In a bowl, combine water, honey, and flour. Stir until you have a smooth, lump-free batter.
Stir salt and pepper into the batter. Set aside.
Place a sheet of nori on a bamboo mat.
Using wet fingers, spread sushi rice evenly across the nori. Keep fingers wet as you continue to work with the sushi rice.
Add a layer of cream cheese and salmon, topped with a layer of avocado and carrot slices.
Use the bamboo mat to tightly roll the whole wrap lengthwise.
Add panko to a plate.
Coat your roll in the batter, then in the panko.
Add vegetable oil to a pan over medium-high heat. Add your roll to the hot pan and fry for 2-3 minutes on each side until the panko breading is crispy and golden brown. Remove from heat and allow to cool slightly.
Using a sharp knife, slice your roll into 1 ½ - 2" pieces.
Serve with your favorite dipping sauce, and enjoy :)
Video
Notes
It's important to keep wetting your fingers with water as you are working with the sushi rice. It gets quite sticky, and the water keeps your fingers from sticking to the rice.
It also helps to cover your bamboo mat in plastic wrap before rolling your sushi. Again, it keeps the rice from getting stuck to the mat, and it makes for a much easier clean-up.