Savoring Japan: Tempura Sushi Burrito Recipe

Today’s Inspiration: A Taste of Japan

I’m excited to share a new recipe with you today that was inspired by my recent trip to Japan. The flavors and ingredients I experienced there left a lasting impression on me, and I wanted to recreate a dish that would bring back those memories. Today, I’ll be showing you how to make a unique and delicious Tempura Sushi Burrito — a fusion of Japanese and Mexican cuisine that will surely surprise your taste buds.

Ingredients:

• sushi rice (cooked) – 300g
• norimaki seaweed sheets – 4 sheets
• tempura shrimp – 200g
• avocado (sliced) – 1
• cucumber (julienned) – 1
• pickled ginger – 50g
• wasabi paste – 2 tsp
• soy sauce – 3 tbsp

Kitchen Tools:

• bamboo sushi mat
• sharp knife
• cutting board
• rice cooker
• deep fryer

To start, lay a norimaki seaweed sheet on the bamboo sushi mat. Spread a layer of sushi rice evenly over the seaweed, leaving a small border at the top. Arrange the tempura shrimp, avocado slices, cucumber, pickled ginger, and a drizzle of wasabi paste on top of the rice.

Carefully roll the sushi burrito using the bamboo mat, pressing gently to seal the edge. Slice the burrito into rounds using a sharp knife. Serve with soy sauce for dipping.

This Tempura Sushi Burrito weighs approximately 400g in total and makes 4 servings. Each serving is around 100g and contains approximately 250 calories.

One unique tip for this recipe is to lightly toast the norimaki seaweed sheets before assembling the burrito. This will add a smoky flavor to the dish and enhance the overall experience.

I hope you enjoy trying out this fusion dish and feel free to get creative with your own fillings and variations. Let me know how it turns out for you!