Ahi Tuna Towers at Home!!!!!!

Yum!!!!! The day started as the rest, wake up early, eat breakfast, work and so on and so forth. By the time I arrived home I was craving one of my favorite dishes, but looking way too tired to go to one of my favorite restaurants. Nothing wrong with heading to the local seafood market though. 

TJ's Seafood Market and Grill is a local spot which carries many types of high quality ingredients and seafood.  The seafood is flown in fresh every single day people!!!!! You will pay for the difference but the fresh and recognizable flavors are spot on. 

Arriving at TJ's you are greeted by the friendly folk who work there and mesmerized by the beautiful fish counter before your eyes. But I am here for the big baby!!!!! Sushi Grade Ahi Tuna!! The sight alone makes me cry sweet tears of joy.

I arrive home and unpack the Ahi and start assembly the rest of the ingredients for my tuna tower. 

For the tower you will need:

• 3 oz of sushi grade ahi tuna
• 2/3 cup of shredded crab meat (I use the real stuff, but you may use imitation if you would like)
• 1/2 of an avocado, diced into very small pieces (careful not to smash the avocado)
• 1/2 cup sushi rice
• 3 tablespoons of mayo (I use Japanese mayo)
• 1 tablespoon of sriracha sauce
• 1 tablespoon of soy sauce
• 1 teaspoon of sesame seed oil
• Ponzu sauce
• Eel sauce
• A bottomless cylindrical container measuring about 3in wide and 5in tall

Step 1. Prepare the tuna by chopping it into very small pieces. The tuna will almost look like a paste, but you will still be able to see pieces of fish. Transfer to a container and add the sesame seed oil, and the soy sauce to marinate the fish while we prepare the rest of the ingredients. Keep in the fridge.

Step 2. Mix the mayo and the sriracha sauce in a small container and set aside. Chop the avocado into very small pieces and set aside.

Step 3. Grab your crab meat and mix with half of the mayo and sriracha mixture, reserving the other half for the presentation. (I usually start with 1/3 of the mayo mixture and go up from there.) Use more or less to your personal taste.

Assemly:

On the plate of your choice, drizzle with eel sauce, ponzu sauce, and some of your mayo sriracha mixture. Set your mold right in the center. Grab your sushi rice and place it inside the mold, pressing gently to create the bed of your tower. Next add your crab mixture, again pressing gently so it will stick to your rice layer. Next comes the avocado, again press gently, and finally the ahi tuna. At this point we want to again press gently with the bottom of a glass that will fit into your mold. While we press down on the tuna, we want to pull the mold up so we can free the tower. This might seem complicated but it is no trouble at all. I got it on my first try. Again, just press down with a cup on the fish, and lift up your mold.

Don't forget to show off your final product to whoever is around, now mash everything and mix it all together and enjoy. The final product equals 2 appetizer servings or in my case, dinner for that night. I like to have a bit extra sriracha and soy sauce on the side to adjust the flavors. Hope you make this and enjoy.