Ahi Tuna Crab Tower With Avocado Salsa Recipe 385

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AHI TUNA TOWER



Ahi Tuna Tower image

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

1/4 cup Rice Wine Vinegar
3/4 teaspoon Kosher Salt
2 teaspoon Granulated Sugar
1 cup Sushi Rice
1/2 cup Kewpie Mayonnaise
2 tablespoons Sriracha
Reserve 2 tablespoons for plating
1, 8oz pkg Crab Sticks, shredded
Spicy Mayo
2 tablespoons Asian Fried Onions
Red Lumpfish Caviar, optional
3 tablespoons Soy Sauce, shoyu
1 teaspoon Mirin
1/4 teaspoon Chili Flakes
1 teaspoon Sesame Oil
1 teaspoon fresh Ginger, grated
1, 8oz Tuna Steak, diced into 1/4 inch cubes
1/2 English Cucumber, small diced
1 tablespoon Chives, chopped
2 Avocados, smashed
Asian Fried Onions
Eel Sauce, from the sushi counter
Red Lumpfish Caviar, optional

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

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