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Melany

Tempura Shrimp Sushi Burrito Recipe: A Fusion of Flavors

Discover the ultimate fusion dish with this Tempura Shrimp Sushi Burrito Recipe! Crispy tempura shrimp, fresh vegetables, and seasoned rice come together in a sushi-inspired burrito that’s portable, flavorful, and incredibly satisfying.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 sushi burritos
Course: Main Course
Cuisine: Fusion
Ingredients Method Notes

Ingredients
  

For the Rice
  • 1 1/4 cups short-grain brown rice
  • 2 cups water
  • 1 1/2 tablespoons rice vinegar
  • 2 1/2 teaspoons sugar
For the Tempura Shrimp
  • 8-10 large shrimp peeled and deveined
  • 1/2 cup tempura batter mix
  • 1/3 cup cold water
  • Oil for frying
Filling
  • 8 oz crab meat
  • 2 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • 1 small cucumber sliced
  • 1 large carrot shredded
  • 1/2 red bell pepper thinly sliced
  • 1 small avocado sliced
  • 1 scallion sliced
Extras
  • 4 nori seaweed sheets
  • Soy sauce pickled ginger, and wasabi (optional)

Method
 

 Cook the Rice
  1. Rinse: Rinse the rice under cold water until the water runs clear.
  2. Cook: Combine the rice and water in a pot, bring to a boil, then reduce the heat, cover, and simmer for 40-50 minutes.
  3. Season: In a small bowl, mix rice vinegar and sugar. Once the rice is cooked, stir in the vinegar mixture and let it cool.
2. Prepare the Tempura Shrimp
  1. Mix Batter: In a bowl, whisk tempura batter mix with cold water until smooth.
  2. Fry: Heat oil in a deep pan to 350°F (175°C). Dip shrimp in the batter and fry until golden and crispy. Drain on paper towels.
3. Make the Crab Filling
  1. Combine crab meat, mayonnaise, and lemon juice in a bowl.
  2. Season with salt and pepper to taste.
4. Assemble the Sushi Burrito
  1. Lay the Nori: Place a nori sheet shiny side down on a bamboo mat or clean surface.
  2. Add Rice: Spread a thin layer of rice evenly over the nori, leaving a 1-inch border.
  3. Layer Ingredients: Add crab filling, tempura shrimp, cucumber, carrot, bell pepper, avocado, and scallion in rows.
5. Roll It Up
  1. Roll Tight: Using a bamboo mat or your hands, roll the nori tightly around the filling.
  2. Seal: Moisten the edge of the nori with water to seal. Wrap in foil for easier handling if desired.
6. Serve
  1. Slice the burrito in half, if preferred, and serve with soy sauce, wasabi, and pickled ginger on the side.

Notes

  • Keep Rice Cool: Allow the rice to cool before assembling to prevent wilting the nori.
  • Crispness Matters: Serve the burritos immediately to enjoy the crisp tempura shrimp.

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