INSIDE-OUT TONKATSU ROLLS

• 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