Panko-crusted Fried Avocado Maki Sushi with Wasabi Crème Fraîche

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== Ingredients ==
* 1 cup crème fraîche
* 1½ tbsp fresh lemon juice (or to taste)
* 1½ tbsp wasabi paste (or to taste)
* 24 toasted nori sheets
* 1 Japanese cucumber (10 inches long), cut into thin wedges about 5 inches long
* 1 carrot, large, julienned
* 1 red bell pepper, julienned
* 1 yellow bell pepper, julienned
* 1½ pounds California avocados, cut in thin wedges
* Seasoned sushi rice - recipe follows
* 9 oz panko (Japanese bread crumbs) (1¼ quarts)
* 3 cups nori komi furikake (Japanese seasoning of seaweed and sesame seed)
* 8 eggs
* 3 cups flour
=== Seasoned sushi rice ===
* 1½ cups rice vinegar
* 1 cup sugar
* ½ cup salt
* 1 quart medium-grain Japanese rice
* 1½ quarts water
* 4-inch piece of konbu (dried kelp) 
== Directions ==
# Thoroughly mix crème fraîche, lemon juice and wasabi; reserve.
# Lay first nori sheet, shiny side down, on a bamboo sushi mat.
# Put pieces of cucumber, carrot, red and yellow bell pepper and avocado in a strip horizontally at front edge of nori sheet.
# Using the sushi mat, tightly roll nori sheet from front to back edge.
# Remove mat; repeat 11 times more.
# Reserve.
# Lay second nori sheet, shiny side down, on a bamboo sushi mat.
# Cover it with 1 cup of sushi rice from front edge to within 1 inch of back edge.
# Place 1 reserved vegetable roll horizontally midway between front and back edge of nori.
# Lift the front edge and fold it to the exposed back edge of nori.
# Using the sushi mat, firmly shape the roll; repeat 11 times more.
# Reserve.
=== Just before service ===
# Mix the panko and furikake together; spread mixture in a shallow pan.
# Beat eggs; reserve in a shallow dish large enough to fit a whole sushi roll.
# Lightly dust each sushi roll with flour; then dip in egg.
# Next, roll in panko mixture.
# Reserve rolls.
=== Per order ===
# Quickly deep fry 1 sushi roll until golden brown and crisp, about 1 minute.
# Pat rolls with a towel to remove excess oil.
# Using a thin, sharp knife, trim ends of sushi, then cut into 8 or 10 slices.
# Arrange on a serving dish with about 1 tablespoon crème fraîche mixture on the plate.
=== Seasoned sushi rice ===
# Heat rice vinegar, sugar and salt until sugar and salt dissolve; cool.
# Reserve.
# Wash medium-grain Japanese rice until the water runs clear; drain well.
# Put rice, water, and konbu in a large pot.
# Bring to a boil; reduce to a simmer.
# Cook over very low heat until rice is tender and water is absorbed, about 15 minutes.
# Let rest 10 minutes.
# Immediately put rice in a large bowl; remove konbu.
# Sprinkle hot rice with reserved sushi vinegar mixture, turning rice over with a wooden paddle, until rice is flavored evenly, using about 1⅓ cups; take care not to add too much, which will make rice mushy.
# Cover rice with a towel; cool.
# Yield: 3 quarts.
Category:Sushi Recipes
Category:Crème fraîche Recipes
Category:Glutinous rice Recipes
Category:Hass avocado Recipes
Category:Japanese cucumber Recipes
Category:Kombu Recipes
Category:Nori Recipes
Category:Red bell pepper Recipes
Category:Yellow bell pepper Recipes
Category:Carrot Recipes