Some time ago I had an ahi appetizer at Saucebox, a local restaurant and bar in downtown Portland. The tuna was coated with furikake and seared over high heat, creating an interesting texture that I rather enjoyed. The app was accompanied with a creamy sauce that I don’t quite remember (possibly a kewpie base with chili sauce) — it was certainly fine, but I generally prefer lighter dressing for my fish.

As it was $14 for about 2 ounces of fish (if that), I decided to replicate it at home using an ahi filet from the local sashimi-grade fishmongerer.

Furikake Ahi

1. Furikake. From Wikipedia:

Furikake (振り掛け or ふりかけ) is any dry Japanese condiment meant to be sprinkled on top of rice. It typically consists of a mixture of dried and ground fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate. Other flavorful ingredients such as katsuobushi (sometimes indicated on the package as bonito), salmon, shiso, egg, vegetables, etc. are often added to the mix.

Uwajimaya carries a few brands, some with more than half a dozen varietals that are all variation upon a theme.

2. Shichimi-Togarashi

Japanese red pepper blend. I had a friend in high school/college who worked in her Mom’s sushi restaurant (she’d open the place to us after hours), and she swore to me that marijuana seeds were an integral component to togarashi. Seeing as we were eating drunkenly-rolled maki (”Go back there,” she would say, gesturing to the sushi bar, “and help yourself”), swilling Kirins and cutting into her mom’s profit margins, I was inclined to believe her.

3. Salt.

Use your judgement and create a thin coating layer on a plate or cutting board.

Coat the flesh with a nice layer of furikake and seasonings. Heat a stainless steel pan over high heat until smoking, add a bit of peanut oil (should smoke immediately). Sear ahi one minute per side.

Remove from plate.

Slice, and top with your favorite sauce, which for me is ponzu.

Ponzu

  • 1/4 cup mirin
  • 1/8 cup rice vinegar
  • 3 tablespoons soy sauce
  • Pinch of bonito flakes
  • Juice of one lemon
  • Lemon zest

Combine everything, bring to a boil. Remove from heat and strain.