Rob Ruiz is not only one of the best sushi chefs in San Diego, but he also is a strong advocate for sustainable seafood and zero waste practices. We sourced local spot prawns from the Tuna Harbor Dockside Market in San Diego caught by Saraspe Seafoods.
These live spot prawns are incredible. The females come packed with the sweetest roe that should be scraped off and reserved for final plating. The flesh is sweet with a touch of flavor from the ocean.
How to make Ama Ebi Miso
- Gently wiggle the body back and forth to tear it from the head. You can also cut just beneath the head with your knife.
- Remove the shell from around the head while leaving the legs, eyes and beak in tact. You will hold these while taking a bite.
- Remove the liver and brains from the head and set aside.
- Place the liver and brains on the sides of the heads and put them on the grill.
