Ingredients
Base
Sushi rice, seasoned, warm200 g
Tonkatsu Wahoo
Wahoo fillet, 1cm slices130 g
Flour, for dusting15 g
Egg, beaten½ (~25 g)
Panko breadcrumbs50 g
Frying oil1 L
Toppings
White cabbage, shaved fine50 g
Cucumber, sliced30 g
Pickled ginger (PURCHASED)15 g
Kewpie mayonnaise20 g
Tonkatsu sauce (PURCHASED)20 ml
Finish
Spring onion, sliced8 g
Toasted sesame seeds3 g
Method
1
Heat fryer to 180°C.
2
Dust wahoo in flour, dip in egg, press into panko — even coat both sides.
3
Fry 2–3 min until panko is deep golden, fish is just cooked (internal 58–60°C). Drain on paper.
4
Slice fried wahoo into 1cm strips.
5
Pack sushi rice into kraft bowl. Arrange shaved cabbage, cucumber, pickled ginger in wedges.
6
Lay sliced tonkatsu wahoo across the centre.
7
Drizzle tonkatsu sauce across the fish (sticky and visible), squeeze mayo zigzag.
8
Finish with spring onion and sesame.