When we found out that November 6th is National Nachos Day, we couldn't wait to share a recipe! (and maybe even sample it..)
One of our staff members makes a Furikake Ahi Nachos that is total favorite! While ahi is not the cheapest menu item, many of us may get it from family members or friends who go fishing or you could use leftover poke for this recipe too!
Furikake Ahi Nachos
- Panko bread crumbs
- Olive Oil
- Tortilla Chips
- Teriyaki Sauce
- Shredded Cheddar Cheese
Prepare your uncooked ahi by cutting it into about 1-2 inch sized cubes. Prepare 3 bowls; the first with a mixture of panko bread crumbs and furikake, the second with a mixture of mayo and teriyaki sauce, and the third with eggs. The measurements of each are based on your preference and the amount of ahi you have to cook. Be sure to have your skillet heating up with olive oil (or oil of your choice) for frying. You’re going to want to dip each piece of ahi in the mayo mixture, then in the egg wash, and lastly in the panko and furikake mixture before putting it in the pan to fry. You can choose to omit the egg, but I find it helps the panko stick better to the fish. Let the ahi fry until golden brown. Cook for a few minutes on each side until the fish is cooked through. Another option is to fry the ahi in the pan just to crisp up the panko crumbs, but finish the cooking process in the oven.
Once your fish is cooked, all that’s left is assembling your nachos! Assemble your layer of chips on your plate, followed by cheddar cheese and then add your ahi (I use a fork to shred mine before adding to the Nachos). You can also also make a mixture of mayonnaise and teriyaki sauce and add a little to the top of the nachos for some extra flavor. Before doing that though, add some extra cheese on the nachos and heat to melt. Feel free to add any other toppings that you enjoy on your nachos. That’s it, enjoy!
Keep in mind that the Furikake Ahi can also be used for tacos or even eaten on it’s own with rice or veggies. It’s delicious!