Shrimp Tempura Sushi Burrito Recipe

Rinse the short-grain rice under cold water until the water runs clear (3–4 rinses). Drain for 15 minutes.

Combine the rinsed rice and 2.25 cups water in a rice cooker or heavy saucepan. If using a saucepan, bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

While rice is resting, heat rice vinegar, sugar and salt in a small saucepan over low heat just until sugar dissolves; do not boil. Cool slightly.

Transfer rice to a shallow wooden or nonreactive bowl. Gently fold the vinegar mixture into the rice with a rice paddle or spatula until evenly coated. Fan the rice or let it cool to warm (not hot). Keep covered with a damp towel until assembly.

Prepare shrimp by making 3 shallow diagonal slits on the underside of each shrimp (to prevent curling). Pat dry with paper towels. Lightly season with 1/2 tsp kosher salt.

Set up dredge and batter: place 1/2 cup flour in a shallow dish for dredging. In a bowl, whisk together 3/4 cup flour, 1/4 cup cornstarch, and 1/2 tsp baking powder.

In a small chilled bowl, lightly beat the chilled egg and then whisk into the dry mix. Add the ice-cold seltzer water and stir briefly; batter should be lumpy — do not overmix (cold and a few lumps keeps tempura crisp). If batter seems too thick, add 1 tsp more seltzer at a time until it coats but remains airy.

Heat oil in a deep pot or heavy-bottomed pan to 350°F (175°C). Use a thermometer for accuracy. Line a tray with paper towels for drained shrimp.

Dredge each shrimp lightly in the 1/2 cup flour, shake off excess, then dip into the batter to coat. Immediately carefully lower into hot oil (work in batches to avoid overcrowding). Fry until golden and crisp, about 2–3 minutes per batch depending on size. Turn if necessary for even browning.

Remove shrimp with a slotted spoon to the paper towel-lined tray and let rest a minute. Keep warm in a low oven (about 200°F / 95°C) if making ahead.

Prepare vegetables: slice avocado, julienne the cucumber, shred the carrots if not pre-shredded, and thinly slice green onions. Drain pickled ginger.

If making homemade spicy mayo: mix 1/2 cup mayonnaise with 1–2 tbsp Sriracha (adjust to heat preference) and 1 tsp lemon juice. Stir until smooth.

Warm the unagi or sweet soy glaze slightly so it's pourable but not hot.

Prepare nori and rice

Place a sheet of plastic wrap on a clean surface or lay a bamboo rolling mat and cover with plastic wrap. Place one nori sheet on the plastic, rough side up (shiny side down). Wet your hands with a little water to prevent sticking. Spread about 1/2 cup of sushi rice lengthwise down the center of the nori in a roughly 3-inch-wide strip, leaving 1–1.5 inches free at the far long edge and a 1/2-inch border at the near edge.

Add fillings

Down the center of the rice strip, place 2–3 tempura shrimp lengthwise (tails may extend slightly). Arrange 1/4 of the sliced avocado, a handful (about 1/4 cup) of julienned cucumber, 1/4 cup shredded carrots, a tablespoon of pickled ginger, and a sprinkle of green onion. Drizzle about 1 tbsp spicy mayo and 2 tsp unagi sauce over the fillings. Sprinkle a pinch of toasted sesame seeds and a little furikake if using.

Roll burrito

Using the plastic wrap or mat, lift the near edge of the nori and rice, folding it over the fillings and tucking gently. Continue to roll firmly but gently, compressing into a tight burrito shape. Seal the far edge with a little water if needed. The plastic wrap helps form a compact roll — hold for 15–20 seconds to set shape.

Finish and slice

If you prefer an inside-out look, you can briefly pan-sear the burrito seam-side down in a hot skillet with a tiny smear of oil to crisp the nori, but this is optional. Place the wrapped burrito seam-side down and slice in half with a sharp, dampened knife for clean cuts. Wipe knife between cuts.

Repeat to make 4 burritos. Serve each with extra spicy mayo or sweet soy glaze for dipping. Garnish with additional sesame seeds, pickled ginger and green onion as desired.