Easy Sushi Recipe, Baja Ahi Tuna Poke Towers

Easy sushi recipe, Baja Ahi Tuna Poke Tower/MyBajaKitchen.com

Make these easy sushi towers with fresh ahi tuna poke and perfect sushi rice.

The stacks are beautiful and will serve two as an appetizer or one as a lunch or dinner portion. I’ve used some of the traditional Hawaiian ahi tuna poke ingredients with a few Baja additions like Serrano chili. Adjust the spiciness to you tastes.

Use the freshest fish you can buy or catch!

Baja red snapper

This is my son with a red snapper. You could grill a smaller fish whole and here’s a recipe for whole snapper stuffed with citrus shrimp. We ate this one as poke, sashimi and grilled chili lime fillets. Red snapper is very versatile and I didn’t know how great it tastes until I ate it fresh out of the Sea of Cortez. Spoiled much?

Sushi is best when made with fresh fish and I make it frequently with yellowtail and red snapper when mi Gringo goes fishing. Ahi tuna, also called yellowfin tuna, are being caught now in Baja but in the winter we are more likely to catch red snapper, cabrilla, or yellowtail. Prime Baja sport fishing happens in the hot days of summer and it sounds fun despite the hot temperatures.
I’m taking my tuna to Fiesta Friday where you can find recipes from around the world.

You might also like this spicy ahi tuna tower recipe made with siracha mayo.

Perfect sushi rice every time.

Make the sushi rice at least 30 minutes in advance. Here’s a great tutorial on how to make sushi rice.

Ahi tuna poke. It begins with the fish.

Prepare fish with a sharp fillet knife. I remove all the tough fibrous areas and the skin. I save all of the fish pieces that I don’t want in my sushi, but are otherwise fine to eat, along with shrimp shells to make a seafood broth to use for soups later. Use them immediately or freeze for later.

Stack the ahi tuna poke first followed by the sushi rice. I love these 6 inch springform pans. They’re great for stacking foods into fancy towers and making small desserts to share. Perfect for key lime pie.

This is an affiliate link. If you buy from Amazon then I get a few cents.

Perfect for a Labor Day cocktail party. Enjoy your long weekend.

Serve these ahi tuna poke stacks as a shared appetizer or a single lunch serving. Top with avocado and/or mango. Offer wasabi paste and soy sauce on the side. You can serve the poke alone with tortilla chips or just a fork. The sushi lovers will go nuts for these beautiful towers of fresh ahi tuna.

 

 

[lt_recipe name=”Easy Sushi Ahi Tuna Poke Stacks ” summary=”Tuna poke over perfect sushi rice and topped with mango or avocado. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/08/image-12-252×300.jpg” ingredients=”Poke;1 lb fresh yellowtail or tuna, cut into 1/2 inch pieces;1/4 cup finely chopped sweet onion;1/4 cup thinly sliced scallions;1 tablespoon finely grated fresh ginger;1 teaspoon minced Serrano chili or to taste;1 tablespoon reconstituted and chopped wakame seaweed (optional);1 tablespoon black and or white toasted sesame seeds;3 tablespoons soy sauce;1 teaspoon toasted sesame oil;Juice of 1 key lime or 1 tablespoon of lime juice;;Sushi rice;2 cups sushi rice;2 1/2 cups water;1/4 cup rice vinegar, unseasoned;1 tablespoon sugar;1 teaspoon salt;;For serving;Avocado slices;Mango slices;Scallions thinly sliced;” ]Make sushi rice. Cook rice for 15 minutes. Dissolve the sugar in the rice vinegar over low heat. Add sugar and vinegar to hot rice and combine. Let cool to room temperature. At least 30 minutes in advance. Cut fish into 1/2 dice, keep chilled. Mix marinade ingredients. Do not combine marinade with the fish until you are ready to build your stacks and serve.;Layer poke into springform pan or other mold. Top with cooled sushi rice and pat down. Open springform and gently plate the tower with the fish on the top. Garnish with either avocado or mango slices and green onions. Serve with wasabi paste and soy sauce.;[/lt_recipe]

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Easy Sushi Recipe, Tuna Poke Towers, #poke, #sushi, #ahi tuna/ MyBajaKitchen.com



Easy Sushi Recipe, Spicy Baja Tuna Towers. Impress Your Friends

Easy Sushi Recipe, Towers of Spicy Baja Ahi Tuna /MyBajaKitchen.com

Make this easy spicy sushi recipe with spicy Baja ahi (yellow fin) tuna, perfect sushi rice, siracha mayo and avocado.
A lunch or appetizer portion that’s sure to impress your guests. No need to roll and cut sushi, unless you like to make sushi then go for it. Actually making sushi with your friends does sound like a great way to get messy in the kitchen. Either way you get to eat spicy Baja sushi.

