Rinse sushi rice under cold water until clear. Cook according to package instructions (15-20 mins). Mix in rice vinegar, sugar, and salt after cooking and cool.

Cut salmon into strips or flake when cooked, and slice avocado for fillings.

On a bamboo mat, lay a nori sheet shiny side down. Spread rice leaving an inch free at the top. Add salmon and avocado, roll tightly and seal edge with water.

Set up breading station with flour, whisked eggs, and panko breadcrumbs in shallow dishes.

Dust rolls with flour, dip in eggs, then roll in panko breadcrumbs ensuring even coverage.

Heat vegetable oil in a deep skillet to 350-375°F. Use a thermometer or check breadcrumbs for readiness.

Fry rolls in small batches for 2-4 minutes until golden brown, turning occasionally.

Transfer fried rolls to a wire rack to drain excess oil.

Slice rolls with a moistened knife and serve with spicy mayo, sweet soy glaze, and soy sauce.