Ahi Tuna Poke Stacks
User Reviews
5
Ahi Tuna Poke Stacks
Description
This recipe arranges sushi-grade cubed tuna tossed in soy sauce, sesame oil, sriracha, and sliced scallions to impart savory, spicy, and aromatic flavors. The warm cooked brown rice is gently seasoned with rice vinegar for tang and folded into the base layer of the stacks. Creamy avocado mashed with smooth consistency layers next, followed by refreshing diced cucumber that adds crispness.
Each component is carefully layered inside an oiled measuring cup and inverted onto a plate, resulting in neat, visually appealing stacks. These are garnished with furikake seasoning to introduce sesame and seaweed notes, with drizzles of soy sauce and a sriracha-mayo blend to add moisture and subtle heat.
The layered presentation highlights the individual elements while combining their flavors harmoniously in every bite. This dish suits a light meal, appetizer, or elegant starter showcasing poke's fresh seafood quality.
Ingredients
- 12 ounces tuna cubed small, sushi grade, raw
- 1 cup brown rice heated, cooked short-grain
- 3 tablespoons soy sauce or gluten-free tamari, liquid aminos, reduced sodium
- 1 tablespoon rice vinegar
- 1 1/2 teaspoon sesame oil
- 1 cup cucumber about 1 medium, peeled and diced
- 1 teaspoon sriracha
- 1/2 cup avocado about 1 medium, mashed
- 1 scallion (sliced)
- 4 teaspoons furikake (such as Eden Shake or use sesame seeds)
- 4 teaspoons soy sauce or gluten-free, reduced-sodium
- 4 teaspoons mayonnaise
- 1 teaspoon Sriracha sauce
Instructions
- In a large bowl combine tuna, soy sauce, sesame oil, sriracha and scallions.
- Gently toss and set aside while you prepare the rest.
- Place the heated rice in a bowl and add rice vinegar; stir.
- In a small bowl, combine mayonnaise and sriracha sauce.
- Lightly spray the inside of a 1 cup dry measuring cup with oil (use one with straight edges) then start by layering 1/4 cup cucumber, then 2 tablespoon of avocado and smooth, then 1/4 of the tuna and flatten with the back of a spoon, and finally 1/4 cup rice.
- Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary.
- Sprinkle with Furikake and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise.
- Repeat with remaining ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Serving | 2stacks | |
| Calories | 561kcal | 28% |
| Carbohydrates | 37.5g | 13% |
| Protein | 48.5g | 97% |
| Fat | 24.5g | 38% |
| Saturated Fat | 3.5g | 18% |
| Cholesterol | 76mg | 25% |
| Sodium | 1620.5mg | 68% |
| Fiber | 7.5g | 30% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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