I’m taking my easy sushi recipe to Fiesta Friday to share. Have you tried the Tailwind app for Pinterest and Instagram? I opened a new tribe called Healthy Recipes for Healthy Families. Here’s your personal invitation to join my Tailwind tribe.

With Tailwind you can manage your Pinterest boards with ease and set up perfect pinning schedules. I’m loving this new application! Check it out and join my tribe.

Enough about me, here’s the easy sushi recipe I promised.

I found the perfect foolproof sushi rice recipe at MakeMySushi.com.

I used small 4 inch springform pans to shape the towers but you could probably use a ramekin with some ingenuity.

Make the sushi rice before preparing the fish and let cool to room temperature, about 45 minutes in advance of assembling the towers. Chop serrano and green onions and mix with mayonnaise, lime juice and siracha. Cut tuna into small dice and mix with spicy sauce. Slice avocado. Assemble towers; the fish goes first in the pan followed by the rice. Pat rice down over fish. Invert onto your serving dish or onto individual plates. Gentle remove springform pan. Garnish with avocado slices and green onions. Serve with wasabi paste and soy sauce.

[lt_recipe name=”Easy Sushi, Spicy Baja Tuna in Sushi Towers ” servings=”4″ prep_time=”1H” cook_time=”10M” total_time=”1H10M” difficulty=”Easy” summary=”Spicy tuna towers over sushi rice. Easy sushi recipe. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/08/image-3-295×300.jpg” ingredients=”Sushi rice, uncooked 2 cups;Rice vinegar, unseasoned, 1/4 cup;Sugar, 1 tablespoon;Salt, 1 teaspoon;Fresh raw ahi (yellow fin) tuna, 16 ounces, may substitute any sushi grade tuna, jack or salmon;Mayonnaise, 2 tablespoons;Siracha, 2 teaspoons or to taste ;Serrano chili, 1 teaspoon minced;Green onion, 1 tablespoon sliced thinly;Lime juice, 2 teaspoons;Avocado, 1/2 sliced;Wasabi paste and soy sauce on the side ” ]Rinse rice until several times until water is clear. Combine 2 cups of rice and 2 1/2 cups of water. Bring to a boil, stirring once. Reduce heat and simmer for 8-10 minutes. ;Heat vinegar, sugar and salt until solids dissolve. Stir vinegar mixture into hot rice and combine. Let cool to room temperature. ;Dice fish and combine with remaining ingredients except avocado. ;Divide fish into 4 inch springform pans (4). Top fish with prepared sushi rice and pat down with a spoon or a flat based measuring cup to compress the rice. ;Invert pan onto serving dish and open springform. Gently remove pan and base. Garnish with avocado slices and serve with wasabi and soy sauce on the side. [/lt_recipe]

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Easy Sushi, Spicy Baja Tuna Towers/ MyBajaKitchen.com



Baja Mediterranean Style Salmon, Black Bean Salsa and Rice Grilled in Foil Packets. A Complete Meal and Easy Clean Up

Baja Salmon, Black Bean Salsa and Rice Grilled Foil Packets. A Complete Meal and Easy Clean Up

Salmon, black beans, peppers and rice make a healthy Baja-Mediterranean inspired complete meal in easy clean up foil packets.

I grilled these outside because it’s too hot to use the oven but they can easily be baked in the oven in parchment paper, which may be safer than cooking foil.
Continue reading “Baja Mediterranean Style Salmon, Black Bean Salsa and Rice Grilled in Foil Packets. A Complete Meal and Easy Clean Up”

Cajun Crab Quiche, Spice Up Your Baja Brunch

Cajun Crab Quiche. Make it for brunch.

Crab, eggs, Swiss cheese, bell pepper and Cajun seasoning baked in a golden pie crust. This is a deliciously rich Cajun crab quiche for special occasions. I made it for my son’s birthday brunch and served it with nitrate free chicken sausages, watermelon slices, baby greens in a red wine vinaigrette and mimosas.

I love Fresh Pacific crab but it isn’t always available in Baja so if you find it, grab it. I used canned crab meat for this brunch worthy Cajun crab quiche and it was still delicious. Substitute cooked shrimp or any firm fish for the crab meat to put a Baja spin on this seafood quiche. There are lots of recipes for Cajun seasoning and you may need to make it yourself. The seasoning usually contain paprika, salt, garlic, onion, thyme, black pepper and cayenne.  I haven’t found prepared pie crust in Baja but since I’m spoiled at the moment in Nevada, I bought the crust. I love this post on pie crust comparisons. Serve the quiche with salad and fruit for a complete brunch or dinner meal.

