Crispy Deep-Fried Sushi Burrito Recipe (Viral Style)
Experience the ultimate fusion comfort food! Learn how to make a viral Crispy Deep-Fried Sushi Burrito at home featuring a light, shatteringly crisp panko crust, seasoned sushi rice, and a rich salmon and cream cheese filling.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 2
If you love the fresh, savory flavors of traditional sushi but crave the warm, satisfying crunch of fried comfort food, the Deep-Fried Sushi Burrito is an absolute game-changer.
Taking the internet by storm, this massive fusion creation wraps seasoned sushi rice, smoked salmon, cream cheese, and crisp julienned vegetables into a tight nori cylinder. Coated in a light, ice-cold batter and rolled in panko breadcrumbs before getting a quick bath in hot oil, it transforms into an incredible textural masterpiece—crunchy on the outside, warm and creamy on the inside, and finished with a drizzle of spicy mayo. It's fun, delicious, and guaranteed to impress!
Method
Rice:
- 1
Boil the sushi rice and water covered on low heat for 12 minutes, then let steam for 10 minutes off the heat.
- 2
Transfer the rice to a wide dish, gently fold in the rice vinegar, sugar, and salt, and allow to cool to room temperature.
Roll:
- 3
Place a nori sheet on a sushi mat, spread the seasoned rice evenly to the edges, and carefully flip it rice-side down.
- 4
Add the cream cheese, julienned cucumber, carrot, and smoked salmon across the bottom third, then roll tightly into a burrito shape.
Fry:
- 5
Whisk the flour, cornstarch, baking powder, salt, and ice-cold water together in a bowl to create a smooth batter.
- 6
Dip each burrito into the batter to coat completely, roll thoroughly in the panko breadcrumbs, and fry in 190°C oil for 2–3 minutes until golden brown. Drain on paper towels.
Serve:
- 7
Slice the crispy burritos diagonally, drizzle with sriracha mayo, top with sliced spring onions, and serve hot!
Chef’s tips
- Rice Temperature: Make sure your sushi rice is cooled to room temperature before rolling. Warm rice can make the nori sheets soggy and difficult to handle.
- Tight Rolling: Use your sushi mat to apply firm, even pressure when rolling the burrito to ensure the filling stays compact and doesn't fall apart during the deep-frying process.
- Oil Temperature: Keep your frying oil steady at 190°C (375°F). If the oil is too cool, the panko crust will absorb too much oil; if it's too hot, the crust will burn before the inside heats through.
- Wire Rack Resting: Rest the freshly fried burritos on an elevated wire rack instead of paper towels to keep the panko crust exceptionally crunchy all the way around.
Keep cooking
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