How to make it
Lay down a piece of plastic wrap over your sushi mat. Add cooked sushi rice. Lay another piece of plastic wrap over the top and press down or roll rice out with a rolling pin until it’s ½ inch thick and a large enough rectangle to lay the nori sheet over. Remove the plastic wrap from the top.
Add nori sheet over the top with the shiny side up. Add imitation crab, cucumber, avocado, and Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs) down the center. Pull both sides of the underlying plastic wrap up so the roll goes together. Use the sushi mat and roll into a long cylinder and pack rice around the ends so the whole role is enclosed. Insert a thick bamboo skewer.
In a rectangle baking dish that will fit the sushi roll, add the egg, Lee Kum Kee Sriracha Chili Sauce and Lee Kum Kee Panda Brand Dipping Soy Sauce; whisk together. Dip roll in egg mixture then in the panko bread crumbs.
Heat about 1-2 inches of oil in a skillet to about 350°F to 360°F. Lay the sushi roll in the skillet and cook for 2-3 minutes per side or until golden brown, remove from oil and onto a paper towel or cooling rack so the excess oil can run off.
Drizzle with more Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs) and serve with Lee Kum Kee Panda Brand Dipping Soy Sauce. Enjoy!