Sushi Burger

Finely chop the scallions and salmon into small cubes for the filling.

In a bowl, combine the chopped salmon, scallions, lemon zest, and Tare sauce.

Add the Southern Sauce to the filling and mix well until all the flavors are incorporated.

Mix the cooked rice (Gohan) with the remaining sauce (possibly more Tare or another base ingredient) and mold the rice into burger shapes, compacting the mixture tightly and wetting your hands with water to make handling easier.

Prepare the breading station by first dipping the rice patties in the flour and water mixture, and then dredging them in the Panko (or crispy breading).

Fry the rice patties in hot oil until they are golden brown and crispy.

Slice the rice burgers in half horizontally, creating a bottom bun and a top bun.

Fill the bottom half of the rice burger with the salmon mixture prepared earlier.

Add a bit more sauce over the filling and close the sushi burger with the rice top bun.