Instructions

1. Place a pot on the stove and add the sushi rice and 350ml of cold water. Cover, bring to a boil and simmer for 10 minutes. Once the rice is cooked, turn off the heat but keep the lid on and leave the rice to rest for 15 minutes. After that time has passed, remove the lid and fluff the rice with a fork or a rice paddle.
2. Mix together the rice vinegar and salt, and pour these over the rice while still hot. Add the nori flakes, and mix gently to combine. Cover with a damp tea towel and set aside at room temperature until cooled completely.
3. Once cooled, place 1 heaped tablespoon of rice on a piece of cling film, twist into a round shape. Next, add a small piece of salmon, a piece of avocado and and a pinch of sesame seeds in the middle. Cover with another tablespoon of rice, seal the cling film and twist into a ball. Then carefully remove the cling film. Continue this process until everything is used up.
4. Roll each ball in egg, followed by coating them in panko breadcrumbs. Once all sushi balls are coated, fill a pan with oil and put on a high heat. Once the oil is boiling, submerge each sushi ball one at a time, carefully using tongs or a spoon. The balls will become golden brown on the outside after 3-4 minutes. Once golden, take them out of the pan and place them on a plate with a paper towel to cool.
5. When all of the sushi balls are cooked, dish them onto a fresh plate. Serve with sushi soy sauce and enjoy!