When my son was diagnosed with celiac last September, my husband and I made the decision to make our entire house gluten free. We wanted to provide a safe space for our son, one where he didn’t have to worry about whether an available food would be acceptable for him or not. We also made the decision to carry that diet out into our own lives so that we can understand the challenges that our young celiac will face. We went from eating out for 4-6 meals per week down to 1-2 times per month (and even then only at a very few select places). It’s given us lots of practice at gluten free cooking! One of our current favorite things to eat is grilled salmon with grilled avocados. One night as I was looking at the fish, I realized that if we can grill it, I could probably do a decent job with it raw.
Wait a second, did I just suggest homemade sushi?!?!?
A great deal of imitation crabmeat is made with gluten, so most prepared rolls at restaurants are off our list. Our favorite sushi restaurant actually has a GF menu with GF tamari sauce instead of soy sauce, but it’s very limited (but still much appreciated!!!). I decided that I wanted to make a homemade ahi tower.
It really wasn’t that difficult. Make sure your ingredients are as fresh as possible; I picked up the tuna from a local fish market the night we made this.
As always, make sure your ingredients are GF. Start by mixing sriracha with mayonnaise. Anything that involves mayo can’t be all bad.
Chop up your GF crabmeat and mix in 2 tbsp of your sriracha mayo.
Make sushi rice per Alton Brown. Don’t question this because Alton is a god in my kitchen.
Dice an avocado.
Find a local fishmarket you can trust. Procure a beautiful piece of fresh tuna and dice finely.
Spray the inside of a form with cooking spray (I used a Pampered Chef cylindrical measuring cup), and layer in your ingredients.
Repeat with remaining ingredients to get second tower. Top with remaining sriracha mayo.
Mash onto plate and mix well. Add GF tamari or soy sauce for seasoning. Enjoy!
Gluten Free Ahi Tower
- 6-8 oz fresh tuna
- 8 oz gluten free imitation crabmeat
- 4 tablespoons gluten free mayonnaise
- 4 teaspoons sriracha sauce
- 1 cup cooked sushi rice
- 1 large ripe avocado
- Gluten free tamari sauce or soy sauce to taste
- Mix 4 tsp sriracha with 4 tbsp mayonnaise (can make a day in advance if kept in the fridge).
- Chop up 8 oz GF crabmeat and mix in 2 tbsp sriracha mayo (can also be made a day ahead of time).
- Dice avocado.
- Dice tuna.
- Layer as follows into a form lightly sprayed with cooking spray (I used a cylindrical measuring cup from Pampered Chef), gently packing down between layers: rice, crab, avocado, tuna.
- Top with remaining sriracha mayo and tamari sauce. May also add wasabi mayo if so desired.
Makes 2 large sushi towers. Will feed 2-4 adults depending on hunger levels!