Ahi Tuna Poke Rice Stacks with layers of chunks of sushi-grade tuna, avocado, cucumbers, spicy mayo, and rice layered in fun easy stacks.
Ahi Tuna Poke 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.
- 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.
More Ahi Tuna Recipes You’ll Love:
- Ahi Poke Bowl
- Watermelon Ahi Tuna Salad
- Spicy Crunchy Tuna Tartare
- Shoyu Ahi Tuna Poke
- Seared Tuna Salad with Wasabi Butter Sauce
Ahi Tuna Poke Stacks
- 12 ounces raw sushi grade tuna, cubed small
- 3 tablespoons reduced sodium soy sauce, or gluten-free tamari, liquid aminos
- 1 1/2 teaspoon sesame oil
- 1 teaspoon sriracha
- 1 scallion, sliced
- 1 cup cooked short-grain brown rice, heated
- 1 tablespoon rice vinegar
- 1 cup peeled and diced cucumber, about 1 medium
- 1/2 cup mashed avocado, about 1 medium
- 4 teaspoons Furikake, such as Eden Shake or use sesame seeds
- 4 teaspoons reduced-sodium soy sauce, or gluten-free
- 4 teaspoons mayonnaise
- 1 teaspoon sriracha sauce
- 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.