I imagine many chefs have a dish like this, one that begins as a hastily-assembled staff meal and somehow morphs into one of the most popular things they've ever served in a restaurant. Oh wait, is it just me? It began with shishito peppers blistered in a screaming hot pan, because who doesn't love shishitos? I took some cooked quinoa that was on the line and threw it in the fryer until it turned nutty and crunchy and topped it all off with furikake. You can buy furikake, but there's a recipe here in case you want to make your own.