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!
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.
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.
Easy Sushi Ahi Tuna Poke Stacks
Tuna poke over perfect sushi rice and topped with mango or avocado.
- 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
- Step 1 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.
- Step 2 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.
PIN IT FOR LATER