Cured Hamachi Horseradish-Edamame Purée & Furikake

We started messing around with this combination at Noodle Bar, but it only coalesced at Ssäm. The inspiration was sushi, the kind of everyday sushi we eat in America: raw fish with a horseradish and soya bean purée that’s passed off as wasabi. (The horseradish adds pungency; the soya beans make it green like real wasabi.) We thought we’d amp up the horseradish and edamame, bring them out front. We garnish this with furikake, a crunchy, salty, delicious packaged Japanese “rice seasoni