Sushi: Deep Fried Kappa Maki with Sriracha Mayonnaise and Basil Sauce

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 Basil Sauce:

1. Place the basil in boiling water for a few minutes until it softens and then dry it very well.
2. In a food processor or blender, add the sunflower oil, basil and pepper and blend until it thickens to make the basil oil, then remove the mixture.
3. Clean the food processor or blender with a paper towel and beat 1 egg and 2 yolks, slowly adding the basil oil, then a little salt and half a lime.
4. Put the mixture in a glass bowl and freeze it with water and ice.

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. Using a peeler, remove the peels from the celery and discard them in water with ice. Separate the sprouts in a baking pan.
2. Cut the Kappa Maki into equal pieces and place them on the plate.
3. On top of the Kappa Maki pieces, place the celery peels, the sprouts and a drop of Basil Sauce.
4. Serve the mayonnaise next to it or in a separate bowl Sriracha, along with the Basil Sauce.