Sushi : Deep Fried Kappa Maki with Sriracha Mayo | Sushi : Deep Fried Maki with Sriracha Mayo

For Kappa Maki:

1. Boil the Oriental Express Sushi Rice according to the instructions on the package and then transfer to a deep pot to cool slightly.
2. Mix the Blue Dragon Japanese Rice Vinegar with the sugar and salt and beat until the mixture is homogenized.
3. Stirring vigorously, gradually add Vinegar Dressing to the Rice and blow on it to cool.
4. Place a sheet of Oriental Express Sushi Nori on the bamboo mat and spread 80 g of rice along the length of the sheet, leaving about 0.5 cm from the far side.
5. Cut the cucumber into long strips without the peel and seeds and place them lengthwise on the rice.
6. Cut the avocado into long strips without the skin and place them lengthwise on the rice.
7. Put some Rice Vinegar on the free side with your finger.
8. Wrap with the bamboo mat and coat the Kappa Maki with the flour, eggs and panko.
9. Fry in a deep fryer until golden, then remove and dry on paper towels.

For the mayonnaise Sriracha:

1. Using a blender or mixer, whisk together the Sriracha Chili Sauce Oriental Express, the Polos Wasabi Oriental ExpressMustard Dijon, 1 egg, 2 egg yolks, the lime and slowly add the sunflower oil until it thickens.
2. Add salt.

Serving:

1. Cut the Kappa Maki into equal pieces and place them on the plate.
2. Serve the mayonnaise next to it or in a separate bowl Sriracha.