400 g sushi rice, cooked
4 dried seaweed sheets
100 ml mirin
100 ml soy sauce
1 tbsp sugar
1 cucumber
1 avocado
250 g salmon fillets
1 sweet potato
2 tbsp wasabi paste
6 flour
2 eggs
6 tbsp panko breadcrumbs
150 ml vegetable oil
For Nitsume Sauce:
sushi ginger
soy sauce
wasabi paste
Quarter and deseed the cucumber then cut into matchsticks. Halve and pit the avocado and cut the flesh into slices. Cut salmon into long strips. Halve dried seaweed sheets lengthwise and transfer to a sushi mat.
Peel the sweet potato, cut into thin strips, transfer to a frying pan and fry until the sweet potato becomes soft.
With damp hands, spread cooked sushi rice evenly onto the seaweed sheet. Spread wasabi paste in the center of the sushi rice. Fill with avocado and sweet potato for a vegetarian roll, or salmon and cucumber.
Roll together tightly using the sushi mat. Add the flour, eggs, and panko to separate deep plates or bowls. Dredge the sushi rolls first in flour, then egg, then panko.
Heat vegetable oil in a large frying pan and fry the sushi rolls until browned on all sides.
Slice the fried rolls into pieces and drizzle with the nitsume sauce. Serve with sushi ginger, soy sauce, and wasabi. Enjoy!
Nitsume Sauce:
Add mirin, soy sauce, and sugar to a small pot over medium heat and let simmer until thickened. Remove from heat and let cool down.
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