Fried California Sushi Roll

Ingredients

• 1-2 cups cooked sushi rice – cooled
• 1-2 seaweed nori wraps – wraps vary slightly in size per brand, *try to go for a smaller wrap size or cut the wraps to ~3/4 the size with scissors if using a large wrap.
• 3 sticks of imitation crab
• 1/2 avocado – sliced into thin slices
• 1/2 cucumber – sliced into thin slices
• 2 ounces cream cheese – optional
• 1 large egg
• 1/2 to 1 teaspoon sriracha – optional (depends on spice preference)
• 1 teaspoon soy sauce
• 1 cup panko bread crumbs
• oil for frying – corn, canola, peanut or any preferred frying oil
• 1 tablespoon eel or oyster sauce – can be found in the Asian food isle.
• French fried onions – optional
• 2 tablespoons spicy mayo

Instructions

1. Prep all of your fillings by slicing them into thin and long of strips.
2. Lay down a piece of plastic wrap over your sushi mat.
3. Add cooked sushi rice.
4. Lay another piece of plastic wrap over the top and press down or roll rice out with a rolling pin until it’s in a large enough rectangle to lay the nori wrap over and about 1/2 inch thick.
5. Remove the plastic wrap from the top.
6. Add nori wrapper over the top with the shiny side up.
7. Add imitation crab meat, avocado, cucumber a little spicy mayo and eel or oyster sauce.
8. Pull both sides of the underlying plastic wrap up so the roll goes together.
9. Use the sushi mat, a towel or your hands to press the roll into a long cylinder and pack rice around the ends so the whole role is enclosed.
10. In a rectangle baking dish that will fit the sushi roll, add the egg, sriracha and soy sauce and whisk together.
11. Roll the roll in the panko bread crumbs.
12. Heat about 1-2 inches of oil in a skillet to about 350 F. to 360 F. degrees.
13. Lay the sushi roll in the skillet and cook for 2-3 minutes per side or until outsides are golden brown, remove from oil and onto a paper towel or cooling wrack so the excess oil can run off.
14. Add the spicy mayo, eel or oyster sauce and optional French fried onions.
15. Slice the roll by using a sharp or serrated knife, dripped in rice vinegar or water in between each slice so it doesn’t get sticky and ruin your roll.
16. To make your own spicy mayo add together 2 tablespoons mayo to 1-2 teaspoons sriracha depending on desired spiciness and mix until smooth.