Cook the sushi rice

• Rinse the sushi rice until the water runs clear.
• Simmer the rice with the water, covered, until tender and the liquid is absorbed.
• Stir in the rice vinegar, sugar and salt, then let the rice cool to room temperature.

Prepare the filling

• Cut the salmon into strips and slice the avocado and cucumber into thin sticks.
• Slice the spring onion.

Assemble the burritos

• Lay a nori sheet on a sheet of cling film and spread the cooled rice over it, leaving a border.
• Arrange the salmon, cream cheese, avocado, cucumber and spring onion in a line along one side.
• Roll tightly into a burrito shape, sealing the ends, and repeat with the remaining nori.

Coat the burritos

• Roll each burrito first in the flour, then in the beaten egg and finally in the panko breadcrumbs.
• Press the crumbs on so they stick and sprinkle with sesame seeds.

Fry until crispy

• Heat the vegetable oil in a frying pan to about 175 °C.
• Deep-fry the burritos, turning, until golden and crispy all over.
• Drain on a baking tray lined with paper towels.

Serve

• Cut the burritos in half on the diagonal.
• Serve with soy sauce and sriracha for dipping.