Sesame Avocado Sushi Stacks

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Sesame Avocado Sushi Stacks
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Summer time is here, sunshine fresh fish, the smell of the ocean the taste of lime and salt. These are the flavors of summer. That is why today I am going to be giving you a delicious recipe for Sesame Avocado sushi Stacks. When I used to live in Sunny San Diego and my neighbor goes deep sea fishing once a month. He usually gave most of his catch away, and this time he gave his delicious yellowfin catch to us.

I knew exactly what I wanted to make. Sesame Avocado Sushi Stacks. I love the Ahi tare tar appetizers in restaurant and this recipe is a rift on that. First you need a good quality fresh fish. This is an application where the acid in the lime juice cooks the fish, but it is important to start with fresh quality fish. If you feel nervous about raw fish, you could use cooked tilapia, salmon, or shrimp in this recipe easily and it would be just as delicious. Use a fish that is preferably not too fishy.

This is a great meal when you want to do minimal cooking. The only thing that really needs to be made is rice. However, you could use microwave rice or pre-make the rice the day before and warm it up in the microwave. Also, if you do not enjoy spicy food feel free to omit the jalapeno all together.

This meal comes together quickly, they look like they just came out of a chefs kitchen and they are so delicious! I highly recommend that you give these amazingly scrumptious stacks a try.

Sushi Seasame Stacks

Fresh yellowfin tuna, cucumber, lime, with sesame oil and avocado are delicious appetizer or main dish, basically delicious any time!
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Prep Time 30 minutes
Cook Time 30 minutes
Course Appetizer, dinner, Main Course, Side Dish
Cuisine asian

Ingredients
  

  • 1 cup Yellowfin, Ahi, tuna or othe sushi grade fish (raw) You can use any fresh sushi grade fish here shimp and salmon are very good, You could use cooked fish but the texture would not be as silky.
  • 2 cups diced cucumber
  • 1/2 cup cilantro (minced)
  • 1/2 cup green onion ( finely chopped)
  • 1/2 cup lime juice fresh squeezed 2 to 3 limes
  • tbs Jalepeno (finely minced) * Optional
  • 1 cup Avocado finely minced
  • 1/2 tsp Salt
  • 1/8 tsp pepper
  • 1 tbs Soy Sauce
  • 2 tbs Toasted Sesame oil
  • 2 tbs Everything but the bagel Seasoning
  • 1 cup white rice
  • 2 cups water
  • 1 pinch Salt

Instructions
 

  • In a medium sauce pan add one cup of rice, and two cups of water and a pinch of salt. Cover and simmer on the lowest heat for 20 minutes. Then set aside to cool.
  • Take out a large bowl and set aside.
  • Finely chop (1/4 cubed inch) Yellowfin add to the bowl
  • Juice your limes and add the juice directly to the fish.
  • Finely chop (1/4 cubed inch) cucumber add to the bowl
  • Finely chop (1/4 cubed inch) Avocado add it to the bowl.
  • Finely chop green onion, add it to the bowl.
  • Finely mince cilantro add it to the bowl
  • Finely mince the jalapeno and add it to the bowl.
  • Add seasoning, salt, pepper, Everything But The Bagel, soy sauce, sesame oil to the bowl.
  • Mix all ingredients gently but completely, until all the ingredients are evenly distributed.
  • Take a small ramekin and fill it half way with the Yellowfin mixture, then take your cooked rice and fill the ramekin the rest of the way with the rice.
  • Press the rice into the ramekin firmly. Gently slide a knife around the sides of the ramekin to loosen the stack, then place a plate on top of the ramekin and turn it over.
  • Gently lift the ramekin off the Yellowfin Stack. Garnish with cilantro and Everything but the Bagel seasoning.
  • This is delicious with wonton chips or tortilla chips, or eaten alone.
  • Enjoy, and if you make it take a picture and tag me @sweetsavorys
Keyword Savory, Yellowfin stacks