[lt_recipe name=”Cajun Crab Quiche ” servings=”4″ prep_time=”15 MINUTES ” cook_time=”50 MINUTES” total_time=”75 MINUTES ” difficulty=”Easy ” summary=”Cajun spiced crab quiche for a special brunch or a weekend dinner. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/07/image-55-270×300.jpeg” ingredients=”1 prepared pie crust, unbaked;6 ounces crab meat, fresh or canned;4 ounces grated Swiss cheese ;1 red bell pepper, separated. 1/2 diced and the remaining sliced for garnish. ;1 jalapeño minced;1/4 cup green onion sliced;1 tablespoon olive oil ;2 teaspoons Cajun or Creole seasoning, like Tony Chachere’s Original. (A combination of paprika, salt, black pepper, garlic powder, onion powder, dried thyme, and cayenne.) ;6 eggs beaten;1/2 cup whipping cream;” ]Preheat oven to 400 degrees. Sauté chopped peppers, green onion and jalapeño in olive oil until soft. Let cool. ;Combine crab, cheese, chopped vegetables and seasoning. Place crab and cheese mixture into prepared pie crust. Beat eggs with whipping cream until frothy. Pour eggs and cream over crab mixture. Arrange pepper slices over pie. ;Place pie on a baking sheet. Bake at 400 degrees for 15 minutes. Reduce oven temperature to 350 degrees. Don’t open the oven door and bake for an additional 35 minutes or until the quiche is lightly browned and set in the middle. Serve warm or at room temperature. [/lt_recipe]

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Grilled Whole Snapper Filled with Citrus Shrimp

Whole grilled snapper

You won’t believe how easy it is to make this grilled whole snapper. I stuffed the snapper with citrus shrimp for an extra elegant of surprise and another layer of flavor.

The temperatures are rising in Loreto, Mexico and this Gringa nomad has flown north to Nevada. I found this fresh yellow snapper and Pacific shrimp at the market and decided to try my skills at grilling it whole and stuffing it with citrusy shrimp. The blood oranges are a short season luxury so of course I had to have them. Any combination of citrus would be delicious. Oranges and limes are ubiquitous in Mexico but surprisingly lemons are difficult to find. The spanish word for lime is limon so don’t confuse it with lemon. Red snapper is commonly caught in the Sea of Cortez so this recipe will be used again when I return to the Baja. Red snapper is a versatile and delicious firm, large flake white fish and I’m grateful when my husband drags a few home. Our visitors always enjoy a day on the water catching dinner.

Grilled whole snapper should definitely be in your fancy dinner recipe box but you could easily make it any day. It isn’t complicated.

Speaking of visitors, I’m taking my recipe traveling to Fiesta Friday where Angie hosts the best Fiesta link party this side of the Baja. While you’re at the party checkout the our co-hosts Jhuls and Monika and enjoy their websites.
You can also find me at Cook Blog Share.
Here’s a photo of my son with his catch of the day, red snapper.

Baja red snapper

Buying tip: Always buy your fish fresh or better yet, catch it.

Whole grilled snapper
fresh snapper
A fresh fish will have clear eyes, moist skin and smell like a sea breeze. Never buy seafood that smells “fishy”, never. The fish monger can scale it and remove the gills for you. The Mexican boat captains will prepare your fish as well. Make sure you explain that you would like to keep the smaller whole fish, if legal in size, before he tosses them back. Not everyone appreciates a whole grilled fish.

I marinaded the shrimp in blood orange, lemon, lime juices and garlic before stuffing a few in the fish cavity. The rest of the shrimp was tossed with peppers for Confetti Shrimp since not all my guests appreciate whole fish.

Confetti Shrimp

 

Shrimp stuffed whole fish

 

[lt_recipe name=”Grilled Whole Snapper and Citrus Shrimp ” servings=”2-4 ” prep_time=”20 MINUTES ” cook_time=”15 MINUTES” total_time=”35 MINUTES ” difficulty=”Easy ” summary=”Grilled whole snapper filled with citrus shrimp. An impressive meal for guests that’s a snap to make. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/06/image-35-300×189.jpeg” ingredients=”Fresh whole fish, about 3 pounds;1 pound raw cleaned medium shrimp;1 orange;1 lemon;1 lime;1 glove of garlic;1/2 cup chopped cilantro ;2 tablespoons olive oil;1 teaspoon sea salt;Dash of black pepper” ]Buy a whole fish, I used yellow snapper and have the fish monger de-scale it and remove the gills. Leave the head and tail intact. With a sharp knife make 3-4 cuts into the flesh which will help with heat distribution. Rub fish with olive oil and a squeeze of lime.;;Slice 1/2 of each fruit for garnish and to place in the fish cavity. Squeeze remaining fruit juices into a bowl. Mix with cilantro, garlic, salt and pepper. Set aside.;;Heat grill to 400 degrees. Stuff the fish cavity with as many shrimp as the cavity will hold. Place a few slices of citrus along with the shrimp. Wrap fish in aluminum foil. Grill for 7 minutes turn and continue cooking for additional 8 minutes. Grill the remaining shrimp in a grill basket for 5-7 minutes until pink. Carefully unwrap fish. Serve whole on a platter with shrimp and remaining citrus slices for garnish. [/lt_recipe]