Ingredients
Scale
- 2 sheets nori (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
- Cook 2 cups of sushi rice according to package directions using a rice cooker or stovetop method. Transfer to a large bowl.
- 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.
- 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.
- Pour the Japanese panko breadcrumbs into a separate shallow bowl for the two-step breading process.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Category: Main Course
- Cuisine: Japanese, Fusion
Nutrition
- Serving Size: 1
- Calories: 500
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg
Keywords: Serve immediately for the best texture and flavor.