The other fun part about making sushi is you can pretty much roll them with whatever ingredient you like. Sushi doesn’t always have to come with fishes, at least not to me. The typical sushi roll is made with the seaweed expose to the outside. With the inside-out rolls, the sushi rice is the “skin” of the sushi and the seaweed is hidden inside.
Tonkatsu is one of my favorite Japanese dishes. I made tonkatsu not too long ago and they were scrumptious. I just thought by using something “crispy” to roll the sushi will give a nice contrast in texture between the rice and the tonkatsu. Indeed this they turn out so good. I did roll some avocado in as well and this tonkatsu inside-out rolls are absolutely delicious!
INSIDE-OUT TONKATSU ROLLS
Ingredients
Tonkatsu:
- 2 of 5 oz pork shoulder steaks , each about 1-inch thick
- Salt and pepper to season
- Flour-for coating
- 1 small egg , beaten
- Bread crumbs-for coating (you can use panko bread crumbs or regular bread crumbs)
- Sunflower or vegetable oil-for deep frying
Sushi:
- 2 Tbsp Japanese mayonnaise
- 6 small sheets of toasted nori seaweed
- ½ fresh partly ripen avocado , cut into long strips. Don't use the fully ripen one as they will be too soft
- About 1/2 cup white sesame seeds (optional)
- â…“ portion of cooked sushi rice see notes
To serve:
- Soy sauce
- Wasabi
- Pickled ginger
Instructions
- 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
Did you make this recipe?Please leave me a comment below and tag @whattocooktoday and #WhatToCookToday on Instagram
