For the ahi and avocado mixture: Gently toss the ahi, avocado, ogo, if using, shichimi togarashi, sea salt, furikake, white sesame seeds, soy sauce, Sriracha, truffle oil, rayu, and rice wine vinegar, together in a small mixing bowl. Season with salt and pepper.
For the wasabi aioli: In a small bowl, whisk together the wasabi powder and water to form a loose paste. Add the mayonnaise and continue to whisk until smooth. Add the lime juice and honey. Season with black pepper, to taste.
Coat the inside of a chilled martini glass with the wasabi aioli. Place a small mound of the ahi and avocado mixture in the center of the glass. If desired, garnish with caviar, kaiware sprouts, and shiso leaves.
*Can be found at specialty Asian markets.
Recipe courtesy of Roy Yamaguchi