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.

From the Eat-L recipe list. Downloaded from Glen's Mm Recipe Archive,