by Chef Ritsuo Tsuchida

Ingredients (6 pieces sliced)
1.25 Ounces Bincho (albacore tuna) .8 Ounces Maguro (tuna) .25 Ounces Masago (capelin roe) 1 Ounce Avocado (sliced) 1 Sheet of Nori (seaweed)

Ponzu Sauce
1/2 Teaspoon Yuzu Juice
1/2 Teaspoon Lemon Juice
3 Teaspoons Rice Vinegar
3 Teaspoons Soy Sauce
1/4 Teaspoon Nikiri Mirin
1/4 Teaspoon Nikiri Sake
1 Ounce Bonito Flakes (Katsuobushi)

Mix all the ingredients in a container and refrigerate overnight. Strain the ponzu sauce before using.

Tempura Batter
1 Cup Flour
1 Egg
3/4 Cup Mineral Water

Method:
Roll the ingredients in a sheet of nori. Arrange the items across the center of the nori, from left center edge to right center edge. Roll tightly.

Combine the flour, egg, and mineral water in a bowl and whisk. Dip the roll in the tempura batter. Heat the oil to 375 degrees. Lightly fry in hot oil for 20 seconds or until batter is crisp.

Slice the roll into 6 pieces and plate. Garnish with 2 round slices of lemon and lime. Pour ponzu sauce into a martini glass and serve.

To make multiple rolls, repeat the above process.

Chef's Note: Nori seaweed and the ponzu sauce ingredients are available at most Japanese and Asian markets.

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Chef Ritsuo Tsuchida, the Executive Chef and Managing Partner of Blowfish Sushi To Die For, was born into a family of chefs and restaurateurs in Japan, a family that takes great pride in being in the restaurant business in Tokyo for several generations. The Japanese food culture is very strict, utilizing the same methods for hundreds of years: variety is not the spice of life. An innovative chef, Ritsuo no longer wished to rely solely on his native flavors, and sought a far more extensive pantry and audience to draw from.  He received his Chef's license from the Office of the Mayor in Tokyo in 1992, and came to the United States in 1994 to work in the Bay Area's highly regarded restaurant scene.  Ritsuo quickly adapted to the local culture, and set out to realize his vision for an exciting restaurant that combines the best of Eastern and Western cuisine and culture, believing that variety is the very spice of life. In 1996, Ritsuo opened (what would become the first of three) Blowfish Sushi To Die For in San Francisco. 

Ritsuo creatively merges traditional Asian ingredients with exciting flavors and spices from Western cultures, producing a melange of tastes and redefining the borders of Japanese food. He is the Executive Chef of all three Blowfish outposts in California: San Francisco, San Jose and Los Angeles.

www.blowfishsushi.com