Spicy Tuna Tower Recipe

Prepare tuna

Trim any sinew from the sushi-grade ahi tuna and dice into 1/4-inch cubes. Place diced tuna in a chilled bowl to keep it firm.

Mix sauce

In a small bowl whisk together mayonnaise, Sriracha, chili oil (if using), soy sauce, and sesame oil until smooth.

Add the sauce to the diced tuna and gently fold to coat all pieces evenly. Fold in finely sliced green onion, toasted sesame seeds, kosher salt, and freshly ground black pepper. Taste and adjust seasoning — add a little more soy or Sriracha if needed. Keep chilled until assembly.

Season rice

If your cooked sushi rice is not seasoned, fold in the rice vinegar seasoning (2 tablespoons). Gently fluff and spread out to cool slightly so it remains slightly warm but not hot.

Prepare avocado and cucumber

Peel and thinly slice or dice the avocado and toss lightly with a few drops of lime to prevent browning. Dice the cucumber into small pieces for a crunchy layer.

If you have a round ring mold (about 2.5–3 inches diameter, 1.5–2 inches tall) prepare for assembly. For each tower (makes 5 towers total), place a small handful (about 3–4 tablespoons) of seasoned rice into the bottom of the mold and press gently to form a firm base.

Add a thin layer of diced cucumber (about 1 teaspoon per tower) over the rice, followed by a ring of avocado slices or a thin layer of mashed avocado (about 1–2 tablespoons per tower). Press lightly to compact each layer but not so hard that it becomes mushy.

Top with tuna

Spoon about 2.5–3 tablespoons of the spicy tuna mixture onto each rice/avocado stack in the mold, pressing lightly to form a neat tower. Carefully lift the mold straight up to reveal the tower. Repeat for all 5 pieces.

Drizzle each tower with about 1/2 teaspoon of unagi sauce and a light drizzle (about 1/2 teaspoon) of spicy mayo. Garnish with microgreens or cilantro, additional toasted sesame seeds, thin strips of nori, and a small mound of pickled ginger on the side. Place a tiny dab of wasabi if desired.

Finish by serving each tower with a lime wedge alongside — a quick squeeze of lime before eating brightens the flavors. Serve immediately while the rice is at a slightly warm temperature and the tuna is chilled.