Step 1

Prep all of your fillings by slicing them into thin and long of strips.

Step 2

Lay down a piece of plastic wrap or parchment paper over your sushi mat.

Step 3

Add cooked sushi rice.

Step 4

Lay another piece of plastic wrap or parchment paper over the top and press down or roll rice out with a rolling pin until it’s in a large enough rectangle to lay the nori wrap over and about 1/2 inch thick.

Step 5

Remove the plastic wrap or parchment paper from the top.

Step 6

Add nori wrapper over the top with the shiny side up and rough side down.

Step 7

Add imitation crab meat, avocado, cucumber, cream cheese, a little spicy mayo and eel or oyster sauce.

Step 8

Pull both sides of the underlying plastic wrap up so the roll goes together.

Step 9

Use the sushi mat, a towel or your hands to press the roll into a long cylinder and pack rice around the ends so the whole role is enclosed.

Step 10

In a rectangle baking dish that will fit the sushi roll, add the egg, sriracha and soy sauce and whisk together.

Step 11

Roll the roll in the panko bread crumbs.

Step 12

Heat about 1-2 inches of oil in a skillet to about 350 F. to 360 F. degrees.

Step 13

Lay the sushi roll in the skillet and cook for 2-3 minutes per side or until outsides are golden brown, remove from oil and onto a paper towel or cooling wrack so the excess oil can run off.

Step 14

Add the spicy mayo, eel or oyster sauce and optional French fried onions.

Step 15

Slice the roll by using a sharp or serrated knife, dripped in rice vinegar or water in between each slice so it doesn’t get sticky and ruin your roll.