I absolutely love sushi! I can’t even imagine how much sushi I’d eat if I lived on a coastline, it would be a bit ridiculous.
Because I love sushi so much and am always wanting more of it, I decided to hop on to the sushi burrito craze that is going on all over social media. It’s pretty much the best trend of all time because I get to pack even more ingredients into a roll and eat it up like I’m chomping on a big ol’ burrito. GLORIOUS!!
It’s funny because it’s really not anything different than making sushi, it’s just not slicing it into 1” thick slices. It’s the art of slicing it in half and taking huge bites out of it. You can also serve it up with a side of wasabi and pickled ginger, just to keep this recipe with some traditional accompaniments.
I always get an assortment of maki rolls when I’m out for sushi so I figured I would make dice up a whole bunch of vegetables and have 2 different seafood options just so I can mix and match and keep things interesting. Also, my wife isn’t much for sushi outside the Godzilla roll and shrimp tempura, so having an option for her is key. My daughter? Well, she’ll eat the rice and veggies and hopefully, her palette will develop well over the upcoming years so she can enjoy the finer things in life, like raw fish 🙂
The veggies I used were avocados, carrots, cucumbers, asparagus, red leaf lettuce, red bell peppers, green onions, and cilantro. You definitely need to par-boil and chill the asparagus but the carrots are up to you… depends on how much crunch you want in your sushi burrito.
I also made a simple, sweetened soy sauce using soy, brown sugar, honey and mirin which really gave a nice touch to the tempura shrimp sushi burrito. If you don’t want to make the sweetened soy sauce yourself, don’t worry because you can certainly purchase it at your local grocery store.
Rice cookers definitely come in handy in my household as my daughter loves to eat rice. She honestly could eat it every day no problem, so having a rice cooker on hand is huge! I made a double batch of sushi rice in the rice cooker and once it finished I broke it up using a fork and then seasoned it with rice wine vinegar and a bit of salt. This is key if you want to make authentic sushi and it makes the rice taste that much better. From there change the setting on the rice cooker to keep it warm and you’re good to move on.
Making tempura anything is really easy and consists of just a few ingredients for the batter. Once the tempura batter is made, you want to coat the shrimp in it and then individually add it to the oil for frying. I like to sort of add the tip of the shrimp to the oil while waving it gently back and forth to make sure it fries straight instead of curling up. You can fry multiple shrimp at once but the batter is sticky and can cause the shrimp to stick together when frying, and before you know it you have a gigantic tempura shrimp ball. Not a good look.
Lastly, is rolling up the sushi burritos. I molded 4 nori seaweed sheets together using a bit of water so that this thing can be burrito sized instead of sushi sized. A normal seaweed sheet is a little small and works just ok if you want to make it into sushi burrito.
Dab a bit of water on where you want the seaweed to stick and then simply apply the other sheet. Next, load up the center of the nori with rice and all of your ingredients and then roll it up using a bamboo sushi mat. The sushi mat will help keep the roll tight so nothing will fall out, so be sure to use it!
Finish off this roll by serving it up with some wasabi, soy sauce, and pickled ginger. Get creative when making these will ya?! Maybe put some cooked orange chicken in one or even make a beef and broccoli one. The whole point is to have fun and provide an assortment of options to whoever is eating it!!
Happy sushi burrito rolling!
For the Protein:
- 3 cups of canola oil
- 1 cup of flour
- 3 tablespoons of corn starch
- 1 ½ teaspoons of Kosher salt
- 1 egg
- 1 cup of water
- 1 pound of peeled and deveined shrimp
- 1 tablespoon of mayonnaise
- 1 teaspoon of Sriracha
- 1 pound of small diced fresh Sashimi grade tuna
For the Vegetables:
- 16 sheets of nori seaweed
- 8 cups of cooked sushi rice, seasoned with rice wine vinegar
- 1 cup of julienne cucumbers
- 1 cup of par-boiled and chilled julienne carrots
- 20 stalks of par-boiled and chilled asparagus
- 1 cup of julienne red leaf lettuce
- 1 peeled and seeded thinly sliced avocado
- 1 seeded and julienned red bell pepper
- 3 julienne green onions
- ½ cup of fresh cilantro leaves
- Wasabi for garnish
- Sweetened soy sauce for garnish
- Pickled ginger for garnish
- Soy sauce for garnish
Heat canola oil in a medium size pot to 325°.
ShrimpbTempura: In a large bowl whisk together the flour, corn starch, salt, egg, and water until completely combined.
Next, coat each shrimp in the batter and fry in the oil for 3 to 4 minutes or until lightly browned and cooked through out. Remove from the oil and set aside on a paper towel to dry.
Spicy Tuna: In a medium size bowl, whisk together the mayonnaise and sriracha and then fold in the diced tuna. Chill before serving.
Shrimp Tempura Roll: Mold 4 sheets of seaweed together using a bit of water and then lay down 2 cups of cooked sushi rice spreading all over the center of the seaweed. Line up ½ of the shrimp down the center of the rice and add in avocado, red bell peppers, red leaf lettuce, carrots, green onions, cilantro and sweetened soy sauce. Roll the sushi roll up using a roller mat and then slice in half. Serve with wasabi, soy sauce, and pickled ginger. Repeat again to make 1 more roll.
Spicy Tuna Roll: Mold 4 sheets of seaweed together using a bit of water and then lay down 2 cups of cooked sushi rice spreading all over the center of the seaweed. Line up ½ of the spicy tuna down the center of the rice and in carrots, cucumbers, asparagus, green onions, and cilantro. Serve with wasabi, soy sauce, and pickled ginger. Repeat again to make 1 more roll.