Halve the avocados, remove pits, and scoop flesh into a bowl. Lightly mash with a fork until mostly smooth but slightly chunky. Stir in 1 tablespoon lime juice, 1/4 teaspoon kosher salt, and a pinch of black pepper. Taste and adjust seasoning.

Prepare Spicy Tuna

In a separate bowl, combine the finely diced sushi-grade tuna with 3 tablespoons mayonnaise, 1 tablespoon sriracha, 1 teaspoon soy sauce, 1 teaspoon sesame oil, and 1 teaspoon lime juice. Mix gently until evenly coated. Taste and adjust heat/salt as desired. Fold in 1 teaspoon furikake or toasted sesame seeds.

Add Crunch and Tobiko

Just before assembly, fold the 3 tablespoons of crispy tempura bits (or crushed fried wonton strips) into the spicy tuna to maintain crunch. Reserve 1 tablespoon of the tempura bits for topping. Keep the tobiko chilled; do not mix into the tuna—it will be used as a layer and garnish.

Spicy Sauce (for drizzle and mixing)

Whisk together 4 tablespoons mayonnaise, 1.5 tablespoons sriracha, 1 teaspoon sweet chili sauce (optional), 1/2 tablespoon lime juice, and 1/4 teaspoon soy sauce until smooth. If the sauce is too thick for drizzling, thin with up to 1 teaspoon water. Taste and adjust for heat/sweetness. Transfer to a squeeze bottle or small bowl for easy plating.

Assembly & Serve

Layer the Tower

Use a 2.5–3 inch round food ring (or small ramekin) on a chilled plate. Spoon a generous layer (about 3/4 cup) of the mashed avocado into the ring and press gently to create an even base. Add a layer of spicy tuna (about 3/4 cup) on top of the avocado, pressing lightly to compact. Spoon 1 tablespoon tobiko on top of the spicy tuna, spreading slightly to form a visible orange layer. If you prefer smaller towers, reduce quantities proportionally.

Unmold and Finish

Carefully lift the ring straight up to unmold the tower. Sprinkle the reserved tempura bits and 1/2 teaspoon sesame seeds over the top and around the plate. Drizzle the prepared spicy sauce in a zig-zag over the tower and on the plate. Garnish with thinly sliced scallions, microgreens or cilantro, and a small cucumber ribbon or toasted nori strip tucked at the side. Serve immediately with lemon or lime wedges.

Serving Notes

Serve chilled. If not serving immediately, keep tuna and avocado components refrigerated separately and assemble no more than 10–15 minutes before serving to preserve texture and color (squeeze extra lime on avocado if oxidation is a concern).