Fried Tuna Maki
Mix the tempura with water according to the package and leave to soak until the sushi are rolled.
Mix the cream cheese with the wasabi paste and 1 teaspoon of the lemon juice.
Peel the cucumber, cut in half, remove seeds and cut into 5 mm (approximately 1/4 inch) thick slices.
Cut the tuna into 1 cm (approximately 1/2 inch) thick pieces.
Cut the avocado half into 5 mm (approximately 1/4 inch) thick strips and sprinkle immediately with lemon juice.
Cut the nori sheets in half. Place a nori half, with the smooth side down, onto a rolling mat. Cover with 1/4 of the rice, leaving a 5 mm (approximately 1/4 inch) wide margin. Coat with the cream cheese mixture and cover the lower third with the fish, avocado and cucumber. Roll the sheets with the help of the mat. Moisten the end of rolls and press firmly to the roller.
Assemble the remaining nori sheets in the same manner and roll.
Heat the oil in a large saucepan or wok. Pull the sushi rolls through the tempura and fry in hot oil for about 1 minute, until golden. Drain briefly on a thick layer of paper towels. Cut each roll with a sharp knife into 5 equal pieces.