Sushi burrito with prawns

Name: sushi burrito with prawns
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Japanese
Ingredients: 250 g Sushi rice; 350 ml water; cucumber; 1 red pointed pepper; 1 avocado; 50 ml rice vinegar rice vinegar; 4 large tortilla wrap Ø 25 cm; 4 el wasabi mayonnaise; 80 g sushi ginger sushi ginger; 150 g crispy corn; 100 g carrot julienne; 100 g beetroot julienne; 1 liter peanut oil to fry; 8 torpedo shrimps

Burrito with sushi filling of shrimp, wasabi mayonnaise, ginger and rice.

Ingredients

Directions

Bring the sushi rice with the water and possibly salt to the boil, reduce the heat and leave to cook for 10 minutes with the lid on the pan.
Turn off the heat and leave the rice with the lid on the pan for another 15 minutes. Cut the cucumber lengthwise into 4 equal bars, remove the seed lists.
Cut the pointed bell in half lengthwise, remove the stem set and seeds and cut the bell pepper into long strips.
Cut the avocado half in half, remove the kernel and scoop out the pulp with a spoon. Cut into long strips.
Stir the rice vinegar through the rice. Divide the rice with the convex side of a spoon dipped in water evenly over the tortilla wraps.
Brush the rice with the wasabi mayonnaise. Divide the sushi ginger over it.
Then divide the cucumber, pepper, corn, carrot julienne, beetroot julienne and avocado over the entire length.
Heat the oil in a wokkentot about 180 ° C. Fry the shrimp in 3 min. Golden brown and drain on kitchen paper.
Put 2 shrimps in the middle of each tortilla in the length and roll the tortillas as tight as possible. Cut them and serve. Yummy! .