Recipe of the Week - Ahi Tuna Stacks

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Ahi Tuna Poke Rice Stacks with layers of chunks of sushi-grade tuna, avocado, cucumbers, spicy mayo, and rice layered in fun easy stacks.

INGREDIENTS

For Tuna:

  • 12 ounces raw sushi grade tuna, cubed small

  • 3 tablespoons reduced sodium soy sauce, or gluten-free tamari, liquid aminos

  • 1 1/2 teaspoon sesame oil

  • 1 teaspoon sriracha1 scallion, sliced

For Stacks:

  • 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

  • 4 teaspoons Furikake, such as Eden Shake or use sesame seeds

  • 4 teaspoons reduced-sodium soy sauce, or gluten-free

  • 4 teaspoons mayonnaise

  • 1 teaspoon sriracha sauce

INSTRUCTIONS

  • In a large bowl combine tuna, soy sauce, sesame oil, sriracha and scallions.

  • Gently toss and set aside while you prepare the rest.

  • Place the heated rice in a bowl and add rice vinegar; stir.

  • In a small bowl, combine mayonnaise and sriracha sauce.

  • Lightly spray the inside of a 1 cup dry measuring cup with oil (use one with straight edges) then start by layering 1/4 cup cucumber, then 2 tablespoon of avocado and smooth, then 1/4 of the tuna and flatten with the back of a spoon, and finally 1/4 cup rice.

  • Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary.

  • Sprinkle with Furikake and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise.

  • Repeat with remaining ingredients.

Nutrition Information

  • Serving Size: 2 Stacks

  • Calories: 561

  • Carbohydrates: 37.5g

  • Protein: 48.5g

  • Fat: 24.5g

  • Saturated Fat: 3.5g

  • Cholesterol: 76mg

  • Sodium: 1620.5mg

  • Fiber: 7.5g

  • Sugar: 5g