Fried Sushi Burrito
Fried Sushi Burrito
Ingredients
For the Sushi Burrito
- 4 cups cooked rice, cooled
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon granulated sugar
- 4 sheets nori
- 2 avocado, halved and sliced
- 1 cucumber, 1/4 of a large cucumber, cut into thin sticks
- 8 imitation crab sticks, shredded
- 4 ounces cream cheese, cut into 4 strips
For Breading and Frying
- 1 cup all-purpose flour, as needed for dredging
- 2 eggs, whisked
- 2 cups panko breadcrumbs, as needed for coating
- 4 cups cooking oil, for shallow or deep frying, or as needed
For Serving
- 1/2 cup spicy mayo, for drizzling
- 1/4 cup eel sauce, or teriyaki sauce, for drizzling
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
In a medium bowl, combine the cooled cooked rice, rice vinegar, soy sauce, and granulated sugar. Mix thoroughly until all ingredients are well incorporated and the rice is seasoned evenly.
⏱️ 5 min
- 2
Lay one sheet of nori flat on a bamboo sushi rolling mat. Evenly spread about 1 cup of the seasoned rice over approximately two-thirds of the nori sheet, leaving the top third bare.
⏱️ 2 min
- 3
Arrange a portion of the sliced avocado, cucumber sticks, shredded imitation crab, and one strip of cream cheese horizontally across the rice, about one-third of the way up from the bottom edge.
⏱️ 2 min
- 4
Using the bamboo mat, carefully and tightly roll the nori sheet from the filled end upwards, creating a compact burrito shape. Apply gentle pressure as you roll to ensure the burrito is firm. Repeat steps 2-4 for the remaining nori sheets and fillings.
⏱️ 8 min
- 5
Set up a breading station with three shallow bowls. Fill the first bowl with flour, the second with whisked eggs, and the third with panko breadcrumbs.
⏱️ 2 min
- 6
Take one sushi burrito roll and coat it thoroughly in flour, shaking off any excess. Next, dip the floured roll into the whisked egg mixture, ensuring it is fully covered. Finally, transfer the egg-coated roll to the bowl of panko breadcrumbs and coat it completely, pressing gently to adhere the breadcrumbs, until no wet spots remain. Repeat for all burritos.
⏱️ 8 min
- 7
Heat cooking oil in a large, deep skillet or pot over medium-high heat to 350-375°F (175-190°C). Ensure there is enough oil for shallow or deep frying, depending on your preference.
⏱️ 3 min•🌡️ 360
- 8
Carefully place one or two breaded sushi burritos into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, turning as needed, until the burritos are golden brown and crispy on all sides.
⏱️ 6 min•🌡️ 360
- 9
Remove the fried sushi burritos from the oil and place them on a wire rack lined with paper towels to drain any excess oil. Let them cool slightly before slicing.
⏱️ 2 min
- 10
Slice each fried sushi burrito into 4-6 individual pieces. Arrange on a serving platter. Drizzle generously with spicy mayo and eel sauce (or teriyaki sauce). Garnish with a sprinkle of sesame seeds and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Fried Sushi Burrito
For the Sushi Burrito
- 4 cups cooked rice, cooled
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon granulated sugar
- 4 sheets nori
- 2 avocado, halved and sliced
- 1 cucumber, 1/4 of a large cucumber, cut into thin sticks
- 8 imitation crab sticks, shredded
- 4 ounces cream cheese, cut into 4 strips
For Breading and Frying
- 1 cup all-purpose flour, as needed for dredging
- 2 eggs, whisked
- 2 cups panko breadcrumbs, as needed for coating
- 4 cups cooking oil, for shallow or deep frying, or as needed
For Serving
- 1/2 cup spicy mayo, for drizzling
- 1/4 cup eel sauce, or teriyaki sauce, for drizzling
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
In a medium bowl, combine the cooled cooked rice, rice vinegar, soy sauce, and granulated sugar. Mix thoroughly until all ingredients are well incorporated and the rice is seasoned evenly.
⏱️ 5 min - 2
Lay one sheet of nori flat on a bamboo sushi rolling mat. Evenly spread about 1 cup of the seasoned rice over approximately two-thirds of the nori sheet, leaving the top third bare.
⏱️ 2 min - 3
Arrange a portion of the sliced avocado, cucumber sticks, shredded imitation crab, and one strip of cream cheese horizontally across the rice, about one-third of the way up from the bottom edge.
⏱️ 2 min - 4
Using the bamboo mat, carefully and tightly roll the nori sheet from the filled end upwards, creating a compact burrito shape. Apply gentle pressure as you roll to ensure the burrito is firm. Repeat steps 2-4 for the remaining nori sheets and fillings.
⏱️ 8 min - 5
Set up a breading station with three shallow bowls. Fill the first bowl with flour, the second with whisked eggs, and the third with panko breadcrumbs.
⏱️ 2 min - 6
Take one sushi burrito roll and coat it thoroughly in flour, shaking off any excess. Next, dip the floured roll into the whisked egg mixture, ensuring it is fully covered. Finally, transfer the egg-coated roll to the bowl of panko breadcrumbs and coat it completely, pressing gently to adhere the breadcrumbs, until no wet spots remain. Repeat for all burritos.
⏱️ 8 min - 7
Heat cooking oil in a large, deep skillet or pot over medium-high heat to 350-375°F (175-190°C). Ensure there is enough oil for shallow or deep frying, depending on your preference.
⏱️ 3 min•🌡️ 360 - 8
Carefully place one or two breaded sushi burritos into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, turning as needed, until the burritos are golden brown and crispy on all sides.
⏱️ 6 min•🌡️ 360 - 9
Remove the fried sushi burritos from the oil and place them on a wire rack lined with paper towels to drain any excess oil. Let them cool slightly before slicing.
⏱️ 2 min - 10
Slice each fried sushi burrito into 4-6 individual pieces. Arrange on a serving platter. Drizzle generously with spicy mayo and eel sauce (or teriyaki sauce). Garnish with a sprinkle of sesame seeds and serve immediately.
⏱️ 2 min