Panko-crusted Fried Avocado Maki Sushi with Wasabi Crème Fraîche

Ingredients

 * 1 Cup Creme fraiche
 * 1 ½ Tbsp Fresh lemon juice (or to taste)
 * 1 ½ 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
 * Yellow bell pepper, julienned
 * 1 ½ Pounds California Avocados, cut in thin wedges
 * Seasoned Sushi Rice - Recipe follows
 * 9 oz Panko (Japanese bread crumbs) (1 -1/4 quarts)
 * 3 Cups Nori Komi Furikake (Japanese seasoning of seaweed and sesame seed)
 * 8 Eggs
 * 3 Cups Flour

Directions
METHOD

Thoroughly mix crème fraiche, 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 fraiche mixture on the plate.

Seasoned Sushi Rice

Heat 1-1/2 cups rice vinegar, 1 cup sugar and 1/2 cup salt until sugar and salt dissolve; cool. Reserve. Wash 1 quart medium grain Japanese rice until the water runs clear; drain well. Put rice, 1-1/2 quarts water, and one 4-inch piece of konbu (dried kelp) 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 1-1/3 cups; take care not to add too much, which will make rice mushy. Cover rice with a towel; cool. Yield: 3 Quarts.