Ahi Tuna Tower Recipe

Rinse the jasmine rice in a fine-mesh sieve under cold running water until the water runs almost clear to remove excess starch.

Combine the rinsed rice and 1 1/4 cups water in a small saucepan. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover tightly, and simmer for 12–15 minutes until water is absorbed and rice is tender.

Remove from heat and let stand, covered, for 10 minutes. Fluff the rice with a fork.

While rice is warm, stir in 1 tablespoon rice vinegar, 1/2 teaspoon sugar, and 1/4 teaspoon kosher salt. Taste and adjust — this should be subtly seasoned to complement the tuna. Allow rice to cool to warm or room temperature before assembly.

Combine the diced mango, red bell pepper, minced red onion, chopped cilantro, 1 tablespoon fresh lime juice, and minced jalapeño (if using) in a bowl.

Season with 1/4 teaspoon sea salt and gently toss. Refrigerate for at least 10 minutes to allow flavors to meld, then taste and adjust lime or salt if needed.

Pat the sushi-grade ahi tuna dry with paper towels. Using a sharp knife, trim and cut the tuna into 1/2-inch dice (small cubes). Keep chilled until ready to assemble.

In a small bowl, whisk together 1 tablespoon soy sauce, 1/2 teaspoon sesame oil, 1 tablespoon fresh lime juice, 1 teaspoon toasted sesame seeds and 1/4 teaspoon freshly ground black pepper.

Gently toss the diced tuna with the dressing just before assembly — do not marinate for more than 2–3 minutes to preserve texture and freshness.

Dice the avocado into 1/2-inch pieces and toss immediately with 1/2 tablespoon fresh lime juice to prevent browning. Season lightly with a pinch of salt if desired.

If making a simple wasabi mayo: combine 1 tablespoon mayonnaise with 1/4 to 1/2 teaspoon wasabi paste (adjust to taste). Alternatively use sriracha mayo.

Prepare a ring mold (optional)

Place a 2.75–3-inch round ring mold or a cleaned open tuna can (bottom removed) on each serving plate. Lightly oil the inside to help unmold.

Layer 1: Spoon about 1/3 cup of the seasoned jasmine rice into the bottom of the ring mold and press gently to form a compact base.

Layer 2: Add about 1/4 cup of the diced avocado over the rice, pressing lightly to even the layer.

Layer 3: Spoon about 2–3 tablespoons of mango salsa evenly over the avocado layer and press gently.

Top Layer: Mound 2.5–3 ounces (about 3/4 cup loosely) of the dressed ahi tuna on top of the mango salsa, pressing gently to compact the tower.

Carefully lift the ring mold straight up to release the tower. If using, wipe any edges clean with a damp towel.

Garnish each tower with a drizzle (about 1/2–1 tsp) of wasabi/sriracha mayo, a sprinkle of toasted sesame seeds, thinly sliced scallions, a few microgreens or cilantro leaves, and a small amount of pickled ginger on the side. Serve with soy sauce or ponzu for dipping.

Serve immediately while the tuna is cold and rice is at room temperature. Leftover components should be stored separately and consumed within 24 hours for best quality.