Ingredients

• 3 cups of sushi rice.
• 6 cups of water.
• Carrot in sticks to taste.
• Cucumber on sticks to taste.
• Cream cheese on sticks to taste.
• Surimi in canes to taste.
• 2 eggs.
• Aguate to taste.
• 4 sheets of seaweed.
• Oil for frying.

Preparation

• We put a deep pot in the fire.
• We add the water.
• We add the rice.
• Cover the pot.
• Leave on fire for 45 minutes.
• Remove from heat and let cool.
• We put the bamboo mat on the table.
• We take a serving of rice.
• We expand on the mat.
• We put a sheet of seaweed on the rice.
• We add surimi to taste.
• We add cucumber to taste.
• We add carrot to taste.
• We add cream cheese to taste.
• We add avocado to taste.
• We roll up perfectly.
• We cut the banks.
• Cut the roll into 7 portions and reserve.
• We place a deep bowl.
• We add the egg white.
• We beat nougat.
• We add the yolk.
• We continue beating for 3 minutes.
• We put a pan in the fire.
• Add oil and let it warm.
• We take a slice of sushi.
• We go through the egg.
• We fry in the pan for 10 minutes constantly turning
• Remove from heat and place on absorbent paper.

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