Method
Thoroughly mix creme fraiche, lemon juice and wasabi; reserve. Lay 1 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 1 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.
Shortly before serving, mix the panko and furikake together. Spread the 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.
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 Tbsp Wasabi Creme Fraiche on the plate.
Yields: 12 servings.
Recipe courtesy of the California Avocado Commission.