This Florida Favorite Serves A Crispy Fried Tuna Roll You Won’t Forget
On a humid Florida evening, neon signs flicker and the scent of grilled sea air mingles with soy and sesame. In one cornershop sushi-Thai spot, a crispy fried tuna roll draws locals who whisper “best in town” across tables.
Inside Roy’s Sushi Thai & Grill, the rooms drift between counter seats and tucked booths, sake lighting and steady chopstick traffic.
This is not fine dining, this is joy delivered in crunch and umami. I followed that tuna roll through midtown streets and alleys. Here are details that make this place unforgettable.
1. Crunchy Tuna Roll Close Up
The tuna roll arrives bundled in crunch: panko breading crisp, outer shell golden, center raw pink. Every bite crackles.
Inside, diced tuna mixes with mayo and scallion, then wraps in seaweed and sushi rice. That roll then meets heat for that final crunch, tempura style.
You want chopstick steadiness. I once held my fork ready to catch stray crumbs. It’s fun, messy, and perfectly balanced between soft and crackle.
2. Katsu Style Breaded Slice
A cut-through reveals the interior: tuna still rare, lightly warm, the breading hugging it tight. The contrast sings.
Katsu style gives tuna texture you don’t expect from sashimi. Roy’s adaptation gives you crisp edges while preserving tuna’s tenderness. It’s audacious, playing two roles in one.
Dip it gently in soy or don’t. The coating offers its own salt and fat balance. Either way, you’ll taste both crust and flesh with each bite.
3. Kimchi And Wasabi Sauce Drizzle
Thin ribbons of kimchi sauce swirl across the plate in fiery orange. Wasabi sauce pools in a corner, tempting dabs.
That sauce combo is Roy’s twist: kimchi heat meets creamy wasabi kick. It’s unexpected but fits the tuna roll like a flavor handshake.
Mix sauces cautiously. I once oversauced and drowned subtleties. The trick is letting tuna and breading speak first, then let sauce step in.
4. Avocado And Scallion Peek Through
Green threads of scallion and gentle waves of avocado peek from each bite, giving softness and brightness under all that crisp.
These add-ins signal care. Roy’s doesn’t just bread and fry, they layer textures intentionally so each bite curves from crisp to creamy to fresh.
Take small bites first. It extends the ride, letting those shades of green accent the tuna’s richness rather than compete with it.
5. Nigiri Case With Fresh Cuts
Behind glass, nigiri waits: salmon, yellowtail, tuna slices glistening under sushi-case lights. Freshness is on display.
That case shows Roy’s isn’t only about fried rolls. The kitchen maintains sushi integrity alongside creative fried items, dual identities in view.
Order nigiri first if cold breaks fry. I did once and watched the roll come later, letting the sushi warm me for what was to come.
6. Bento Box And Miso Soup
Boxes arrive where compartments hold rice, pickles, salad, fried tuna roll, a side. Miso soup steams in a separate bowl.
This combo is practical and balanced, one of Roy’s staples. It’s filling without overcommitment, one plate that samples the kitchen’s strengths.
The miso often comes with shiitake or wakame. I like sipping it between bites to refresh the palate before diving back into fried tuna.
7. Sake Bottles Behind The Bar
Rows of sake bottles rise behind the counter, labels in Japanese script, amber and green glass glinting in light.
The bar leans sushi ambiance. The sake collection signals this isn’t a fusion gimmick but a kitchen rooted in tradition and drink culture.
Ask for warm sake. That pour feels smoother than the tuna, carrying that heat just enough to echo the fried crust.
8. Lunch Crowd At Cozy Tables
By midday, booths fill fast. Regulars arrive with briefcases or day planners; newcomers take napkins to steady their first bite.
The place remains cozy: low ceilings, small tables, enough noise to feel alive but never overwhelming. It encourages conversation over solo slurping.
If you can, come just before lunch rush. I’ve slipped in early and savored the quiet rhythm before tables filled, those moments let the food land softly.
9. Chopsticks Breaking The First Piece
Tines press into the roll’s edge. The panko gives way with a crisp crack, revealing tender tuna inside. The moment lands.
That first break is ritual. Everyone pauses, fork or chopstick in hand, and observes the give of crust to inside. It signals you’ve entered dinner theater.
Let the first bite be neat. Push aside sauce for that initial pure chew; then dive into the layered experience after your palate is primed.
10. Takeout Box For Late Night Cravings
Even after closing, the kitchen stays ready for carryout. Boxes line up nights past dinner, seals tight, aroma preserved.
Roy’s Buttery boxes carry that crunch home, less perfect than fresh but satisfying. Many locals drive by late just to take away the roll.
I’ve grabbed takeout rolls after shows. Eating them in the car under streetlights felt like a secret rewarded, still crisp, still compelling, still worth it.