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Crispy Salmon Sushi Burrito
Plat

Crispy Salmon Sushi Burrito

45 minPour 2Nutri-Score C€€€
par @delicatekitchen24 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • sushi rice (rinsed until water runs clear)Céréales200 g
  • waterAutres240 ml
  • rice vinegarÉpicerie30 ml
  • sugarÉpicerie10 g
  • saltÉpices3 g
  • salmon fillet (sashimi-grade, cut into strips)Poissons200 g
  • nori sheetsÉpicerie2 morceaux
  • cream cheese (softened)Produits laitiers60 g
  • cucumber (cut into thin sticks)Fruits et légumes1 morceau
  • avocado (sliced)Fruits et légumes1 morceau
  • spring onion (thinly sliced)Fruits et légumes2 morceaux
  • sesame seedsFruits à coque et graines10 g
  • panko breadcrumbsBoulangerie80 g
  • egg (beaten)Produits laitiers1 morceau
  • flourÉpicerie40 g
  • vegetable oil (for deep frying)Épicerie500 ml
  • soy sauce (for dipping)Épicerie30 ml
  • sriracha (for dipping)Épicerie20 ml

par portion

Nutrition

895kcal

Glucides
105 g
Protéines
31 g
Lipides
39 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Casserole
  • Saladier
  • Poêle
  • Écumoire
  • Plaque de cuisson

pas à pas

Préparation

  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.
    Étape 1

  2. Prepare the filling

    • Cut the salmon into strips and slice the avocado and cucumber into thin sticks.
    • Slice the spring onion.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 5

  6. Serve

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