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Crispy Salmon Sushi Burrito
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Crispy Salmon Sushi Burrito

45 minPara 2Nutri-Score C€€€
de @delicatekitchen24 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

2 personas
  • sushi rice (rinsed until water runs clear)Cereales200 g
  • waterOtro240 ml
  • rice vinegarDespensa30 ml
  • sugarDespensa10 g
  • saltEspecias3 g
  • salmon fillet (sashimi-grade, cut into strips)Pescado200 g
  • nori sheetsDespensa2 piezas
  • cream cheese (softened)Lácteos60 g
  • cucumber (cut into thin sticks)Frutas y verduras1 pieza
  • avocado (sliced)Frutas y verduras1 pieza
  • spring onion (thinly sliced)Frutas y verduras2 piezas
  • sesame seedsFrutos secos y semillas10 g
  • panko breadcrumbsPanadería80 g
  • egg (beaten)Lácteos1 pieza
  • flourDespensa40 g
  • vegetable oil (for deep frying)Despensa500 ml
  • soy sauce (for dipping)Despensa30 ml
  • sriracha (for dipping)Despensa20 ml

por ración

Nutrición

895kcal

Carbohidratos
105 g
Proteínas
31 g
Grasas
39 g
Adaptar utensilios

lo que usará

Utensilios

  • Cazo
  • Bol
  • Sartén
  • Espumadera
  • Bandeja de horno

paso a paso

Preparación

  1. 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.
    Paso 1

  2. Prepare the filling

    • Cut the salmon into strips and slice the avocado and cucumber into thin sticks.
    • Slice the spring onion.
    Paso 2

  3. 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.
    Paso 3

  4. 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.
    Paso 4

  5. 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.
    Paso 5

  6. Serve

    • Cut the burritos in half on the diagonal.
    • Serve with soy sauce and sriracha for dipping.
    Paso 6
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