Get the recipe here...
In Park Slope, Brooklyn, we found really good sushi and really good Mexican food. So we asked ourselves, how can we combine the two? The answer: A burrito combining tempura shrimp with fresh, spicy Mexican ingredients, wrapped in an inside-out sushi roll instead of a tortilla. Obviously.
Sushi rice (prepared and cooled according to package instructions, or get from a local Asian restaurant)
1 sheet nori paper (dried seaweed)
3,5 dl all-purpose flour
0,5 dl club soda or seltzer water, cold
1 egg yolk
6 tiger shrimp, peeled and deveined
Oil for frying
2,5 dl frozen edamame peas
1 tablespoon soy sauce
1 tablespoon sesame seeds
Avocado Wasabi Spread:
1 ripe avocado, mashed
2 teaspoons wasabi powder
Juice of ½ lime
Mango Ginger Salsa:
1 ripe mango, chopped
0,5 dl chopped cilantro
2 tablespoons pickled ginger, chopped
¼ red onion, chopped
Diced fire-roasted tomatoes, ½ a small can’s worth
Juice of 1 lime
Pinch salt and pepper
1 teaspoon soy sauce
1 dl mayonnaise
2 tablespoons sriracha
Add yolk and club soda/seltzer to a mixing bowl and whisk in flour to combine. (The foamy seltzer lightens the batter.) Dip shrimp in batter, then transfer to a deep fryer or a pan with hot oil, and fry until golden and delicious. Drain on paper towel and hit with a pinch of salt.
Add all ingredients to small pan and sauté until nice and crispy.
Combine all ingredients in a small bowl and mash to combine.
Mango Ginger Salsa:
Combine all ingredients in a small bowl and mix to combine.
Mix mayo and sriracha in a zip bottle.
Place nori sheet on a sheet of plastic wrap. Press sushi rice onto the nori sheet until it’s fully covered, then flip the nori sheet over. Spread some avocado wasabi spread on the nori, then sprinkle on some edamame peas. Place 3 pieces of shrimp on top, and top those with some salsa. Carefully roll the sides of the plastic sheet inward to wrap it all up, and fry it in a pan until crispy and browned on all sides. You can also use a deep fryer. Hit it with some spicy mayo and sesame seeds, top with more salsa, and cut that bad boy up!
Monday, 08. June 2015