AHI MANGO TUNA TOWERS

Appetizers|Asian|Seafood

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 tuna 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!