Crispy Chicken Sushi Burritos

Ingredients

• 2 cup special sushi rice (Rinsed until the water runs almost clear)
• 2.5 cup water for cooking the rice
• 2 tbsp rice vinegar
• 1 tsp sugar
• 0.5 tsp salt for seasoning the rice
• 1 lb chicken breast (It can also be substituted with beef, shrimp, or tuna)
• salt for the chicken (To taste)
• ground black pepper (To taste)
• paprika for the chicken (To taste)
• garlic powder (To taste)
• onion powder (To taste)
• 4 nori seaweed sheets (Place them shiny-side up)
• 1 cucumber (Cut into strips)
• 1 avocado (Cut into strips)
• 4 oz cream cheese (Cut or arranged into strips)
• 1.5 cup all-purpose flour (For the breading)
• 1.5 cup water for the breading mixture
• paprika for the mixture (To taste)
• 2 cup breadcrumbs (Crushed plain cereal can also be used; approximate amount, enough to coat the burritos)
• 4 cup vegetable oil for frying (Only part of it will be absorbed; use enough oil to fry over medium-low heat)
• eel sauce (For serving, optional)
• chipotle dressing (For serving, optional)

Steps

1. 1

   Rinse the 2 cups of sushi rice several times, until the water runs almost clear. Drain it well.

2. 2

   Place the 2½ cups of water in a pot or large skillet and heat it. When hot, add the rinsed rice.

3. 3

   When the rice begins to boil, cover the pot, reduce the heat to medium-low, and cook for 20 minutes, until the liquid is absorbed and the rice is tender.

4. 4

   Spread the cooked rice on a tray so it cools quickly. Do not roll it while it is very hot.

5. 5

   In a small bowl, mix the rice vinegar, sugar, and ½ teaspoon of salt until combined.

6. 6

   Pour the vinegar mixture over the warm or cooled rice and mix gently to season it without crushing the grains too much. Set aside.

7. 7

   Season the chicken breast on both sides with salt, pepper, paprika, garlic powder, and onion powder.

8. 8

   Cook the chicken in a hot skillet until well browned on both sides and completely cooked through in the center, reaching an internal temperature of 74 °C. Remove it and let it rest for a few minutes.

9. 9

   Cut the cooked chicken into thin, even strips.

10. 10

    Place a bamboo mat on the work surface and put a sheet of nori on top, shiny-side up.

11. 11

    Spread a layer of rice over the seaweed, pressing it gently so it is compact and even without tearing the sheet.

12. 12

    Place strips of cucumber, chicken, avocado, and cream cheese in the center. Adjust or omit the filling ingredients according to your preference.

13. 13

    Roll the seaweed with the help of the bamboo mat, pressing firmly as you go so the filling stays securely in place and the roll does not open. Repeat with the remaining ingredients to make 4 burritos, possibly up to 5 depending on their size.

14. 14

    In a bowl, whisk the flour, water, and paprika until you have a smooth mixture, similar to a thin batter for breading.

15. 15

    Dip each burrito into the flour mixture, coating it completely.

16. 16

    Then roll each burrito in the breadcrumbs or crushed plain cereal until well coated.

17. 17

    Heat enough oil in a pot or deep skillet over medium-low heat. Fry the burritos in batches, turning them carefully, until the coating is golden and crispy. Medium-low heat helps prevent them from burning before they heat through.

18. 18

    Drain the burritos on a rack or paper towels. Serve them hot with eel sauce and chipotle dressing, if desired.

Notes

The creator indicates that the filling can be replaced with beef, shrimp, or tuna, and that some ingredients can be omitted or added. The amount of oil indicated is approximate for frying; the actual absorption will be much lower. Handle the rolls firmly to prevent them from coming apart.

Nutrition per serving

• main course
• street food
• sushi
• crispy
• fried
• chicken
• Japanese-inspired
• unique food