Crispy Tuna Rice Sushi

Ingredients

Ingredients

• 2 cups sushi rice
• 2.5 cups water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 8 oz fresh sushi-grade tuna
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 4 sheets nori sheets
• 1 whole avocado
• 1 whole cucumber
• 1/2 cup panko breadcrumbs
• as needed ml oil

Instructions

1. Prepare sushi rice by rinsing it under cold water until the water runs clear.
2. Cook 2 cups of sushi rice with 2.5 cups of water in a rice cooker or saucepan until tender.
3. Allow the rice to cool slightly, then mix in 1/4 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt, and fold gently.
4. In a mixing bowl, combine 8 oz of fresh sushi-grade tuna, diced, with 2 tablespoons soy sauce and 1 tablespoon sesame oil.
5. Set up a station with 4 sheets of nori, your sushi rice, tuna mixture, and toppings like avocado and cucumber.
6. Lay a sheet of nori on a bamboo sushi mat and spread a thin layer of sushi rice over the nori, leaving a border at the top.
7. Place a line of tuna mixture and any additional toppings along the bottom edge of the rice-covered nori.
8. Roll the sushi tightly using the bamboo mat to help shape it, applying pressure but not too tightly.
9. Use a sharp knife to cut the roll into 8 pieces, wetting the knife to prevent sticking.
10. Heat 1/2 cup of panko breadcrumbs in a skillet with a bit of oil until golden brown and crispy.
11. Gently press each sushi piece into the crispy panko to coat on all sides.
12. Serve sushi with additional soy sauce, wasabi, and pickled ginger on the side.