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Crispy Salmon Sushi Burrito
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Crispy Salmon Sushi Burrito

45 minServes 2Nutri-Score C€€€
from @delicatekitchen23 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • sushi rice (rinsed until water runs clear)Grains200 g
  • waterOther240 ml
  • rice vinegarPantry30 ml
  • sugarPantry10 g
  • saltSpices3 g
  • salmon fillet (sashimi-grade, cut into strips)Fish200 g
  • nori sheetsPantry2 pieces
  • cream cheese (softened)Dairy60 g
  • cucumber (cut into thin sticks)Produce1 piece
  • avocado (sliced)Produce1 piece
  • spring onion (thinly sliced)Produce2 pieces
  • sesame seedsNuts & seeds10 g
  • panko breadcrumbsBakery80 g
  • egg (beaten)Dairy1 piece
  • flourPantry40 g
  • vegetable oil (for deep frying)Pantry500 ml
  • soy sauce (for dipping)Pantry30 ml
  • sriracha (for dipping)Pantry20 ml

per serving

Nutrition

895kcal

Carbs
105 g
Proteins
31 g
Fat
39 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Mixing bowl
  • Frying pan
  • Slotted spoon
  • Baking tray

step by step

Method

  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.
    Step 1

  2. Prepare the filling

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

  6. Serve

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