Ahi Stack Recipe

Make the marinade

In a small bowl whisk together tamari, mirin, sesame oil, lime juice, grated ginger, minced garlic, and honey until smooth.

Marinate the tuna

Cut the ahi into 1/2-inch dice. Place the tuna in a nonreactive bowl, pour 2 tablespoons of the marinade over it and gently toss to coat. Cover and refrigerate for 10–15 minutes (do not marinate longer than 30 minutes to preserve texture). Reserve the remaining marinade for dressing or finishing.

Finish tuna

After marinating, drain the tuna briefly on paper towel to remove excess liquid. Fold in the sliced green onion and toasted sesame seeds. Keep refrigerated until assembly.

Prepare seasoned rice

If rice is not cooked, cook short-grain rice according to package instructions and keep slightly warm. Stir together rice vinegar, sugar and kosher salt until dissolved. Fold this mixture into the warm rice and spread on a tray to cool to slightly warm or room temperature.

Prep avocado and cucumber

Dice the avocado and toss gently with a squeeze of lime to prevent browning. Seed and small-dice the cucumber. Keep both chilled until assembly.

Assemble the stack

To build individual stacks, use a 2.5–3 inch round food ring or small ramekin as a mold. Spoon 1/4 cup seasoned rice into the ring and press firmly to create the base. Add a layer of 2–3 tablespoons diced avocado, then 2 tablespoons diced cucumber. Top with about 3 ounces (roughly 1/3–1/2 cup) marinated ahi. Press lightly between layers so stack holds together. Repeat to make 2–3 stacks depending on ring size.

Garnish

Sprinkle each stack with about 1 teaspoon furikake, a drizzle of reserved marinade or unagi glaze (optional), a small dollop or zigzag of spicy mayo, and finish with microgreens or cilantro. Serve with lime wedges.

Slice taro

Using a mandoline or a very sharp knife, slice peeled taro root as thinly as possible (about 1–2 mm) into uniform rounds. Pat slices dry very well with paper towels; moisture will cause oil to spit.

Fry chips

In a medium heavy-bottomed skillet or small saucepan, heat oil to 350°F (175°C). Fry taro slices in small batches for 1–2 minutes until crisp and light golden. Use a slotted spoon to transfer chips to a paper towel-lined tray. Immediately sprinkle with sea salt while still hot.

Cool

Let chips cool and crisp further on a rack for a few minutes. Discard any undercooked or chewy pieces; you want crisp chips for serving with the stack.

Make spicy mayo

Stir together mayonnaise and sriracha to taste (roughly 1.5 tablespoons mayo to 1/2 tablespoon sriracha for medium heat). Spoon into a small squeeze bottle or piping bag for neat plating.

Plate and serve

Place the ahi stacks on chilled plates alongside a small pile of taro chips. Drizzle stacks with remaining marinade or unagi glaze and spicy mayo. Garnish with extra furikake and microgreens, and serve immediately with lime wedges.