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.