How to Make It
Prepare the poke: Stir together shoyu, mirin, miso paste, sugar, sesame oil, and Sriracha in a large bowl until well blended. Add fish pieces; toss to coat. Chill 1 hour.
Heat canola oil in a Dutch oven over medium-high to 350°F.
Drain poke pieces, discarding marinade. Place cornstarch, ao nori, and rice cracker bits in 3 separate bowls. Toss marinated poke pieces in cornstarch, and then dredge in ao nori. Dredge coated pieces in rice cracker bits. Fry in 2 to 3 small batches in hot oil until just cooked, about 2 minutes per batch. Drain on paper towels; sprinkle with salt.
Prepare the omelets: Vigorously whisk together eggs, half-and-half, salt, and pepper until well blended.
Melt 1 tablespoon of the butter in a small nonstick skillet over medium-high, and pour in one-fourth of the egg mixture (about 1 1/4 cups). As egg mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath, cooking until almost set, about 5 minutes. Tip finished omelet open-faced onto a clean plate. Repeat with remaining butter and egg mixture.
Prepare the masago aïoli: Whisk together Kewpie mayonnaise, roe, Sriracha, rice vinegar, sugar, and sesame oil until smooth. Transfer to a squeeze bottle, and keep refrigerated until ready to use.
To serve, place 2 to 3 ounces of cooked poke on 1 side of each open-faced omelet. Drizzle each with 1 1/2 tablespoons of masago aïoli. Fold each omelet over poke, and sprinkle each with about 1/2 tablespoon furikake. Serve immediately.