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  • Seared Furikake Ahi

Seared Furikake Ahi

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In about five minutes, you can look like a rock star chef.

The most important thing is getting the freshest, firmest, just-from-the-ocean (if you can) ahi.
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Ingredients

Ahi, the freshest hunk you can find
Canola oil, or ideally, Macadamia Nut Oil
Nori furikake, enough to coat the outside of the fish

What To Do

Get a rectangular piece of ahi that is about 1" (h) x 2" (w) x 6-7" (l). This is to get a even sear on all sides. Rub with macadamia nut oil and press furikake on all sides. 

Heat a non-stick or cast iron pan to nearly high. Water should immediately sizzle and vaporize. If using non-stick, drizzle a tiny bit of macadamia nut oil into the pan. The key is a very hot pan.

Sear each side of the ahi for 5-10 seconds. That's right, 40 seconds of cooking, max. Use your sharpest knife and slice thinly. Eat as is or piled onto a salad. The first time we had this, it barely made it from the cutting board to the plate.

Notes

  • In the SF Bay area, for ahi, I like Nijiya, then Mitsuwa. Costco has good ahi occasionally as well.
  • In Hawaii, I suppose I'd ask my sister if she's in town, then the supermarket.

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  • Home
  • Main Meals
    • Chicken and Eggs
    • Pork and Spam
    • Seafood
    • Beef and Lamb
    • Mainly Meatless
  • Sides
    • Salads
    • Vegetables
    • Rice, Bread, and Noodles
  • Treats
    • Dessert and Snacks
    • Breakfast
  • Blog