Go Back
Flamin’ Hot Sushi Burrito sliced in half with spicy layers
ChefMaster Emily

Flamin’ Hot Sushi Burrito & Shrimp Tempura Roll

Ready to light up your taste buds? This bold, crave-worthy twist on traditional sushi—with all the crunch, spice, and savory richness—wraps crispy shrimp, creamy avocado, fiery mayo, and crushed Flamin’ Hot Cheetos into one unforgettable bite.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Party Food
Cuisine: Japanese-American Fusion
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

Sushi Rice
  • short-grain sushi rice rinsed and cooked
  • rice vinegar seasoned with sugar and salt
Fillings
  • nori sheets
  • shrimp large, peeled, deveined
  • tempura batter mix
  • panko breadcrumbs
  • avocado sliced
  • cucumber julienned
  • carrots or cabbage thinly sliced
  • cream cheese optional
  • Flamin’ Hot Cheetos crushed
  • sriracha mayo
  • soy sauce and wasabi for serving

Equipment

  • Bamboo mat
  • Deep fryer or pan for frying

Method
 

  1. Rinse the sushi rice until water runs clear. Cook and season with rice vinegar, sugar, and salt. Let it cool until just warm.
  2. Dip shrimp in tempura batter, coat with panko, and deep fry until golden brown. Drain on paper towels.
  3. Prepare the fillings: slice avocado, cucumber, and cabbage. Crush Flamin’ Hot Cheetos into a fine powder.
  4. 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.
  5. 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

Customize with other proteins or make it veggie-friendly with tempura mushrooms or tofu. Control spice by adjusting sriracha or Cheetos amount.