Ahi Tuna Poke with Avocado and Crispy Rice Over Spicy Yum Yum Sauce

For those who are hesitant about the raw fish world but would like to give it try it, this would be a great recipe.  Raw tuna is very mild, it doesn’t have a fish taste it is more buttery than anything.  This tower of goodness is SO yummy.  The spicy yum yum gives it a creamy kick, the crispy rice adds nice texture along with nutty notes from the golden brown goodness, cool avocado and then flavorful tuna to top it off.  I think next time I may add a sweet syrupy soy glaze drizzle right over the top.  I ate every yummy bit off this plate and was genuinely sad when it was gone.

Photography by Sophie Marie Creative


  • 4-6 ounces sushi grade tuna; finely diced
  • 1 avocado; diced
  • 1 heaping cup white rice; cooked
  • 1 tablespoon butter


  • 1/4 cup soy sauce
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sesame oil
  • 1 teaspoon honey
  • 1 tablespoon black sesame seeds
  • 1 heaping tablespoon finely chopped green onion
  • Cilantro (optional)
  • Lime juice (optional)

Yum Yum

  • 1/3 cup mayonnaise
  • 1 teaspoon butter; melted
  • 1 teaspoon gochujang or sriracha
  • 1/2 teaspoon garlic powder
  • 1 teaspoon rice vinegar


  1. For the yum yum, whisk together all of the ingredients the refrigerate it until ready to serve.
  2. Whisk together the soy sauce, rice vinegar, sesame oil, and honey for the marinade then add in the diced tuna. Mix well then refrigerate for at least 15 minutes.
  3. Tightly press the rice into a ring mold (it helps if the rice is slightly warm when you press it then chill it so it holds it shape).  In a small pan, melt 1 tablespoon of butter over medium heat then add in the rice.  You can leave on the ring mold to help it maintain its shape or you can remove it.  Cook it until the butter starts to brown then turn the heat down low and continue to cook until you can see the rice getting golden brown.
  4. Drain the marinade from the tuna then add in the sesame seeds and green onion (and cilantro and lime if using) and mix.
  5. Put some of the spicy yum yum on a plate then invert the rice on top of it so the crispy side is up.  Using the ring mold on top of the rice, carefully compact the avocado then the tuna on top of that.  Gently press to make sure everything is in place but does not squish the rice.  Slowly pull up the ring mold so everything stays in place.  Garnish with a little more green onion and sesame seeds if you so choose.  Serve immediately.

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