Ahi Poke Furikake Recipes

FURIKAKE RECIPE

Steps:

• In a spice grinder, pulse sesame seeds 1 or 2 times so that the seeds are partially ground, leaving some whole, taking care they grind quickly.
• Place seeds in a cast iron pan (or sauté pan) on low heat, stirring every minute or so until they become fragrant and lightly toasted, 7-8 minutes.
• Stack, fold and cut nori into small strips then cut into small pieces, or you can also crumble with your hands.
• Add to sesame seeds in a small bowl, along with salt and sugar.
• Add any additional ingredients ( see ideas and get creative!)
• Store in an air tight container for up to 6 months.

BEST AHI POKE

Steps:

• Slice the tuna into 1-inch cubes. Mince the onion. Thinly slice the green onions. Mix them in a bowl with the soy sauce, sesame oil, garlic, ginger, kosher salt and Sriracha.
• Serve immediately, but for most authentic flavor marinate in refrigerator for 15 minutes to 1 hour. Taste and add a sprinkle of salt before serving.* (Get this in the fridge while the rice boils and you prep the veggies, and you can eat when it's all done.)

FURIKAKE AHI WITH CILANTRO DIP

Steps:

• For the tuna: Put furikake spice on a large plate, then coat the ahi on both sides with furikake.
• Preheat a nonstick pan, then add butter. Sear ahi steaks on both sides, 10 to 15 seconds per side for rare to medium-rare.
• For the cilantro dip: Combine mayonnaise, garlic, ginger, oil, Worcestershire, cilantro and lemon juice in a food processor.
• Serve tuna with rice, salad and the cilantro dip.

FURIKAKE-CRUSTED AHI PUPU

Steps:

• In a mixing bowl, combine all ingredients for the seasoned flour.
• In a separate mixing bowl, combine dry ingredients for the tempura batter. Beat the egg and cold water together in a separate container. Add egg and water mixture to the dry ingredients and mix.
• In another mixing bowl, combine the furikake and panko flakes. Line up the 3 bowls in the following order: Seasoned flour, tempura batter, furikake coating. Season the fillets in the seasoned flour. Dip it into the tempura batter and then coat it with the furikake-panko mixture.
• Heat a deep pot halfway filled with peanut oil to 350 degrees F. Fry the ahi in the oil until brown, turn and fry for an additional minute. Drain and serve while hot.