For the deviled eggs

Place eggs in a saucepan. Cover with enough water to cover by at least 1″. Bring to a boil then turn down to a gentle simmer. Simmer for 17 minutes.

Drain the hot water and shake the eggs in the pan to crack the shells. Cover with an equal amount of cold water and ice. Let the eggs cool completely before peeling.

Cut each egg in half lengthwise. Remove the yolk, placing in a separate bowl. For a smoother consistency, run the yolks through a ricer, otherwise mash with a fork. Add the mayonnaise, furikake, sesame oil, and rice vinegar. And add salt and pepper to taste.

Pipe or spoon the filling into the whites and arrange on a serving plate.

For the topping and garnish

In a small pan, melt the butter. Add the panko and sesame seeds. Toast until golden brown, about 2-4 minutes. Cool.

Place the green onion strips in a bowl of ice water until they curl. Dry on paper towel.

Top the deviled eggs with the toasted panko crumbs and sesame seeds. Decorate the serving plate with the green onion strips.