Crispy Sushi Burrito
Crispy Sushi Burrito
Ingredients
For the Sushi Burrito
- 4 nori sheets
- 2 cups cooked sushi rice, cooled
- 2 tablespoons sushi vinegar
- 1/2 cup cucumber, julienned
- 1 avocado, sliced
- 4 ounces cream cheese, softened
- 8 ounces sashimi-grade salmon, sliced
For the Crispy Coating
- 1/2 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/2 cup water, as needed to form a slurry
- 1 1/2 cups Japanese panko breadcrumbs
- 3 cups oil, for frying
For Serving
- 1/4 cup sriracha mayo
- 1/4 cup eel sauce
- 2 tablespoons furikake
Instructions
- 1
Prepare the sushi rice: In a large bowl, gently fold the sushi vinegar into the cooked sushi rice until evenly combined. Allow the seasoned rice to cool completely to room temperature, which will take about 30 minutes. This is crucial for proper rolling.
⏱️ 30 min
- 2
Prepare the coating slurries: In a medium bowl, whisk together the all-purpose flour and cornstarch. Gradually add water, starting with 1/2 cup, and whisk until you achieve a smooth, lump-free slurry with the consistency of thin pancake batter. Place the Japanese panko breadcrumbs in a separate shallow bowl.
⏱️ 5 min
- 3
Assemble the burritos: Lay one nori sheet, shiny side down, on a clean, dry surface or a bamboo sushi mat. Moisten your hands slightly to prevent sticking. Spread about 1/2 cup of the cooled sushi rice evenly over the entire nori sheet, leaving approximately a 1-inch strip uncovered at the top edge.
⏱️ 2 min
- 4
Add the fillings: Arrange a portion of the julienned cucumber, sliced avocado, a strip of cream cheese, and sliced sashimi-grade salmon horizontally across the center of the rice-covered nori sheet.
⏱️ 2 min
- 5
Roll the burrito: Carefully begin to roll the nori sheet tightly from the bottom edge upwards, ensuring the fillings are snug. Once rolled, moisten the uncovered 1-inch strip of nori with a little of the flour slurry to seal the burrito securely. Repeat for the remaining nori sheets and fillings.
⏱️ 6 min
- 6
Coat the burritos: Dip each rolled sushi burrito into the flour slurry, ensuring it's fully coated. Let any excess slurry drip off. Immediately transfer the burrito to the bowl of panko breadcrumbs and roll it gently until it is evenly and thoroughly coated on all sides. Press the panko gently to adhere.
⏱️ 8 min
- 7
Fry the burritos: Heat the oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully place one or two burritos into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, turning occasionally, until golden brown and crispy all over.
⏱️ 8 min•🌡️ 350
- 8
Drain and serve: Using tongs, carefully remove the fried burritos from the oil and transfer them to a plate lined with paper towels to drain any excess oil. Let them rest for a minute or two.
⏱️ 1 min
- 9
Finish and enjoy: Slice each crispy sushi burrito in half using a sharp knife. Drizzle generously with sriracha mayo and eel sauce. Sprinkle with furikake for added flavor and texture. Serve immediately while hot and crispy.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Sushi Burrito
For the Sushi Burrito
- 4 nori sheets
- 2 cups cooked sushi rice, cooled
- 2 tablespoons sushi vinegar
- 1/2 cup cucumber, julienned
- 1 avocado, sliced
- 4 ounces cream cheese, softened
- 8 ounces sashimi-grade salmon, sliced
For the Crispy Coating
- 1/2 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/2 cup water, as needed to form a slurry
- 1 1/2 cups Japanese panko breadcrumbs
- 3 cups oil, for frying
For Serving
- 1/4 cup sriracha mayo
- 1/4 cup eel sauce
- 2 tablespoons furikake
Instructions
- 1
Prepare the sushi rice: In a large bowl, gently fold the sushi vinegar into the cooked sushi rice until evenly combined. Allow the seasoned rice to cool completely to room temperature, which will take about 30 minutes. This is crucial for proper rolling.
⏱️ 30 min - 2
Prepare the coating slurries: In a medium bowl, whisk together the all-purpose flour and cornstarch. Gradually add water, starting with 1/2 cup, and whisk until you achieve a smooth, lump-free slurry with the consistency of thin pancake batter. Place the Japanese panko breadcrumbs in a separate shallow bowl.
⏱️ 5 min - 3
Assemble the burritos: Lay one nori sheet, shiny side down, on a clean, dry surface or a bamboo sushi mat. Moisten your hands slightly to prevent sticking. Spread about 1/2 cup of the cooled sushi rice evenly over the entire nori sheet, leaving approximately a 1-inch strip uncovered at the top edge.
⏱️ 2 min - 4
Add the fillings: Arrange a portion of the julienned cucumber, sliced avocado, a strip of cream cheese, and sliced sashimi-grade salmon horizontally across the center of the rice-covered nori sheet.
⏱️ 2 min - 5
Roll the burrito: Carefully begin to roll the nori sheet tightly from the bottom edge upwards, ensuring the fillings are snug. Once rolled, moisten the uncovered 1-inch strip of nori with a little of the flour slurry to seal the burrito securely. Repeat for the remaining nori sheets and fillings.
⏱️ 6 min - 6
Coat the burritos: Dip each rolled sushi burrito into the flour slurry, ensuring it's fully coated. Let any excess slurry drip off. Immediately transfer the burrito to the bowl of panko breadcrumbs and roll it gently until it is evenly and thoroughly coated on all sides. Press the panko gently to adhere.
⏱️ 8 min - 7
Fry the burritos: Heat the oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully place one or two burritos into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, turning occasionally, until golden brown and crispy all over.
⏱️ 8 min•🌡️ 350 - 8
Drain and serve: Using tongs, carefully remove the fried burritos from the oil and transfer them to a plate lined with paper towels to drain any excess oil. Let them rest for a minute or two.
⏱️ 1 min - 9
Finish and enjoy: Slice each crispy sushi burrito in half using a sharp knife. Drizzle generously with sriracha mayo and eel sauce. Sprinkle with furikake for added flavor and texture. Serve immediately while hot and crispy.
⏱️ 3 min