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Ahi Tuna Poke Stacks

5 from 8 votes

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

Prep Time: 20

Cook Time: 0

Total Time: 20

Yield: 2 servings

Course: Dinner, Lunch

Cuisine: Asian

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 sriracha
1 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.

Video

Nutrition

Serving: 2stacks, Calories: 561kcal, Carbohydrates: 37.5g, Protein: 48.5g, Fat: 24.5g, Saturated Fat: 3.5g, Cholesterol: 76mg, Sodium: 1620.5mg, Fiber: 7.5g, Sugar: 5g

- WW Points: 9

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