AHI MANGO TUNA TOWERS
Ingredients
The Rice:
3 cups cooked sushi rice (from 1 cup raw)
1 tablespoon rice vinegar
2 teaspoons sugar
1 teaspoon salt
The Tuna:
⅓ cup soy sauce
2 teaspoons sesame oil
¼ cup rice wine vinegar
1 tablespoon olive oil
1 tablespoon fresh lime juice
2 tablespoons brown sugar, packed
1 tablespoon white and black sesame seeds (tuxedo), toasted
1-pound raw sushi grade ahi tuna steak, cut into ¼-½” dice
The Stacks:
2 avocados, chopped
2 cups very ripe mangoes, chopped
1 ½ cups cucumber, diced
¼ cup scallions, chopped
1 teaspoon black and white sesame seeds
¼ cup cilantro leaves
Instructions
Cook rice according to package directions. When rice is done, stir in the rice vinegar, sugar, and salt. Set aside to cool.
In a medium bowl, combine the ingredients for the tuna (except the tuna) and whisk to combine. Add the chopped tuna to the marinade, tossing to evenly coat.
Using a 1-1 ½ cup ramekin or dry measuring cup, evenly layer ⅓-½ cup marinated tuna, ¼ cup avocado, ⅓ cup mango, ¼ cup cucumber and fill the remainder of the ramekin with the rice, pressing gently so the ingredients are compacted.
Invert the ramekin on a plate and gently tap the bottom, releasing the layered stack, intact. Drizzle 1-2 teaspoons of the marinade over the top of the stack. Garnish with a sprinkle of sesame seeds, cilantro, and chopped scallions.
Optional – serve with fried wonton chips on the side.
Repeat to make 6-8 delish tuna towers!
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