If you’re a burrito and sushi fan like me, you will love Sushirritos. My Flaming Hot Cheeto-crusted Sushirritos are sushi rolls on steroids. They are ginormous and super customizable. I put all the ingredients I added, but you can put whatever ingredients you want in it. The crushed Flaming Hot Cheetos adds pretty colors and extra texture to the Sushirrito experience.
Sushirrito originated in San Francisco, California. The concept was first introduced by Peter Yen, founder of the first Sushirrito restaurant, which opened in 2011. Since then, the idea has gained popularity and inspired similar sushi-burrito fusion dishes in other parts of the United States and around the world.
Ingredients:
1.5 pounds Salmon mixture
4 pieces nori
4 cups sushi rice
2 cups hot Cheetos, crushed
8 shrimp tempura
8 ounces cream cheese, sliced
1 English Cucumber, sliced
Unagi Sauce
Sriracha Sauce
Salmon Mixture Ingredients:
1.5 pounds salmon filet, cooked
½ cup Japanese Mayo
¼ cup Sriracha Sauce
1/2 teaspoons salt
¼ teaspoon garlic powder
¼ teaspoon black pepper
Steps:
Make Salmon Mixture – Add all of the salmon mixture ingredients to a medium bowl and mix everything until well combined.
Make Sushirrito – Spread 1 cup of cooked sushi rice evenly on the nori and a layer of crushed Flaming Hot Cheetos. Flip it so the nori is facing up. Add salmon mixture, shrimp tempura, cream cheese, cucumber, and carrots, and drizzle on unagi sauce and Sriracha Sauce. Gently roll it up and wrap it up.
Tips:
- Salmon is such a versatile fish to cook. I cooked it on the flat-top grill, but you can cook it however you like until the internal temperature of the salmon reaches 135 degrees.
- Use whatever sushi ingredients you like!
- This is a great meal to make using leftovers
No Limit Cooking 
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