So I've been on a bit of a sushi kick lately and recently tried a spicy crunchy tuna roll at a restaurant. I know some crunchy rolls are either rolled in panko or deep fried, but in this one the tuna mixture itself was somehow crunchy. I'm looking for a way to replicate this in homemade sushi but wasn't sure how to go about it (and don't want to waste good tuna experimenting before I get some input). I thought about putting panko into the tuna mix but it seems that it would probably just get soggy. Should I pan-fry the panko first? Any ideas?