Sushi Burrito Recipes

Sushi Burrito Recipes

www.theinspiredhome.com
SERVINGS

4 large sushi burritos

INGREDIENTS

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
DIRECTIONS

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.