These two Japanese/Hawaii foods maximize the effort-to-taste/presentation value ratio. Amazingly easy to do.

Seared Furikake Ahi

Bet your friends, "$20 says I can make restaurant-worthy cuisine in 5 minutes flat." Then back it up with Seared Furikake Ahi.
Heating the pan is what takes longest so here's how to pace:

0-1.5 minutes
Immediately start to heat pan. Unwrap ahi, rub with canola or ideally macadamia nut oil and press furikake on all sides of the ahi.

1.5-3 minutes
Test pan for appropriate heat. Pan should be very sizzling hot. Sear ahi 5-15 seconds on all 6 sides

3-4.5 minutes
Let it sit for about 30 seconds. Slice thinly and plate.

4.5-5 minutes
Collect on the bet and bask in your cooking awesomeness.

Homemade Pickled Shoga (Ginger)

Shoga, Japanese for ginger, is that lovely pink sweet/sour paper- thin zingy ginger that accompanies sushi. 

My mother-in-law let me in on just how easy this is. This might take all of 10 minutes to do. However, if you can, it's best to allow the shoga to sit for 10 additional minutes to absorb flavor and color.

Click here for Seared Furikake Ahi.

Click here for Homemade Pickled Shoga.

Eat Well. Be Well.