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Tempura Shrimp Sushi Burritos

  • Author: Joy the Baker
  • Prep Time: 60
  • Total Time: 1 hour



For the Sushi Rice

  • 2 cups short-grain sushi rice
  • 2 cups water
  • 1/4 cup white wine vinegar
  • 1/4 cup rice vinegar
  • 1/4 cup granulated sugar
  • 1 tablespoons plus 1 teaspoon salt

For the Tempura Shrimp

  • 1 cup tempura batter mix
  • 3/4 cup cold water
  • 1 pound shrimp, deveined and tails removed
  • salt and pepper
  • 1/2 cup cornstarch
  • vegetable or canola oil, for frying

For the Burritos

  • 8 sushi nori sheets
  • 1 ripe avocado, pitted and thinly sliced
  • 10 blanched and cooled asparagus spears
  • sliced cucumber
  • sliced red pepper
  • thinly sliced carrots
  • sliced radishes
  • thinly sliced jalapeno
  • soy sauce
  • wasabi paste
  • 1/3 cup mayonnaise + 1 1/2 tablespoons sriracha


  1. To make the sushi rice, place rice in a fine mesh strainer and run under cool water for 2 minutes, until the starch rinses away and the water runs clear. Transfer rice to a medium saucepan and top with 2 cups water. Bring to a simmer over medium heat. Cover, lower heat, and simmer until water is completely absorbed (be sure not to lift the lid off the pan), for about 20 minutes. Remove from heat, keep the rice covered and allow to steam and cool for 15 minutes. Remove the lid, fluff rice and allow to cool completely.
  2. In a small saucepan, stir together white wine vinegar, rice vinegar, sugar and salt. Heat until the sugar and salt are just dissolved. Remove from the heat and allow to cool to room temperature.
  3. Transfer rice to a large bowl. Lightly drizzle half of the vinegar mixture over the rice and use a spoon or spatula to stir the seasoning into the rice. Add the remaining seasoning, stirring to combine, creating a slightly sticky rice.
  4. Allow to rest while you make the tempura shrimp.
  5. To make the shrimp, in a medium bowl whisk together tempura batter mix, and a big pinch of salt and pepper. Whisk in the cold water until smooth and let sit for 10 minutes. Place shrimp in a bowl and season with salt and pepper.
  6. In a medium skillet over medium heat, add oil about 2-inches deep. Add a fry thermometer and heat to 350 degrees F.
  7. To fry the shrimp, toss shrimp very lightly in cornstarch. Shake off excess cornstarch and lightly coat in batter and transfer to hot oil. I added about 8 shrimp to the pan, so cooking in batches is best. Heat until lightly golden brown, about 2 minutes. Transfer to a wire rack over a piece of paper towel until ready to assemble.
  8. To make the burritos, place a sheet of nori on the counter. Spoon about 1/3 cup of rice onto the nori and use clean, damp hands to press the rice to about 1/4-inch to the edges of the nori. Starting on the left side, layer the toppings next to one another adding two slices of avocado, asparagus, cucumber, red peppers, carrots, radishes, and jalapenos.
  9. Layer across the rice to cover about half of the sushi. Top with three shrimp.
  10. Drizzle with sriracha mayonnaise (I used a small pastry bag with the tip cut off).
  11. Carefully (this is the tricky part) roll into one giant roll, using the rice to help the edges stick. Slice in half and continue to make more burritos. Enjoy with soy sauce and wasabi cream!


  • Serving Size: 4