Panko-crusted Fried Avocado Maki Sushi with Wasabi Crème Fraîche

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

 * 1) Thoroughly mix crème fraîche, lemon juice and wasabi; reserve.
 * 2) Lay first nori sheet, shiny side down, on a bamboo sushi mat.
 * 3) Put pieces of cucumber, carrot, red and yellow bell pepper and avocado in a strip horizontally at front edge of nori sheet.
 * 4) Using the sushi mat, tightly roll nori sheet from front to back edge.
 * 5) Remove mat; repeat 11 times more.
 * 6) Reserve.
 * 7) Lay second nori sheet, shiny side down, on a bamboo sushi mat.
 * 8) Cover it with 1 cup of sushi rice from front edge to within 1 inch of back edge.
 * 9) Place 1 reserved vegetable roll horizontally midway between front and back edge of nori.
 * 10) Lift the front edge and fold it to the exposed back edge of nori.
 * 11) Using the sushi mat, firmly shape the roll; repeat 11 times more.
 * 12) Reserve.

Just before service

 * 1) Mix the panko and furikake together; spread mixture in a shallow pan.
 * 2) Beat eggs; reserve in a shallow dish large enough to fit a whole sushi roll.
 * 3) Lightly dust each sushi roll with flour; then dip in egg.
 * 4) Next, roll in panko mixture.
 * 5) Reserve rolls.

Per order

 * 1) Quickly deep fry 1 sushi roll until golden brown and crisp, about 1 minute.
 * 2) Pat rolls with a towel to remove excess oil.
 * 3) Using a thin, sharp knife, trim ends of sushi, then cut into 8 or 10 slices.
 * 4) Arrange on a serving dish with about 1 tablespoon crème fraîche mixture on the plate.

Seasoned sushi rice

 * 1) Heat rice vinegar, sugar and salt until sugar and salt dissolve; cool.
 * 2) Reserve.
 * 3) Wash medium-grain Japanese rice until the water runs clear; drain well.
 * 4) Put rice, water, and konbu in a large pot.
 * 5) Bring to a boil; reduce to a simmer.
 * 6) Cook over very low heat until rice is tender and water is absorbed, about 15 minutes.
 * 7) Let rest 10 minutes.
 * 8) Immediately put rice in a large bowl; remove konbu.
 * 9) 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.
 * 10) Cover rice with a towel; cool.
 * 11) Yield: 3 quarts.