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Lucy's Grill & Bar - Ahi Tower

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Ingredients
  Sushi rice 1 Cup (16 tbs)
  Guacamole 3 Tablespoon
  Sriracha aioli 3 Tablespoon (made from mayonnaise, sriracha and shichimi)
  Ahi tuna 1 Cup (16 tbs), dice
  Furikake 2 Teaspoon
  Kaiware sprouts 1 Teaspoon (daikon radish sprouts)
  Gari shoga slices 4 (pickled ginger)
  Tobiko 3 Teaspoon (black , red and green and flavored with wasabi and chili oil)
  Wasabi aioli 1 Teaspoon
  Pickled ginger aioli 1 Teaspoon
  Chili sesame oil oil 4 Drop
  Sesame seed 1 Teaspoon
  Nori sheet 1
Directions

MAKING
1. In a 3 inch hollow mold, pack in the sushi rice as the bottom layer.
2. Fill with guacamole and level it gently with the back of your spoon.
3. In a mixing bowl, take the sriracha aioli and throw in the diced Grade 2 ahi tuna in it.Mix to coat.
4. Spoon in the tuna in the mold and level it off.
5. With your finger make a small dent in the middle of the ahi layer.
6. Plant in the kaiware or radish sprouts in it.
7. Place the pickle ginger or gari shaoga strips alongside the radish sprouts.
8. Finally, spoon in the three different colored and flavored tobikos on the top surface.

FINALIZING
9. On a plate, pipe in the wasabi aioli and the pickled ginger aioli followed by a garnish of a few drops of chili oil.

10. Throw in some black sesame seeds and gently unmold the ahi tower in the center of the plate.

SERVING
11. Place the rectangularly shaped and cut nori strips on the side and serve this fancy dish right away.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Appetizer
Taste: 
Savory
Method: 
Assembled
Dish: 
Sushi
Ingredient: 
Ahi Tuna
Preparation Time: 
20 Minutes
Servings: 
1

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