Crispy Big Rolls

Ingredients for 2 servings:

• 1 salmon, raw
• 2 carrots
• 1 cucumber(s)
• 1 avocado(s)
• some Philadelphia
• 4 nori sheets
• Rice (sushi rice)
• 1 egg white
• some breadcrumbs
• Fat for the pan

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Sushi

Cook the sushi rice as usual (you can use the recipe from the database if necessary). Peel the carrots and quarter them lengthwise. Cut the cucumber into 1-1 1/2 cm wide strips. Briefly sauté the carrot and cucumber strips in a pan with a little water, sugar, and salt, then let cool. Cut the salmon lengthwise into strips, just like the avocado. Now cover the nori sheet with sushi rice. Place the filling ingredients in the first third and spread some of the cream cheese lengthwise (ideally along the salmon). Brush the uncut sushi roll with a little beaten egg white and roll it in the breadcrumbs. Immediately fry in a hot pan with a little (!) fat until browned (not too long, so the fish doesn’t overcook; this goes really quickly). Pat dry with kitchen paper and slice. It tastes especially good with soy sauce, pickled ginger, and Thai chili sauce! The recipe can also be supplemented with surimi and pickled mustard greens.