Ready to light up your taste buds? This Flamin Hot Sushi Burrito & Shrimp Tempura Roll combo is a bold, crave-worthy twist on traditional sushi—with all the crunch, spice, and savory richness rolled into one unforgettable bite. Think crispy shrimp, creamy avocado, fiery mayo, and a blanket of crushed Flamin Hot Cheetos, all wrapped up in seaweed and rice. Whether you’re craving something extra or looking to wow your sushi-loving crew, this recipe is pure flavor fireworks. Trust me, you’re gonna love this spicy sushi mashup.
Table of Contents
Why You’ll Love This Recipe
- Spicy, crunchy, and ridiculously satisfying
- Combines the best of both worlds: classic roll + burrito twist
- Fun to build and totally customizable
- Perfect for sushi night, parties, or Netflix binging
- That Flamin Hot Cheetos topping? Total game-changer
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Dinner / Party Food |
| Cuisine | Japanese-American Fusion |
| Prep Time | 25 minutes |
| Cook Time | 20 minutes |
| Total Time | 45 minutes |
| Skill Level | Moderate |
| Focus Keyword | Flamin’ Hot Sushi Burrito |
Flamin’ Hot Sushi Burrito & Shrimp Tempura Roll
Ingredients
Equipment
Method
- Rinse the sushi rice until water runs clear. Cook and season with rice vinegar, sugar, and salt. Let it cool until just warm.
- Dip shrimp in tempura batter, coat with panko, and deep fry until golden brown. Drain on paper towels.
- Prepare the fillings: slice avocado, cucumber, and cabbage. Crush Flamin’ Hot Cheetos into a fine powder.
- For the sushi roll, place nori shiny side down on bamboo mat. Spread rice, then layer shrimp tempura, avocado, and cucumber. Roll tightly and slice. Drizzle with sriracha mayo and sprinkle with Cheetos dust.
- For the burrito, lay a full nori sheet on parchment. Spread rice, then layer shrimp, avocado, cream cheese, cabbage, sriracha mayo, and Cheetos crumbs. Roll burrito-style, slice, and serve.
Notes
How to Make Flamin Hot Sushi Burrito & Shrimp Tempura Roll
1. Cook & Season the Rice
Rinse your sushi rice until the water runs clear, then cook and season it with rice vinegar, sugar, and salt. Let it cool until it’s just warm.
2. Fry That Shrimp Tempura
Dip shrimp in tempura batter, roll in panko, and fry until golden brown and crispy. Drain on paper towels and try not to eat them all before assembling!
3. Prep the Fillings
Slice avocado, cucumber, and veggies into thin strips. Crush Flamin’ Hot Cheetos into a fine powder—yes, this is the spicy sushi magic dust.
4. Roll the Shrimp Tempura Roll
Place a nori sheet shiny side down on a bamboo mat. Spread rice evenly, add a strip of shrimp tempura, avocado, and cucumber. Roll it tight! Slice into pieces and top with spicy mayo and Cheeto dust.
5. Build the Sushi Burrito
Lay out a large piece of parchment or plastic wrap. Place a full nori sheet, then spread rice across it in a rectangle. Layer your fillings: shrimp, avocado, cream cheese, crunchy cabbage, sriracha mayo, and a heavy sprinkle of Cheetos crumbs. Roll it up burrito-style—tuck and roll tightly!
Pro Tips for Sushi Success
- Wet your hands to prevent rice from sticking during assembly.
- Use a super sharp knife to slice rolls—wipe between cuts for clean edges.
- Freeze the burrito for 5 minutes before slicing if you want it extra tidy.
- Add a splash of sesame oil or eel sauce for deeper umami flavor.
Flavor Variations
- Tuna or salmon – Sub for shrimp if you’re going raw.
- Creamy avocado bomb – Add spicy guac to your burrito for a creamy upgrade.
- Veggie-only – Tempura sweet potato, tofu, or mushroom are amazing stand-ins.
- Extra heat – Add jalapeños or swap sriracha mayo for ghost pepper sauce!
If you’re not into seafood, swap the shrimp with crispy chicken like we did in our Chicken Tempura Roll—it’s just as crunchy and wildly satisfying.
Serving Suggestions
- Pair with miso soup or a crisp seaweed salad.
- Serve sushi-style with pickled ginger, soy sauce, and wasabi.
- For a party, slice burritos into pinwheel pieces with spicy mayo for dipping!
Want to round out your spicy sushi night with something warm and comforting? Serve it alongside our soul-soothing Cozy Cabbage Roll Soup for the ultimate flavor contrast.
Make-Ahead & Storage Tips
- Make-Ahead: You can fry the shrimp and prep fillings a few hours ahead. Just assemble right before serving.
- Storage: Store leftovers in an airtight container in the fridge for up to 24 hours.
- Leftovers: Burritos can get a little soggy—if that happens, eat them cold or lightly pan-sear for a crispy wrap.
- Freezing: Not ideal—tempura and avocado don’t freeze well.
- Reheating: Reheat only the shrimp if needed—do not microwave assembled sushi!
FAQs
Can I make this sushi burrito without raw fish?
Absolutely! This recipe uses cooked shrimp tempura, so it’s perfect for sushi lovers who want to skip raw seafood.
What’s the best rice for sushi burritos?
Short-grain Japanese sushi rice is the gold standard—it gets sticky and holds the burrito together perfectly.
Are Flamin Hot Cheetos really necessary?
Yes. Okay, maybe not necessary, but they add the ultimate crunch + kick. Totally worth it!
How spicy is this recipe?
Moderately spicy. You can control the heat with how much sriracha or Flamin Hot Cheeto topping you use!
Final Thoughts
There’s something wildly satisfying about fusing fun snack food with sushi elegance—and this Flamin Hot Sushi Burrito & Shrimp Tempura Roll brings all the drama in the best way. Whether you’re treating yourself to a spicy solo night in or sharing sushi with friends, this recipe is one of those make-once-and-crave-forever creations. So grab those chopsticks (or your hands, we won’t judge) and dive in.