Ahi Tuna Sushi Stack
Craving a taste of Japan with a modern twist? Dive into the world of Ahi Tuna Sushi Stack, a delightful deconstructed sushi dish that's sure to impress your guests.
Ingredients
Sushi Rice
- 1 cup sushi rice (short-grain Japanese rice)
- 1¼ cups water
- 2 tablespoons rice vinegar
- 2 teaspoons honey or granulated sugar
- ½ teaspoon salt
Spicy Tuna
- 2 small sashimi-grade ahi tuna steaks (about 8 oz total)
- 1 tablespoon neutral oil (like avocado or canola)
- 3 tablespoons spicy mayo (store-bought or homemade)
- 1 teaspoon sriracha sauce (adjust to taste)
- 1 teaspoon sesame oil
- 1 green onion, finely chopped
Assembly
- 1 ripe avocado
- 1 tablespoon lime juice
- Salt and pepper to taste
- 2 tablespoons spicy mayo (for drizzling)
- 2 tablespoons fried wontons or tortilla chips (crushed)
- 1 tablespoon Furikake Japanese Multi-Purpose Seasoning
- 1 tablespoon toasted sesame seeds
- Fresh microgreens or cilantro for garnish (optional)
Instructions
- To perfectly cook the sushi rice, either a rice cooker or a medium saucepan with a tight-fitting lid will work well.
- For rinsing the rice thoroughly to remove excess starch, which is crucial for achieving the perfect sushi rice texture.
- A high-quality, sharp knife is essential for cutting the ahi tuna into clean, precise cubes without crushing or tearing the delicate fish.
- For quickly searing the tuna steaks to achieve that perfect golden crust while keeping the center rare.
- Food ring molds in 3-4 inch diameter sizes are ideal for creating perfectly shaped stacks. Alternatively, you can use clean, empty tuna cans with both ends removed.
- Various sizes for preparing and seasoning the different components separately.
- For gently folding and mixing ingredients without breaking them apart.
- Preferably one reserved for seafood to prevent cross-contamination.