Fried Spicy Tofu Sushi Burrito by Justincooksgood

Ingredients

• 2 cups cooked sushi rice
• 1 tbsp rice vinegar
• ½ tsp salt
• 1 tsp brown sugar
• 1 sheet nori
• 4 oz fava tofu, crumbled
• 1 sheet crushed nori (for tofu mixture)
• 1 tsp lemon juice
• 2 tbsp mayo
• 1 tsp sriracha
• ¼ tsp Old Bay seasoning
• ½ cucumber, julienned
• ½ avocado, sliced
• 1 cup all-purpose flour
• ¼ cup cornstarch
• ½ tsp salt (for batter)
• 1 tsp baking powder
• 1 cup ice water or soda water
• 1½ cups panko breadcrumbs
• Neutral oil, for frying
• Eel sauce, for serving
• Spicy mayo, for serving

Instructions

1. Season warm sushi rice with rice vinegar, salt, and brown sugar; fold gently and let cool slightly, about 5 minutes.
2. Make spicy tofu filling: combine crumbled fava tofu, crushed nori, lemon juice, mayo, sriracha, and Old Bay; mix well.
3. Lay the nori sheet on a bamboo mat or plastic wrap. Spread a thick, even layer of sushi rice across the nori, leaving a 1-inch border at the far edge.
4. Layer spicy tofu mixture, julienned cucumber, and avocado slices across the center of the rice.
5. Roll tightly like a burrito, tucking in the sides as you go; press firmly to seal. Refrigerate for 5 minutes to firm up.
6. Make the batter: whisk together flour, cornstarch, salt, and baking powder, then stir in ice water until just combined — a few lumps are fine.
7. Heat oil in a deep pan or pot to 375°F (190°C).
8. Dip the sushi burrito in the batter, letting excess drip off, then roll firmly in panko breadcrumbs to coat all sides.
9. Carefully lower into the hot oil and fry for 3–4 minutes, turning occasionally, until golden brown and crispy all over.
10. Remove and drain on a wire rack or paper towels for 1 minute. Slice in half and serve immediately with eel sauce and spicy mayo.