Crispy Panko-Fried Salmon Sushi Burrito by Delicatekiitchen

Ingredients

• 2 cups cooked sushi rice
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 2 large nori sheets
• 200g (7 oz) fresh sushi-grade salmon, sliced
• 1 ripe avocado, sliced
• 1/2 cucumber, julienned
• 4 tbsp cream cheese, softened
• 1 cup panko breadcrumbs
• 2 eggs, beaten
• Neutral oil, for frying (about 2 cups)
• Soy sauce or spicy mayo, for serving

Instructions

1. Season warm cooked sushi rice with rice vinegar, sugar, and salt; fold gently and let cool to room temperature, about 10 minutes.
2. Lay a nori sheet on a flat surface. Spread an even layer of sushi rice over the nori, leaving a 2 cm border at the top edge.
3. Spread 2 tbsp cream cheese across the centre of the rice, then layer salmon slices, avocado, and cucumber in a horizontal line.
4. Roll the nori tightly into a burrito shape, pressing firmly to seal; repeat with the second roll. Refrigerate both rolls for 10 minutes to firm up.
5. Set up a breading station: beaten eggs in one shallow bowl, panko in another. Dip each roll in egg, letting excess drip off, then roll firmly in panko until fully coated.
6. Heat neutral oil in a deep pan or wok to 175°C (350°F). Fry each burrito for 2–3 minutes per side, turning carefully, until deep golden and crunchy all over.
7. Transfer to a wire rack or paper towel-lined plate to drain for 1 minute, then slice in half on a diagonal and serve immediately with soy sauce or spicy mayo.