Crispy Sushi Burrito
A fusion sushi burrito that's been rolled in panko and deep-fried until irresistibly crispy, stuffed with fresh salmon, avocado, and cucumber.
Equipment
Ingredients
Rice Preparation
sushi rice (cooked)
300 g
sushi vinegar
30 ml
Crispy Coating
all-purpose flour
60 g
cornstarch
15 g
water
80 ml
panko breadcrumbs
100 g
sunflower oil
200 ml
Filling
nori sheets
2 piece
cucumber (julienned)
1 piece
avocado (sliced)
1 piece
cream cheese
60 g
salmon (sliced)
200 g
Garnish & Sauce
sriracha mayo
30 ml
eel sauce
30 ml
furikake
5 g
Instructions
Prepare sushi rice
Cook and season the sushi rice with sushi vinegar, then let it cool to room temperature.
Prepare coating mixtures
In a bowl, combine the flour, cornstarch, and enough water to make a smooth slurry. Place the panko breadcrumbs in a separate bowl.
Prepare nori and rice base
Lay a nori sheet on a clean surface. Spread a thin layer of sushi rice over the entire sheet, leaving about 1 inch uncovered at the top.
Add fillings
Arrange the cucumber, avocado, cream cheese, and sashimi-grade salmon across the center.
Roll the burrito
Roll the nori tightly into a burrito, sealing the edge with a little flour slurry.
Coat with panko
Coat the entire burrito in the flour slurry, then roll it in the Japanese panko breadcrumbs until evenly coated.
Fry the burrito
Heat oil in a pan and fry the burrito until golden brown and crispy on all sides. Transfer to a paper towel-lined plate.
Garnish and serve
Slice in half and drizzle with sriracha mayo and eel sauce. Finish with a sprinkle of furikake and enjoy immediately while crispy.
Original recipe
Storage
Do not store in refrigerator as coating will lose crispiness
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