Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Fresh ahi fillet; 8-inch in length |
| 1 bunch | Spinach |
| 4 \N | Sheets sushi nori |
| \N \N | Salt and pepper to taste |
| 1 cup | Flour; plus extra flour for dredging |
| 2 \N | Eggs |
| 1 cup | Water |
| 2 cups | Panko |
| \N \N | Salad oil for deep frying |
From: Judith Pirie <judith@...> Date: Wed, 26 Jun 1996 15:58:48 -1000 Cut ahi into four 8 x 1 x 1-inch strips. Discard spinach stems; wash and dry leaves. Line nori sheets with half of the spinach. Place a strip of ahi crosswise on leaves, top with remaining spinach. Roll and seal with water.
Combine the 1 cup flour, eggs, and water to make a batter. Dredge rolls in flour, batter, and then in panko. Heat oil to 375 degree F; fry rolls until evenly browned. Slice each roll into 6 pieces. Place 2 tablespoons Wasabi-Ginger Butter Sauce on 6 individual plates; arrange 4 pieces ahi on each. Makes 6 servings.
Guest Demonstrators: Chefs Russell Siu and James Gillespie of 3660 On The Rise and Kakaako Kitchen.
EAT-L Digest 25 June 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .