Crispy Sushi Burrito with Salmon

Wash the sushi rice for about 10 minutes until the water runs clear. Add 2 cups water to the rice and bring to a boil. Reduce heat to level 3–4 and cook with the lid closed for 15 minutes. Check if the rice sticks to the bottom, if yes, add a little water, stir gently, reduce heat to level 1, and cook for another 15 minutes. Remove from heat and let cool with the lid still on.

In a small pan, combine rice vinegar, sugar, and salt. Bring to a boil until everything dissolves. Let it cool slightly, then pour over the sushi rice. Use an inverted spoon to gently mix without mashing the rice. Let the rice cool completely.

Rub the salmon with 1 tbsp salt and 1 tbsp sugar. Place it in an airtight glass container and let it rest in the fridge for 1 hour. After that, rinse with water and pat dry. Cut the salmon into long strips.

Cut the cucumber and avocado into long strips. Put the cream cheese into a piping bag for easier assembly.

Mix 1/2 cup water with 1/3 cup flour until you get a batter with a dinner pancake-like consistency. It should be smooth and not too thick. Prepare the panko in a separate bowl.

Place a sheet of nori on a sushi mat wrapped in plastic wrap. Add a thin layer of sushi rice, leaving the end free. Add cucumber, avocado, salmon, and a line of cream cheese.

Roll it up like a normal sushi roll, using the mat to help shape it tightly. Brush the open edge with water and seal it well.

Dip the sealed burrito into the batter, then coat it with panko. Fry until golden and crispy on all sides.

Drizzle with ketchup-mayo and teriyaki or unagi sauce. Serve immediately.