Deep Fried Pork Panko Ahi Tuna Sushi Burrito
- 1 cup sushi rice
- 2 large sheets of seaweed
- 2 tsp. seasoned rice vinegar
- 1 avocado, sliced
- 1/4 cup seaweed salad
- 1/4 cup sushi grade tuna
- 2 imitation crab sticks
- Spicy mayo
- Oil for frying
- 1 cup Pork Panko
Recipe courtesy of our friend: @thedoubleeaterz
Begin by cooking your sushi rice according to package directions. Once rice is cooked transfer to a metal bowl and add in rice vinegar, mixing gently, making sure not to break apart the rice grains.
Lay both sheets of seaweed shiny side down on sushi mat lined with cellophane and connect them by spreading a tiny amount of rice on one edge and pressing down the other sheet to create one large seaweed. Spread the remaining rice overtop, leaving a 1cm border at the top.
Next, begin assembling all the fillings. Place lettuce down first, followed by sushi grade tuna (you can marinate it in soy sauce or leave it plain), crab sticks, sliced avocado, seaweed salad, and spicy mayo.
Start at one end and begin rolling your burrito, making sure it is tight and no filling is coming out.
Preheat your oil to medium heat for frying.
Mix together flour, 1 egg, and cold water, adjusting the water/flour until you get a thin batter consistency.
Dip your sushi burrito into batter, generously roll in Pork Panko, and deep fry until golden brown and crispy.
Slice your sushi burrito in half, drizzle with more spicy mayo, and enjoy!