Clean, rinse and soak sushi rice or sticky rice with water for an hour.
Cook the rice with water, vinegar, sugar and a pinch of salt in low heat. Keep lid on and cook for 20 minutes(in very low heat).
When the rice cooks completely stir with a spatula and keep aside to cool down to room temperature.
Take a burger sized ring, grease with oil so that rice won't stick to it. Place it on a butter paper or greased paper.
Place a handful of prepared rice to the ring and press nicely to set.
Remove the ring mould carefully. You will get a nice sushi bun.
Repeat the process and make some more sushi buns.
Pan fry them on both sides with little vegetable oil for a minute.This step you can do at the time of serving.
Sprinkle some white and black roasted sesame seeds.Keep aside.
For the mutton kebab take mutton pieces with fats, chopped onion, ginger-garlic paste few chopped mint chopped fresh chillies.
Place all these to a mincer, also add coriander powder, garam masala powder, chilli flakes and salt.
Mince everything well to form a lump.
Transfer to a bowl and add chopped red capsicum.Mix well.
Take a small portion of the minced meat and make a patty exactly the size of the sushi bun.
Make all the kebabs with the minced meat.
Heat a non stick pan, add 1 teaspoon of oil and cook the mutton kebabs in medium high heat for 5 minutes.
After 5 minutes reduce the heat,cover and cook for another 5 minutes.
Remove the lead, flip the kebabs and cook till fully cooked or until golden brown.
Transfer to a plate and keep aside.
For the kimchi salad cut cabbage and carrot in jullienne.
Combine cabbage and salt together in a bowl. Let stand 15 minutes, stirring often. Rinse lightly and drain.
Mix cabbage, carrot, vinegar, vegetable oil, sugar, sesame oil, sesame seeds,chilli flakes and salt together in a bowl. Refrigerate for at least 30 minutes.
For the crispy potatoes grate a small peeled potato in jullienne. Rinse them well and soak in water for 10-15 minutes to release the starch.
Drain and with a kitchen towel pat them dry.
Deep fry them in hot oil in small batches until golden brown.
Transfer to a plate.
For south asian flavoured mayo mix together mayonese and hot chilli sauce.
Take some purple and cabbage lettuce leaves.
For assembling the sushi burger place one sushi bun to a serving dish. It's better if you place the bun on a butter paper.
Place lettuce and purple cabbage leaf on the bun.
Place some kimchi salad and then the mutton kebab patty or tikki.
Then spread some hot mayo and some crispy potato.
Cover with another sushi bun.
Top with some sprouted moong, carrot julleinne,herb and some more crisp potato.
Delicious, healthy and filling Sushi burger with mutton kebab and kimchi salad is ready to serve now.
