To Make the Spicy Tuna: Combine all ingredients into a large bowl. Mash with a fork until very well combined.
For the Sushi Rice: Combine the cooked sushi rice, rice vinegar, and soy sauce. Mix well. Set aside.
To Form the Sushi Rolls: Slice each sheet of sushi nori into 4 equal squares (about 4”x4”). Working one square at a time, place on a bamboo sushi mat lined with plastic wrap, or you can just use plastic wrap.
Add a generous scoop of the sushi rice and press down to cover the sushi nori square. Flip over so the rice is on the plastic wrap.
Add a layer of the spicy tuna, thinly sliced carrots, and avocado. Using the bamboo mat and/or plastic wrap to assist, roll up the sushi nori tightly. Use your hands to compact the sushi rice all around. Unroll and place on parchment paper to repeat.
To Batter the Sushi Rolls: Set up a battering station with three bowls. In the first bowl, add the flour and paprika. In the second bowl, add the beaten eggs. In the third bowl, add the fine breadcrumbs.
Dredge each sushi roll through the flour, then the eggs, and then the breadcrumbs.
In a large skillet over medium high heat, heat up the frying oil to 350F or until glistening. Add the sushi rolls to fry 2-3 minutes on each side, until deeply golden and crispy.
Remove from the oil to a wire rack or plate lined with paper towels.
To Serve: Slice into individual pieces or enjoy whole with the dipping sauce!
To Make the Sauce: Combine all ingredients and whisk until smooth. Enjoy with the fried sushi rolls!
