I’m really starting to find beauty in simple meals. Like I mentioned a few weeks ago when sharing my recipe for three-ingredient Spaghetti Squash Bolognese Boats, I’ve had less time in the kitchen than usual (new babies will do that). It’s always tempting to reach for a takeout menu, but I’ve been determined to simply find quicker solutions for dinners. For example, I’ve been making a lot of pressure-cooker risotto, since it reheats well for lunches throughout the week.
This week’s recipe is similar in its approach – it contains just a few ingredients, and comes together in minutes. It’s a popular preparation in Hawaii, found on many restaurant menus. But to be honest, once I figured out how easy it is to prepare at home, I’ve had a hard time shelling out money to let someone else make it for me.
Furikake is a Japanese rice seasoning typically made with dried fish, sesame seeds, and seaweed. It was initially distributed in the early 1900s under the name Gohan No Tomo (“A friend for rice”) as a possible source of calcium (early recipes used ground fish bones). At first, the seasoning was too pricey for everyday eaters, but by 1948 it was commercially produced by Nissin foods (most famous for their Top Ramen), to help combat malnutrition in the Japanese population.
I prefer Urashima’s “All Natural” varieties of furikake. The bottle on the left, which I use when making Furikake Ahi, contains nori seaweed and sesame seeds. The bottle on the right contains nori seaweed, sesame seeds, and bonito (dried skipjack tuna), which we tend to use for everyday uses. The bottle on the right is available on Amazon, and we buy the bottle on the left at our local market (alas, it’s not on Amazon).
Furikake Ahi (Gluten-free, Paleo, Primal, Whole30, Perfect Health Diet)
Dipping sauce:
1 tsp tamari or coconut aminos
1 tsp rice vinegar
1 tsp water
1 dash cayenne pepper
sesame seeds
1 tsp tamari or coconut aminos
4 yellowfin (ahi) tuna steaks (~6oz each)
4 tbsp furikake (more if needed)
2 tbsp coconut oil
1. Combine the dipping sauce ingredients and set aside. Rub the tamari all over the tuna steaks. In a shallow bowl, add the furikake, then roll each steak in the furikake until coated; set aside.
2. Warm the coconut oil in a skillet over medium-high heat until just smoking, about 2 minutes. Add the steaks, in batches if needed, and sear on each side, about 30 seconds per side for rare (pictured above), 45 seconds per side for medium-rare.
3. Thinly slice and serve with the dipping sauce, some rice, and a vegetable side of your choice (pictured above are Chinese Greens from The Ancestral Table, which I’ll share next week).
The Domestic Man 
Great post, really nice photo, again! I too enjoy using furikake on, well, everything. As always, I wonder if you could make your own, hmmm . . .
LikeLike
I definitely think that’s an option, especially for the version that doesn’t include bonito!
LikeLike
Try this recipe for paleo furikake:
http://www.marksdailyapple.com/primal-furikake/
LikeLike
I love this dish, and yes I am guilt of ording this when we go out for dinner. I cannot wait to try and make it at home. Thanks for the recipe.
LikeLike
Thanks Ashley, hope you like the dish when you try it!
LikeLiked by 1 person
Russ, that looks absolutely delicious. I really do approve of the short ingredients list. Particularly if you are balancing young family and blogging.
LikeLike
Thanks Conor – it definitely has been a little challenging to maintain my weekly recipe schedule, but I’m determined to do it – haven’t missed a week since 2011! :)
LikeLiked by 1 person
Nor I, strangely enough. I have a few in the locker right now too, thanks be to goodness.
LikeLike
This looks amazing! Do most restaurant dishes with seared tuna use furikake as the seasoning on the tuna?
LikeLike
Thank you! It will depend on the restaurant – some places will mix their furikake with panko bread crumbs, while others will forgo the furikake altogether and sear the tuna with a panko crust or a plain shoyu/salt/pepper coating.
LikeLike
Your food pictures always make me want to kidnap you.
LikeLike
Haha! Thanks, I guess? :)
LikeLike
Hi! What would be some other things you might use furikake on? Is sort of a sprinkle-on-many-things type condiment (like ketchup or soy sauce) or more of a seasoning?
Also I have a new(ish) baby too, so I really appreciate the simpler recipes too!
LikeLike
Hi Jennifer, I personally use furikake over rice and sometimes eggs. I’ve seen others put it in soup, over salads, and even over potatoes! I think it has a more distinct “ocean” taste to it so it’s not particularly good in all contexts, but we definitely use it a lot.
LikeLike
This was fantastic! I had a couple of yellowfin tuna steaks in my freezer and wanted to use them up so I was thrilled to find this recipe. I didn’t have the furikake since it’s a completely new ingredient to me but since you were so kind as to share what’s in it I made my own version with sesame seeds and crushed seasnax (just the original roasted seaweed with olive oil and sea salt). It was still delicious! This will definitely be my go to seared tuna recipe so thank you!
LikeLike