Ahi Tuna Poke Rice Stacks with layers of pieces of tuna, avocado, cucumber, flavorful mayonnaise and sushi-grade rice layered in fun, simple stacks.
I love poking and ordering it when I know I can get fresh fish, but I also love making it myself when I get my hands on fresh sushi quality tuna. These stacks of ahi tuna come together in less than 20 minutes with frozen brown rice from Trader Joe's (I'm obsessed!) And sushi-quality diced ahi tuna that I get from Crowd Cow (you can get 25 USD off your first order here). . All you have to do is combine and assemble the ingredients. And you don't need anything special for assembly – just a measuring cup with a cup. Two stacks fill up, if you want to serve as a multi-course meal, you can serve one stack for 4 people.
How to make an ahi tuna stack
tuna: Combine the tuna with soy sauce, sesame oil, sriracha and spring onions.
Rice: Stir rice vinegar into warm rice.
Spicy Mayo: Mix together the mayo and sriracha.
Assemble: Sprinkle a 1-cup measuring cup with oil, then layer the cucumber, avocado, tuna, and rice.
Covering: Turn the mug over and remove it from the stack. Sprinkle with furikake, soy sauce and spicy mayonnaise.
- If you don't have frozen rice, make your own with short grain brown rice.
- Swap the ahi tuna for crab meat, prawns or salmon in sushi quality.
- If you don't want to buy furikake (affiliate link), a Japanese spice made from sesame seeds, seaweed, and spices, you can just use sesame seeds.
- If you prefer your flavorful mayo to be spicier, feel free to add more sriracha.
- You can also use light mayo if you prefer.
- Don't like raw fish, make these shrimp stacks instead.
More ahi tuna recipes you'll love:
Ahi Tuna Poke Stacks
Preparation time: 20th min
Cooking time: 0 min
Total time: 20th min
Ahi Tuna Poke Rice Stacks with layers of pieces of tuna, avocado, cucumber, flavorful mayonnaise, and sushi-grade rice layered in fun, simple stacks.
- 12th Ounces raw tuna in sushi quality, diced small
- 3 tablespoon reduced sodium soy sauce, or gluten-free tamari, liquid amino acids
- 1 1/2 teaspoon sesame oil
- 1 teaspoon Sriracha
- 1 Spring onion, cut
- 1 Cup cooked short grain brown rice, heated
- 1 tablespoon Rice vinegar
- 1 Cup peeled and diced cucumber, about 1 medium
- 1/2 Cup mashed avocado, about 1 medium
- 4th teaspoon Furikake, like Eden Shake or use sesame seeds
- 4th teaspoon reduced sodium soy sauce, or gluten free
- 4th teaspoon mayonnaise
- 1 teaspoon sriracha sauce
In a large bowl, mix the tuna, soy sauce, sesame oil, sriracha, and spring onions.
Gently toss and set aside while preparing the rest.
Put the heated rice in a bowl and add rice vinegar; stir.
In a small bowl, combine mayonnaise and sriracha sauce.
Lightly sprinkle the inside of a 1 cup dry measuring cup with oil (use one with straight edges) then layer 1/4 cup of cucumber, then 2 tablespoons of avocado and smooth, then 1/4 of the tuna and squeeze it with the Back flat by a spoon and finally 1/4 cup of rice.
Gently flip the cup over to turn the stack onto a plate, tapping the bottom of the cup lightly if necessary.
Sprinkle with furikake and sprinkle with 1 teaspoon of soy sauce and sriracha mayonnaise.
Repeat with the remaining ingredients.
Portion: 2stack, Calories: 561kcal, Carbohydrates: 37.5G, Protein: 48.5G, Fat: 24.5G, Saturated fatty acids: 3.5G, Cholesterol: 76mg, Sodium: 1620.5mg, Fiber: 7.5G, Sugar: 5G
Blue Smart Points: 10
Green Smart Points: 12th
Purple Smart Points: 7th
Keywords: Ahi tuna sack, sack of tuna stack, sushi rice stack, tuna sushi
sent April 7, 2021 by Gina
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