Ahi Tuna Poke Stacks

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Ahi Tuna Poke Rice Stacks with layers of chunks of sushi-grade tuna, avocado, cucumbers, spicy mayo, and rice layered in fun easy stacks.

I’ve been making my easy Spicy California Shrimp Stacks for years, but when I got my hands on some tuna, I thought I would share a tuna poke version based off my Spicy Tuna Poke Bowls. These tuna stacks are SO delish and perfect for when you’re craving sushi. They’re such a fun and easy dish that will wow your friends! Serve the stacks with some Spicy Garlic Edamame and make it a meal.

I love poke and order it out when I know I can get fresh fish, but also love making it myself when I get my hands on fresh sushi grade tuna. These ahi tuna stacks come together in less than 20 minutes with frozen brown rice from Trader Joe’s (I’m obsessed!) and pre-cubed sushi-grade ahi tuna. All you have to do is combine the ingredients and assemble. And you don’t need anything fancy for assembly – just a one-cup measuring cup. Two stacks is filling, if you want to serve as a multi course meal you can serve one stack for 4 people.

How to Make an Ahi Tuna Stack

Tuna: Combine the tuna with soy sauce, sesame oil, sriracha, and scallions.
Rice: Stir rice vinegar into warm rice.
Spicy Mayo: Mix mayo and sriracha.
Assemble: Spray a 1-cup measuring cup with oil and then layer cucumber, avocado, tuna, and rice.
Toppings: Turn the cup upside down and remove it from the stack. Sprinkle with furikake, soy sauce, and spicy mayo.

Variations:

If you don’t have frozen rice, make your own using use short-grain brown rice.
Swap the ahi tuna for crab meat, shrimp, or sushi-grade salmon.
If you don’t want to buy Furikake (affiliate link), a Japanese condiment made with sesame seeds, seaweed, and spices, you can just use sesame seeds.
If you prefer your spicy mayo to be spicier, feel free to add more sriracha.
You can also use light mayo if you prefer.
Don’t like raw fish, make these Shrimp Stacks instead.

poke

More Ahi Tuna Recipes You’ll Love:

Prep: 20 minutes

Cook: 0 minutes

Total: 20 minutes

Yield: 2 servings

Serving Size: 2 stacks

In a large bowl combine tuna, soy sauce, sesame oil, sriracha and scallions.
Gently toss and set aside while you prepare the rest.
Place the heated rice in a bowl and add rice vinegar; stir.
In a small bowl, combine mayonnaise and sriracha sauce.
Lightly spray the inside of a 1 cup dry measuring cup with oil (use one with straight edges) then start by layering 1/4 cup cucumber, then 2 tablespoon of avocado and smooth, then 1/4 of the tuna and flatten with the back of a spoon, and finally 1/4 cup rice.
Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary.
Sprinkle with Furikake and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise.
Repeat with remaining ingredients.

Last Step:

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Serving: 2 stacks, Calories: 561 kcal, Carbohydrates: 37.5 g, Protein: 48.5 g, Fat: 24.5 g, Saturated Fat: 3.5 g, Cholesterol: 76 mg, Sodium: 1620.5 mg, Fiber: 7.5 g, Sugar: 5 g