any residual moisture from the fish, place into a preheated skillet skinside down for 2 to 3 minutes and cook until skin is crisp and then flip over and cook for another 2-3 minutes and remove from pan.
  4. Cook the sushi rice discs for 2 to 3 minutes on either side in a little olive oil until crisp.
  5. To make the individual omelette, crack an egg into a small bowl, add in a little sesame oil and white pepper and beat for a few moments with a fork. Heat a small nonstick pan over moderate heat, add in the egg and cook until egg has almost set, add in a few slices of mushroom, then fold the egg into quarters and remove from pan.
  6. To assemble the burger, lightly toast the buns in a hot skillet, place down a layer of mushroom egg omelette followed by the rice crisps, then the salmon, cucumbers and kimchi. Cover with its top and serve.