You will need
    • For rolls:
    • 1 Cup sushi rice;
    • 1 and ¼ Cup of water;
    • 3 tablespoons of vinegar for sushi;
    • 1 avocado;
    • 1 small cucumber;
    • 100 g salted salmon;
    • nori.
    • For the batter:
    • 1 egg;
    • 1 Cup flour tempura;
    • 1 Cup of water.
Pour the rice with water and place the saucepan on the fire. When the water boils, reduce the heat and cook the rice for 12-15 minutes. Do not mix him and do not open the lid of the pan. When the rice is cooked, let it cool down. It should be well warm but not hot. Then pour in the rice vinegar for sushi and mix well.
Prepare the stuffing for the rolls. Cut peel avocado and remove the stone. Cut the pulp in the form of elongated wedges. Cucumber cut into thin strips, and fish into thin slices.
Wrap with cling film Mat for sushi. Lay it on the nori sheet rough side up matte. Lightly sprinkle a sheet of seaweed with water. Moisten hands and gently spread the rice over the surface of the nori.
Start from the edges of 2-3 cm, and place on the rice stuffing. Lay the fish and avocado with cucumber as tightly as possible. Lift the edge of the bamboo Mat and holding his fingers stuffing, begin to gently fold roll. Uplotnaet the contents of the roll, gently pressing on the Mat.
Prepare the batter for the batter. Break the egg into a glass, pour it with water and whisk the mixture. In a deep bowl pour the sifted flour, Gradually add back the egg mixture with water and quickly knead the dough. The consistency of the batter should resemble liquid sour cream.
Preheat a skillet vegetable oil. Roll roll in flour, dip in batter and carefully lower into the hot oil. Roll fry for 1-2 minutes until Golden brown. Place it on a paper towel to drained excess oil.
Cut the roll with a sharp knife into several parts. Serve hot. Don't forget to serve a dish of pickled ginger and wasabi.