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Catch Katsu (Fried Breaded Tuna Sushi)

Demonstrated by: Executive Chef Troy Teruya of Catch of the Day.
50th Cherry Blossom Festival - Sushi Recipes, February 1, 2002.



Catch Katsu (Fried Breaded Tuna Sushi)

  • Salad oil for frying
  • 1/2 lb ahi (yellowfin tuna) or aku
  • (skipjack tuna) fillet
  • 1 cup water
  • 1 egg
  • 1 cup flour
  • 1 lb panko (Japanese flour meal)
  • 2 cups Sushi Rice
  • 1/2 cup mayonnaise
  • 1/2 teaspoon masago (capelin fish roe)
  • Chopped green onion


In a skillet, heat oil to 350°F. Slice tuna into 16 pieces. Beat water and egg together. Add to flour; mix until smooth. Dip tuna in batter and then into panko. Fry tuna until golden brown on both sides; drain. Shape Sushi Rice into 16 1-inch balls. Combine mayonnaise and masago. To serve, place a piece of fried fish on each rice ball. Drizzle with sauce and garnish with green onion. Makes 16 servings.


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