Ahi Tuna Poke Stacks
20 min554 kcal each
Soy-sesame tuna, avocado, cucumber and seasoned brown rice pressed into neat towers and finished with furikake and sriracha mayo. Sushi-bar lunch with 50 g of protein.
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Plan this recipeIngredients
for 2 servings- Ahi tuna, sushi-grade340 g
- Low-sodium soy sauce3 tbsp
- Sesame oil1½ tsp
- Sriracha2 tsp
- Spring onions1 piece
- Brown rice, cooked195 g
- Rice vinegar1 tbsp
- Cucumber130 g
- Avocado115 g
- Furikake or sesame seeds4 tsp
- Low-sodium soy sauce4 tsp
- Mayonnaise4 tsp
Method
Prep 20 min · cook 0 min- Toss the cubed tuna with 3 tablespoons soy sauce, the sesame oil, 1 teaspoon sriracha and the spring onion; set aside.
- Stir the rice vinegar into the warm rice. Mix the mayonnaise with the remaining teaspoon of sriracha.
- Mist a straight-sided 240 ml cup with oil and layer in a quarter of the diced cucumber, a quarter of the mashed avocado, a quarter of the tuna and a quarter of the rice, pressing each layer down.
- Turn the cup out onto a plate and tap to release; repeat to make 4 stacks.
- Sprinkle with furikake and drizzle each with a teaspoon of soy sauce and some sriracha mayo.
- Best eaten fresh; the marinated tuna keeps 1 day in the fridge, so assemble just before eating.
Nutrition
per servingCal
554
Protein
50g
Carbs
37g
Fat
23g
Of 23g of fat per serving, 3.7g is saturated.
