Furikake-Seared Ahi with Wasabi Mayo and Shoyu Reduction

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Quick Ingredients

• 4 ahi (yellowfin) tuna steaks, 6 oz each, about 1 inch thick
• 1/2 cup furikake
• 1 tsp kosher salt; 1/2 tsp black pepper
• 2 tbsp neutral oil (canola, avocado, or grapeseed)
• 1.5 cups short-grain white rice + water to cook
• 1 English cucumber
• Pickle brine: 1/3 cup rice vinegar, 1 tbsp sugar, 1 tsp sesame oil, pinch red pepper flakes
• Shoyu reduction: 1/2 cup soy sauce, 2 tbsp mirin, 2 tbsp brown sugar, 1 tsp grated ginger
• Wasabi-mayo: 1/3 cup Japanese mayo, 1–2 tsp wasabi paste, 1 tsp lemon juice, 1 tsp water
• Garnish: 2 scallions (thinly sliced), toasted sesame seeds, pickled ginger (optional)

Do This

• 1. Rinse 1.5 cups rice until water runs clear; cook (stovetop: 1.75 cups water, 15 minutes covered + 10 minutes rest; or rice cooker per machine).
• 2. Thinly slice cucumber; toss with 1 tsp salt 10 minutes, drain; marinate in vinegar, sugar, sesame oil, and flakes 15 minutes.
• 3. Simmer soy, mirin, brown sugar, and ginger 6–8 minutes until glossy; cool.
• 4. Stir mayo, wasabi, lemon juice, and water until smooth; adjust heat to taste.
• 5. Pat tuna dry; lightly season with salt and pepper; press all sides into furikake to coat.
• 6. Heat oil in a hot skillet over high until shimmering; sear tuna 45–60 seconds per side (rare) or 60–90 seconds (medium-rare). Roll edges 10 seconds if desired.
• 7. Rest 2 minutes; slice 1/4 inch thick; serve over rice with pickles, drizzle both sauces, garnish with scallions and sesame.

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Why You’ll Love This Recipe

• Restaurant-worthy seared ahi at home in under an hour.
• Crunchy, savory furikake crust meets velvety rare center.
• Balanced flavors: creamy wasabi-mayo, glossy sweet-salty shoyu reduction, and bright, cool pickled cucumbers.
• Flexible: works as a light dinner, rice bowl, or sharable appetizer.

Grocery List

• Produce: English cucumber, scallions, fresh ginger, 1 lemon
• Dairy: None
• Pantry: Ahi tuna steaks (from seafood counter), short-grain white rice, furikake, soy sauce (shoyu), mirin, rice vinegar, brown sugar, Japanese mayo (Kewpie), wasabi paste, neutral oil, sesame oil, toasted sesame seeds, kosher salt, black pepper, red pepper flakes, pickled ginger (optional)

Full Ingredients

Ahi and Furikake Crust

• 4 ahi (yellowfin) tuna steaks, 6 oz each, about 1 inch thick, sashimi grade if possible
• 1/2 cup furikake (nori-sesame seasoning)
• 1 tsp kosher salt (light hand; furikake may be salty)
• 1/2 tsp freshly ground black pepper
• 2 tbsp neutral oil (canola, avocado, or grapeseed), plus more as needed

Shoyu Reduction

• 1/2 cup soy sauce (shoyu)
• 2 tbsp mirin
• 2 tbsp packed brown sugar
• 1 tsp finely grated fresh ginger
• 1 small garlic clove, smashed (optional)

Wasabi-Mayo Drizzle

• 1/3 cup Japanese mayonnaise (Kewpie preferred, or regular mayo)
• 1–2 tsp prepared wasabi paste (to taste)
• 1 tsp fresh lemon juice
• 1 tsp water (to thin as needed)
• Pinch of sugar (optional, to balance)

Quick Pickled Cucumbers

• 1 English cucumber, thinly sliced into 1/8-inch coins
• 1 tsp kosher salt (for salting the cucumber)
• 1/3 cup unseasoned rice vinegar
• 1 tbsp granulated sugar
• 1 tsp toasted sesame oil
• Pinch red pepper flakes
• 1 tsp toasted sesame seeds (optional)

Rice and Serving

• 1.5 cups short-grain white rice, rinsed until water runs clear
• 1.75 cups water (for stovetop; rice cooker per manufacturer)
• 2 scallions, thinly sliced
• Toasted sesame seeds and extra furikake, for garnish
• Pickled ginger (optional)

Step-by-Step Instructions

Step 1: Rinse and cook the rice

Place 1.5 cups short-grain rice in a bowl and rinse under cold water, swishing, until the water runs mostly clear (3–4 rinses). Drain well. Stovetop method: combine the rice with 1.75 cups water in a saucepan, bring to a gentle boil, then cover, reduce heat to low, and cook 15 minutes. Turn off heat and let stand, covered, 10 minutes to steam and finish. Fluff with a fork. Rice cooker: use the “white rice” setting and follow the cooker’s water line (usually close to 1:1).

