Hellooo from Miami! This week I am on the conference circuit for my day job and what better place to visit than Miami! I have never been to Miami before and am loving the fresh seafood and international food scene here. So what better recipe to share this week than a fresh Spicy Ahi Tuna Sushi Stack.
Now I actually created this dish last weekend to cure an intense sushi craving I was having. Have I mentioned that I have an obsession with sushi, predominantly sushi made with tuna. I know, I have a variety of obsessions and loves when it comes to food, but really who doesn’t?? I have always wanted to try one of these little sushi stacks. I have seen them made with shrimp or crab meat but I figured I would incorporate my love of Ahi into the dish to make it my own. Make sure that you procure your Ahi tuna fresh and ensure that it is sushi grade since you will be consuming it raw.
After neatly layering all the ingredients, I was a bit nervous pulling that first ramekin away I thought for sure that it was just going to end up a big pile of rice and tuna. To my surprise as the ramekin lifted it retained its shape beautifully. I attribute this to gently pushing the rice down to compact the ingredients, but do not push down too hard or it will be so packed in there you will have to dig it out with a spoon. Which would be just as delicious, but not as pretty!
The various layers and color combinations just pull you into this dish even before you take that first bite. But ohh once you do take that first bite, heaven! The crispness of the cucumber, creaminess of the avocado and spicy delicateness of the tuna are an amazing combination. The basmati rice adds an ever so slight floral flavor to round out this combination.
Enjoy!
Ingredients:
- 1 Cup Basmati Rice
- 1 Avocado, smashed up
- 1 Cucumber, diced into small pieces
- 1 8oz Ahi Tuna steak (sushi grade), diced small
- 2 green onions, chopped fine
- 3 Tablespoons Sriracha
- ½ Cup Mayonnaise
- Salt, to taste
- Pepper, to taste
- Black sesame seeds for garnish
- Chives, shopped for garnish
Directions:
Cook basmati rice per package directions and let cool.
Dice cucumber and set aside. Place the peeled avocado in a small bowl and smash, remove the seed.
Dice Ahi Tuna into small pieces and place in a medium bowl.
In a small bowl mix together the mayonnaise and sriracha. Set 3 tablespoons aside and mix the rest of the sriracha aioli with the finely diced ahi tuna. Add green onion to the tuna mixture and season with salt and pepper to taste.
In a ceramic ramekin start layering the ingredients. Start with a thin layer of diced cucumber, then mashed avocado, ahi tuna and rice as the final (top) layer. Push down on the rice to pack it in but not too much otherwise it will not slide out of the ramekin.
Place a slam plate over the ramekin and turn upside down. Gently tap on the bottom of the ramekin to release the sushi stack. Gently pull up the ramekin until entire sushi stack is free.
Spread a bit of leftover Sriracha aioli on top of each sushi stack. Sprinkle black sesame seeds and chives over the top to garnish.
- 1 Cup Basmati Rice
- 1 Avocado, smashed up
- 1 Cucumber, diced into small pieces
- 1 8oz Ahi Tuna steak (sushi grade), diced small
- 2 green onions, chopped fine
- 3 Tablespoons Sriracha
- ½ Cup Mayonnaise
- Salt, to taste
- Pepper, to taste
- Black sesame seeds for garnish
- Chives, shopped for garnish
- Cook basmati rice per package directions and let cool.
- Dice cucumber and set aside. Place the peeled avocado in a small bowl and smash, remove the seed.
- Dice Ahi Tuna and place in a medium bowl.
- In a small bowl mix together the mayonnaise and sriracha. Set 3 tablespoons aside and mix the rest of the sriracha aioli with the finely diced ahi tuna. Add green onion to the tuna mixture and season with salt and pepper to taste.
- In a ceramic ramekin start layering the ingredients. Start with a thin layer of diced cucumber, then mashed avocado, ahi tuna and rice as the final (top) layer. Push down on the rice to pack it in but not too much otherwise it will not slide out of the ramekin.
- Place a slam plate over the ramekin and turn upside down. Gently tap on the bottom of the ramekin to release the sushi stack. Gently pull up the ramekin until entire sushi stack is free.
- Spread 1 tablespoon of leftover Sriracha aioli on top of cucumber and sprinkle black sesame seeds over the top to garnish.