Make a few small cuts around the edges of each pork steak so they will cook without shrinking. Season with salt and pepper
Cover each pork steak in flour, then dip in beaten egg and coat with breadcrumbs
Heat the oil for deep-frying in a deep saucepan. Check the temperature by dropping a few breadcrumbs into the oil-if they float immediately, it is at the correct temperature (340F)
Deep-fry each pork steak on medium heat until they are cooked through and golden brown. When cooked, drain on a rack or some paper towels to remove and excess oil. Slice the pork into bite-sized pieces and set aside
Rolling the inside-out rolls:
Divide the rice into six equal portions. Lay a plastic wrap on top of the rolling mat with the longest end of the mat toward you
Wet both hands with cold water to prevent sticking. Grab one of the rice portion and spread an even layer on the plastic wrap, leaving 3/4-inch of the mat visible at the end farthest away from you
Spread a thin layer of mayonnaise on the rice at the end nearest you. Lay one nori seaweed on top of the rice. Place about 2-3 tonkatsu strips on the end near you in a line. Place few avocado strip next to the tonkatsu
Fold the mat over, starting with the end near you, and tucking in the end of the nori to start the roll. Keep rolling, lifting up the mat a you go and keeping the pressure even but gentle until you finish the roll. Moisten the end with water to seal the roll
Remove the roll from the mat and roll it into the sesame seeds if using. Run the knife (make sure it is a sharp knife) you are going to use to cut the sushi with cold water. Cut the roll into 4 equal pieces and place on serving platter. Serve with soy sauce, wasabi and pickled ginger if you like
Notes
Please refer to how to prepare the sushi rice here