Ingredients
- 2 nori
- 2 cup baby spinach
- 2 cup baby arugula
- 1/2 pound ahi
- 1 cup all purpose flour
- 1 1/2 cup tempura batter
- 2 cup panko
- 3/4 cup soy-wasabi butter sauce
- 1 teaspoon black sesame seeds
- 1 teaspoon fresh chives
Preparation
Baking Directions:
On a clean, dry surface, lay a nori, shiny side down with the long side closest to you.
Cover each nori with a quarter of the spinach and arugula, leaving 1/4-inch border at the top for sealing.
Lie a quarter of the ahi strips across the center, season with salt & pepper, and roll tightly.
Wet the inside edge with each nori and seal each roll.
In a heavy saucepan, pour in the oil to a depth of about 4 inches and heat to 375-degrees.
Coat the rolls with flour, then dip in the tempura batter, then coat with the panko.
Add the rolls to the oil and fry, turning with tongs to cook evenly - about 3 minutes.
Immediately remove the rolls and slice each roll into six pieces - transfer to paper towel to drain.
The Ahi in the center should be bright red and uncooked.
Serving Directions:
Spoon 3 tablespoons sauce onto each of 4 plates and place 6 Ahi roll pieces on top of the sauce.
Sprinkle sesame seeds and chives over all.
