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Crispy Salmon Sushi Burrito
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Crispy Salmon Sushi Burrito

45 minPorcje: 2Nutri-Score C€€€
od @delicatekitchen24 importyugotowano 0 razy
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Składniki

2 osoby
  • sushi rice (rinsed until water runs clear)Produkty zbożowe200 g
  • waterInne240 ml
  • rice vinegarSpiżarnia30 ml
  • sugarSpiżarnia10 g
  • saltPrzyprawy3 g
  • salmon fillet (sashimi-grade, cut into strips)Ryby200 g
  • nori sheetsSpiżarnia2 kawałki
  • cream cheese (softened)Nabiał60 g
  • cucumber (cut into thin sticks)Warzywa i owoce1 kawałek
  • avocado (sliced)Warzywa i owoce1 kawałek
  • spring onion (thinly sliced)Warzywa i owoce2 kawałki
  • sesame seedsOrzechy i nasiona10 g
  • panko breadcrumbsPiekarnia80 g
  • egg (beaten)Nabiał1 kawałek
  • flourSpiżarnia40 g
  • vegetable oil (for deep frying)Spiżarnia500 ml
  • soy sauce (for dipping)Spiżarnia30 ml
  • sriracha (for dipping)Spiżarnia20 ml

na porcję

Wartości odżywcze

895kcal

Węglowodany
105 g
Białko
31 g
Tłuszcz
39 g
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Przybory

  • Rondel
  • Miska
  • Patelnia
  • Łyżka cedzakowa
  • Blacha do pieczenia

krok po kroku

Przygotowanie

  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.
    Krok 1

  2. Prepare the filling

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

  6. Serve

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