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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Kaley
Servings: 4
For the tuna:
8 ounces diced Saku Maguro/sushi grade ahi tuna
½ teaspoon sesame oil
1 teaspoon sriracha chile sauce
1 teaspoon tamari soy sauce
¼ teaspoon freshly grated gingerroot
1 teaspoon chopped green onion
1 teaspoon seasoned rice vinegar
In a mixing bowl combine tuna and remaining ingredients. Adjust seasonings to taste with additional sriracha and soy sauce. Place tuna in refrigerator for later use.
For the vegetables:
¼ cup finely chopped European cucumbers
¼ cup finely chopped daikon radish
¼ cup finely chopped avocado
2 teaspoons minced cilantro
¼ teaspoon toasted black sesame seeds
2 teaspoons seasoned rice wine vinegar
Peel cucumbers and daikon, cut each into very small dices. Place in a small bowl. Cut avocado in half, remove its seed and dice very small. Add to cucumber mixture, stir in cilantro, sesame seeds and vinegar to season.
For Assembly:
To form tower, use a 2-inch diameter 2-inch tall cylinder or a small tomato paste can opened at both ends (a small coffee cup will also work.) Place cylinder on an appetizer plate, spoon one heaping tablespoon of tuna into cylinder, spoon one heaping tablespoon of vegetable mixture into cylinder. Then top again with tuna. Press mixture firmly into cylinder to mold. Lift cylinder up pressing down on tuna with a spoon so tuna tower remains on the plate.
Garnish with a pinch of pickled ginger, wasabi paste or Tobiko1 , radish sprouts and drizzle of sriracha chile sauce.
1 Tobiko is flying fish roe, the very small red fish eggs used in sushi dishes including the popular California Roll.