Step 2: Make the quick pickled cucumbers

Toss the cucumber slices with 1 tsp kosher salt and let sit 10 minutes to draw out excess water. Drain and gently pat dry. In a bowl, whisk rice vinegar, sugar, sesame oil, and red pepper flakes until the sugar dissolves. Add cucumbers and sesame seeds; toss to coat. Marinate at least 15 minutes (or up to 1 hour chilled) while you prepare the sauces and fish.

Step 3: Simmer the shoyu reduction

In a small saucepan, combine soy sauce, mirin, brown sugar, ginger, and garlic (if using). Bring to a simmer over medium heat and cook 6–8 minutes, stirring occasionally, until glossy and slightly thickened. It should lightly coat the back of a spoon and reduce to about 1/3 cup. Remove garlic, if used, and let cool; it will thicken a bit more as it cools.

Step 4: Stir together the wasabi-mayo

In a small bowl, whisk the mayonnaise, 1 tsp wasabi paste, lemon juice, and water until smooth and drizzleable. Taste and add more wasabi for extra heat and a pinch of sugar if desired. Cover and refrigerate until serving.

Step 5: Prep and crust the tuna

Pat the tuna steaks very dry with paper towels. Lightly season all over with kosher salt and black pepper. Pour the furikake onto a plate and press each steak into the furikake to coat all sides, gently pressing so it adheres. Set aside while the pan heats.

Step 6: Sear hot and fast

Heat a large cast-iron or stainless-steel skillet over high heat for 2–3 minutes until very hot. Add the neutral oil; it should shimmer immediately. Sear the tuna for 45–60 seconds per side for rare (center about 95–100°F) or 60–90 seconds per side for medium-rare (110–115°F). For a fully crusted look, use tongs to roll the steaks and sear the edges for 10 seconds each. Do not overcook—tuna goes from perfect to dry quickly. Transfer to a cutting board and rest 2–3 minutes.

Step 7: Slice and plate

With a sharp knife, slice the tuna across the grain into 1/4-inch slices. Spoon rice into bowls or plates. Fan the tuna over the rice. Drizzle lightly with the shoyu reduction and the wasabi-mayo. Add a heap of pickled cucumbers on the side. Finish with sliced scallions, toasted sesame seeds, and a sprinkling of extra furikake. Serve immediately with extra sauces on the side, and pickled ginger if you like.

Pro Tips

• Buy high-quality, sashimi-grade tuna for the best flavor and safest rare center.
• Patting the fish dry helps the furikake adhere and promotes a better sear.
• Preheat the pan thoroughly; the oil should shimmer. A quick, hot sear keeps the center tender.
• Shoyu reduction thickens as it cools. Stop the simmer when it just coats a spoon to avoid over-reducing.
• Adjust wasabi heat gradually—start with 1 tsp and add more to taste.

Variations

• Spicy kick: Add a swirl of sriracha to the wasabi-mayo or a pinch of togarashi over the finished plate.
• Salmon or tofu: Use skinless salmon portions or extra-firm tofu slabs (well-pressed) in place of tuna; sear salmon 2–3 minutes per side, tofu 2–3 minutes per side.
• Island bowl: Add sliced avocado and a few cubes of ripe pineapple or mango for a sweet counterpoint.

Storage & Make-Ahead

Best enjoyed immediately after searing. Leftover seared tuna (rare) can be covered and refrigerated up to 24 hours; serve chilled or gently bring to cool room temperature—avoid reheating to prevent overcooking. Shoyu reduction keeps in the fridge up to 2 weeks; rewarm briefly if too thick. Wasabi-mayo keeps 3 days chilled. Quick pickled cucumbers keep 3–5 days in their brine. Cooked rice is best same day; if storing, refrigerate up to 2 days and reheat covered with a splash of water.

Nutrition (per serving)

Approx. 620 calories; 40 g protein; 58 g carbohydrates; 20 g fat; 3 g fiber; 12 g sugars; 1200 mg sodium. Values are estimates and will vary based on exact portions and ingredients.