Description
This crispy sushi burrito features sashimi-grade salmon, creamy avocado, and fresh cucumber wrapped in seasoned sushi rice and nori, then coated in a crunchy panko crust and deep-fried until golden. It’s drizzled with sriracha mayo and eel sauce for an unforgettable fusion experience that’s both impressive and delicious.
Ingredients
Scale
- 2 nori sheets, the seaweed foundation for your burrito
- 2 cups cooked sushi rice, seasoned with sushi vinegar and cooled to room temperature
- 1/3 cup all-purpose flour, for the binding slurry
- 2 tablespoons cornstarch, helps create a smooth, even coating
- 3 to 4 tablespoons water, adjust as needed for slurry consistency
- 1 cup Japanese panko breadcrumbs, for maximum crispiness
- as needed oil for frying, vegetable or neutral oil works best
- 1 cucumber, julienned into thin strips
- 1 ripe avocado, sliced thinly
- 4 ounces cream cheese, adds richness and creaminess
- 6 ounces sashimi-grade salmon, sliced into thin strips
- to taste sriracha mayo, for a spicy kick
- to taste eel sauce, adds traditional sushi sweetness and umami
- to taste furikake, sesame seeds and seaweed sprinkle for garnish
Instructions
- Prepare the Rice: Cook 2 cups of sushi rice according to package directions using a rice cooker or stovetop method. Transfer to a large bowl.
- Season with Vinegar: While the rice is still warm, gently fold in the sushi vinegar using a rice paddle or wooden spoon, being careful not to mash the grains. Allow the rice to cool to room temperature, about 20 to 30 minutes.
- Make the Slurry: In a shallow bowl, whisk together the all-purpose flour and cornstarch. Add water a little at a time, stirring until you achieve a smooth, pancake-batter-like consistency that will coat the burritos evenly.
- Set Up Panko Bowl: Pour the Japanese panko breadcrumbs into a separate shallow bowl for the two-step breading process.
- Layer the Rice: Place one nori sheet on a clean, dry surface with the shiny side down. Spread a thin, even layer of sushi rice across the entire sheet, leaving about 1 inch uncovered at the top edge.
- Add the Fillings: Arrange the julienned cucumber, sliced avocado, cream cheese strips, and sashimi-grade salmon in a horizontal line across the center of the rice. Avoid overstuffing.
- Roll Tightly: Starting from the bottom edge, roll the nori tightly into a burrito shape, tucking in the sides as you go. When you reach the top, seal the edge with a light brush of flour slurry to hold it closed.
- Apply the Slurry: Working with one burrito at a time, use your hands or a brush to coat the entire surface with the flour slurry, ensuring no dry spots remain.
- Roll in Panko: Immediately transfer the slurry-coated burrito to the panko bowl and roll it until all sides are evenly coated with breadcrumbs, pressing gently so the panko adheres properly.
- Fry Until Golden: Heat oil in a deep skillet or wok to 350 degrees Fahrenheit. Carefully place the breaded burrito into the hot oil and fry for 4 to 5 minutes total, turning frequently with tongs to ensure even browning on all sides until it reaches a deep golden-brown color. Transfer to a paper towel-lined plate to drain excess oil.
- Slice and Plate: Allow the burrito to cool for 1 to 2 minutes so the filling sets slightly. Using a sharp, wet knife, carefully slice the burrito in half at a slight angle for an attractive presentation.
- Drizzle and Garnish: Arrange the halves on a plate and drizzle generously with sriracha mayo and eel sauce. Finish with a sprinkle of furikake for color and extra flavor.
- Serve Immediately: Enjoy your crispy sushi burrito right away while the exterior is still wonderfully crunchy and the interior remains creamy and fresh.
- Prep Time: 15 minutes
- Cook Time: 15 minutes