“I don’t fly battleships.” I repeated, wondering once again why I was at this grand unveiling.

“I know, I know, Colonel. I’m not deaf. Just thought you’d appreciate this more than most, and you’ve more than earned it.”

Pattern Clarc was a robust man, obviously ate well and enjoyed life a little too much. He was loud, obnoxious, had a strong body odour and carried himself with a unconcealed arrogance and sense of entitlement.

In other words, I liked the man, so didn’t bother to tell him again that I wasn’t a Matar Colonel anymore.

We rounded the corner of the Boundless Creations restricted hangars, and I felt myself hold my breath slightly. I had to admit, I was very impressed.

“That’s one nice looking battleship you’ve got there, Clarc.” I said. “What’s her name?”

“I call her the Tornado.” Clarc beamed with pride.

As I examined the ship closely from every angle, running my hand over her smooth lines, Clarc filled me on how the Tornado came to be whilst I inwardly struggled with myself over my decision to never fly battleships.

“I’d retired early, set myself up a small farm. That’s when I got the call from the higher ups of Republic Fleet Services. Seems the Caldari and Amarr are working on some new ship types together, and I reckon they knew I’d be the only one to pull something like this off.”

Looking at his ship, I could see their point of view.

“And well, here we are. So what do you think, Colonel?”

I smiled.

“I think I want to fly one.”

And of course, to congratulate Pattern Clarc and his team, I took everyone out for sushi …. tornado rolls. Naturally.

TORNADO ROLL

INGREDIENTS:

• 1 cup raw ahi tuna (sushi grade)
• 1 cup prepared sushi rice
• 1/3 cup lump crabmeat
• 1/2 avocado
• 1 large sheet of special soy bean paper
• 4 green onions
• 1/2 cup shredded potato
• 1/3 cup vegetable oil
• Asian chili paste
• Japanese mayonnaise
• Sweet eel sauce

METHOD:

1. Chop tuna into small cubes and place into a small mixing bowl.
2. Finely chop green onions and combine.
3. Add chili paste and Japanese mayonnaise to desired level of spiciness (the mayonnaise will offset the chili paste), mix well to coat each piece of tuna.
4. Chop half an avocado into cubes, do not mash.
5. Gather crabmeat and set aside.
6. Lay the sheet of special soy bean paper on a flat non-stick surface or bamboo sushi mat and apply an even layer of sushi rice.
7. Spread ahi mix on top of rice.
8. Layer avocado evenly on top of ahi.
9. Distribute the crabmeat evenly on top of the avocado.
10. Assemble by rolling layers using bamboo mat or wet bare hands, tuck and squeeze.
11. Lightly moisten outside of the wrap and roll in shredded potatoes.
12. Fry the roll in a shallow frying pan using heated oil, one side at a time until potatoes are crisp.
13. Cut the roll into bite-sized pieces and serve with sweet eel sauce.