Crispy Sushi Burrito
Equipment
Ingredients
Sushi Rice
cooked sushi rice (cooked)
300 g
sushi vinegar
30 ml
Crispy Coating
all-purpose flour
60 g
cornstarch
15 g
water
100 ml
Japanese panko breadcrumbs
100 g
oil for frying
500 ml
Filling
cucumber (julienned)
100 g
avocado (sliced)
150 g
cream cheese
60 g
sashimi-grade salmon (sliced)
200 g
Toppings & Sauces
sriracha mayo
30 g
eel sauce
30 g
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 mixture
In a bowl, combine the flour, cornstarch, and enough water to make a smooth slurry. Place the panko breadcrumbs in a separate bowl.
Assemble burrito 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 filling
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.
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
Best consumed immediately after frying for optimal texture. Reheating may reduce crispiness.
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