Fried Sushi Burrito with Jalapeño
Fried Sushi Burrito with Jalapeño
Ingredients
For the Sushi Burrito
- 2 cups sushi rice, cooked
- 1/4 cup rice vinegar
- 1/2 teaspoon salt
- 1 tablespoon brown sugar
- 4 nori sheets
- 8 ounces fava tofu, mashed
- 1 tablespoon crushed nori
- 1/2 lemon, juiced
- 1/4 cup mayonnaise
- 1 tablespoon sriracha, or to taste
- 1/2 teaspoon Old Bay seasoning
- 4 ounces vegan cream cheese
- 1/4 cup pickled jalapeño slices
For the Batter and Frying
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup ice water, or soda water
- 2 cups Panko breadcrumbs
- 4 cups frying oil, or as needed for deep frying
For Serving
- 1/4 cup eel sauce, as needed
- 1/4 cup spicy mayonnaise, as needed
Instructions
- 1
Prepare the sushi rice: In a medium bowl, combine the cooked sushi rice with rice vinegar, 1/2 teaspoon salt, and brown sugar. Mix gently until well combined and the rice is seasoned. Set aside.
⏱️ 5 min
- 2
Prepare the spicy tuna: In a separate bowl, mash the fava tofu. Add the crushed nori, lemon juice, mayonnaise, sriracha, and Old Bay seasoning. Mix all ingredients thoroughly until well combined and the mixture resembles spicy tuna.
⏱️ 5 min
- 3
Assemble the sushi burritos: Lay one nori sheet on a clean surface or a sushi rolling mat. Evenly spread about 1/2 cup of the seasoned sushi rice over the nori sheet, leaving a 1-inch border at the top. Down the center of the rice, layer 1/4 of the prepared spicy tuna mixture. Next to the spicy tuna, pipe or spread a line of vegan cream cheese. Place several pickled jalapeño slices on top of the cream cheese.
⏱️ 8 min
- 4
Carefully roll the nori sheet tightly to form a burrito shape, ensuring all fillings are enclosed. Moisten the top edge of the nori with a little water to seal the roll. Repeat for the remaining nori sheets and fillings.
⏱️ 7 min
- 5
Prepare the batter: In a medium bowl, combine the all-purpose flour, cornstarch, 1/2 teaspoon salt, and baking powder. Whisk these dry ingredients together until well combined. Gradually whisk in the ice water (or soda water) until a smooth, lump-free batter is formed.
⏱️ 3 min
- 6
Coat the burritos: Place the Panko breadcrumbs in a shallow dish. Dip one assembled sushi burrito into the prepared batter, ensuring it is fully coated. Lift the burrito, allowing any excess batter to drip off. Transfer the battered burrito to the dish with Panko breadcrumbs and press the breadcrumbs onto the burrito until it is completely coated. Repeat for the remaining burritos.
⏱️ 5 min
- 7
Fry the burritos: Heat the frying oil in a deep pot or Dutch oven to 375°F. Carefully place one or two Panko-coated sushi burritos into the hot oil, being careful not to overcrowd the pot. Fry for 2-4 minutes, turning occasionally, until the burrito is golden brown and crispy on all sides.
⏱️ 8 min•🌡️ 375
- 8
Remove the fried burritos from the oil and place them on a wire rack set over paper towels to drain any excess oil. Allow to cool slightly before slicing.
⏱️ 2 min
- 9
Serve: Slice the fried sushi burritos into desired portions (typically 2-3 pieces per burrito). Serve immediately with eel sauce and spicy mayonnaise on the side for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Fried Sushi Burrito with Jalapeño
For the Sushi Burrito
- 2 cups sushi rice, cooked
- 1/4 cup rice vinegar
- 1/2 teaspoon salt
- 1 tablespoon brown sugar
- 4 nori sheets
- 8 ounces fava tofu, mashed
- 1 tablespoon crushed nori
- 1/2 lemon, juiced
- 1/4 cup mayonnaise
- 1 tablespoon sriracha, or to taste
- 1/2 teaspoon Old Bay seasoning
- 4 ounces vegan cream cheese
- 1/4 cup pickled jalapeño slices
For the Batter and Frying
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup ice water, or soda water
- 2 cups Panko breadcrumbs
- 4 cups frying oil, or as needed for deep frying
For Serving
- 1/4 cup eel sauce, as needed
- 1/4 cup spicy mayonnaise, as needed
Instructions
- 1
Prepare the sushi rice: In a medium bowl, combine the cooked sushi rice with rice vinegar, 1/2 teaspoon salt, and brown sugar. Mix gently until well combined and the rice is seasoned. Set aside.
⏱️ 5 min - 2
Prepare the spicy tuna: In a separate bowl, mash the fava tofu. Add the crushed nori, lemon juice, mayonnaise, sriracha, and Old Bay seasoning. Mix all ingredients thoroughly until well combined and the mixture resembles spicy tuna.
⏱️ 5 min - 3
Assemble the sushi burritos: Lay one nori sheet on a clean surface or a sushi rolling mat. Evenly spread about 1/2 cup of the seasoned sushi rice over the nori sheet, leaving a 1-inch border at the top. Down the center of the rice, layer 1/4 of the prepared spicy tuna mixture. Next to the spicy tuna, pipe or spread a line of vegan cream cheese. Place several pickled jalapeño slices on top of the cream cheese.
⏱️ 8 min - 4
Carefully roll the nori sheet tightly to form a burrito shape, ensuring all fillings are enclosed. Moisten the top edge of the nori with a little water to seal the roll. Repeat for the remaining nori sheets and fillings.
⏱️ 7 min - 5
Prepare the batter: In a medium bowl, combine the all-purpose flour, cornstarch, 1/2 teaspoon salt, and baking powder. Whisk these dry ingredients together until well combined. Gradually whisk in the ice water (or soda water) until a smooth, lump-free batter is formed.
⏱️ 3 min - 6
Coat the burritos: Place the Panko breadcrumbs in a shallow dish. Dip one assembled sushi burrito into the prepared batter, ensuring it is fully coated. Lift the burrito, allowing any excess batter to drip off. Transfer the battered burrito to the dish with Panko breadcrumbs and press the breadcrumbs onto the burrito until it is completely coated. Repeat for the remaining burritos.
⏱️ 5 min - 7
Fry the burritos: Heat the frying oil in a deep pot or Dutch oven to 375°F. Carefully place one or two Panko-coated sushi burritos into the hot oil, being careful not to overcrowd the pot. Fry for 2-4 minutes, turning occasionally, until the burrito is golden brown and crispy on all sides.
⏱️ 8 min•🌡️ 375 - 8
Remove the fried burritos from the oil and place them on a wire rack set over paper towels to drain any excess oil. Allow to cool slightly before slicing.
⏱️ 2 min - 9
Serve: Slice the fried sushi burritos into desired portions (typically 2-3 pieces per burrito). Serve immediately with eel sauce and spicy mayonnaise on the side for dipping.
⏱️ 2 min