AHI TUNA TOWER
I was craving this restaurant classic during the 2020 quarantine, I created this recipe to curb my craving while staying home!
Provided by Kendell
Categories Seafood
Time 40m
Number Of Ingredients 23
Steps:
- Gently warm the rice vinegar, salt, and sugar in the microwave or on the stove just to melt the sugar and salt.
- In a pressure cooker or rice cooker, cook the rice to package directions. When the rice is cooked, remove it from the pot and mix in the rice vinegar mixture. Spread the rice out in a shallow bowl or plate and allow it to cool completely before using it. This can be done up to a day ahead.
- In a bowl, mix the mayo and sriracha together, taste and adjust to your heat level if you like it more or less spicy. Reserve 2-3 tablespoons for the bottom of the plate.
- First, shred the crab sticks by pulling them apart like you would a cheese stick. This could also be done by shredding with two forks. Mix in the remaining spicy mayo. Just before using toss in the crispy onions and about 1 teaspoon of the caviar if you are using it. This can be made up to a day ahead, store in an airtight container and reserve the onions and caviar.
- In a bowl, combine the soy sauce, Mirin, chili flakes, sesame oil, and grated ginger. Stir to combine. Toss the diced tuna and cucumber in the marinade and let it meld in the refrigerator for about 2 hours, this will hold in the marinade for up to 24 hours. Fold in the chives just before building your tower.
- In an adjustable measuring cup, layer in about 1 inch of sushi rice and tamp it down. Next layer in the avocado, about 1/2 an avocado per tower, and tamp it down tight. Then layer the crab salad in on top of the avocado and the marinated tuna. Tamp them down until tight. This layer procedure is key, do it in the order to prevent your rice from getting soggy and tower from tumbling. Gently press the tower out of the mold. Top with more crab salad, caviar, and a dusting of crispy onions. Spread a line of the spicy mayo and eel sauce on the side of the plate, use a chopstick to make swirls through the sauces to decorate the plate. Serve immediately and enjoy!
Nutrition Facts : Calories 368 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 51 milligrams cholesterol, Fat 24 grams fat, Fiber 4 grams fiber, Protein 15 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 grams, Sodium 1048 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
CHEF JOHN'S HAWAIIAN-STYLE AHI POKE
The technique for making poke is so basic that even the most inexperienced cooks can get something close to what they'd get in a restaurant. But the one catch is you have to use only the freshest possible tuna, even if that means frozen.
Provided by Chef John
Yield 4
Number Of Ingredients 11
Steps:
- Whisk soy sauce, sesame oil, grated ginger, sliced onions, macadamia nuts, seaweed, pepper flakes, and salt together in a bowl.
- Place cubed tuna into bowl. Pour in marinade and stir to distribute evenly. Cover and refrigerate 2 hours. Mix again.
- Serve topped with toasted sesame seeds, sliced green onions, and a sprinkle of lemon or lime juice, or seasoned rice vinegar.
Nutrition Facts : Calories 231.1 calories, Carbohydrate 3.1 g, Cholesterol 51.1 mg, Fat 11.6 g, Fiber 0.9 g, Protein 28.3 g, SaturatedFat 1.8 g, Sodium 1196.7 mg, Sugar 0.7 g
TUNA AVOCADO POKE
Steps:
- Combine the tuna, cilantro, ginger, jalapeno if using, shallot, soy sauce and sesame oil in a bowl; toss gently. Cover and refrigerate for at least 1 hour or up to 2 hours.
- Just before serving, fold in the avocado. Scoop 1 1/2 to 2 tablespoons of the poke onto each on lettuce leaf. Serve.
AHI AND AVOCADO POKE TOWER
Poke (pronounced pok-eh) is a seasoned tartare, usually with tuna (ahi). If you love tuna sashimi or sushi, you will love this easy recipe which is spiced up with a little wasabi, which I love. Serve over hot sticky rice, with chips, or eat straight on as a salad.
Provided by Avocados from Mexico
Categories Avocados from Mexico
Time 2h15m
Yield 4
Number Of Ingredients 9
Steps:
- Mix soy sauce, wasabi, sesame oil and green onion together in a small bowl. Add diced tuna and stir to coat. Cover with plastic wrap and place in refrigerator to marinate for 2 hours. Drain the tuna; discard marinade.
- To construct the tower, mound and flatten the cucumber in the center of a serving platter. Top the cucumber with mango and then the avocado. Place the marinated tuna on top. Sprinkle with toasted sesame seeds.
- To serve, place chips around the poke tower for scooping. Or serve with hot sticky (sushi) rice, or enjoy as is as a salad.
Nutrition Facts : Calories 192.2 calories, Carbohydrate 15 g, Cholesterol 12.8 mg, Fat 11.3 g, Fiber 4.8 g, Protein 10.5 g, SaturatedFat 1.7 g, Sodium 1820.1 mg, Sugar 6.9 g
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