A Stunning Layered Poke Dish with Japanese Cured Egg Yolk
Poke (pronounced poh-kay) is a traditional Hawaiian dish that centers around fresh, high-quality fish cut into small cubes and seasoned with simple but bold flavors. Modern poke has evolved into a blend of Hawaiian, Japanese and even Mexican influences, which makes it perfect for creative dishes like this layered poke tower.
The most important part of making poke at home is sourcing sushi-grade tuna. Look for fish labeled as "sashimi grade" or "sushi grade," which means it has been handled and frozen according to safety standards for raw consumption. Reputable fish markets, Japanese grocers, or high-quality seafood counters are your best bet. You want tuna that is bright, glossy, and firm.
This tower blends warm sticky rice, seasoned avocado, flavorful marinated tuna and a silky Japanese cured egg yolk for a dramatic, restaurant-level presentation. A few slices of jalapeno or serrano add a clean pop of heat. It is simple to make, but it looks and tastes incredible.
Choose one or make both!
Cook sushi rice according to package instructions.
(For perfect results, see our
Perfect Sushi Rice Technique
or
Sushi Rice Recipe.)
Let it cool completely so it firms up and holds its shape.
Set aside while you prepare the remaining ingredients.
Cut the avocado in half, remove the seed and scoop the flesh into a bowl.
Season with A.P. seasoning, or salt, pepper and garlic powder.
Mash to your preferred texture. Smooth works well for even layers, but a little chunkiness is great too.
Choose your marinade style (either ponzu or creamy mayo) or split the tuna into two batches for both.
Place diced tuna in a small bowl.
Add your chosen marinade ingredients.
Toss gently to coat without crushing the fish.
Mix in scallions and optional sesame seeds.
Let sit for 10 to 15 minutes in the refrigerator while assembling the tower layers.
💡 You will use a stainless ring mold as the structure. If your mold is short, simply raise it upward as you complete each layer.
Place the ring mold in the center of your serving plate.
Add a scoop of cooled sticky rice.
Press down gently with the back of a spoon to create a firm, level base.
If using a tall ring mold, simply spoon the avocado mixture on top of the rice and smooth it out.
If using a shorter mold, lift the mold upward to sit on top of the packed rice.
Fill the next section with the avocado and press lightly to level.
Lift the mold again to create room for the top layer.
Spoon the marinated tuna into the mold and level it off.
Hold the tuna gently with a spoon and lift the ring mold straight up.
Your tower should hold its shape beautifully.
Place one Japanese cured egg yolk right on top of the tuna.
(Reference your
Japanese Cured Egg Yolk recipe.)
Add a few thin slices of jalapeno or serrano for heat.
Sprinkle on extra sesame seeds, scallions or microgreens if desired.
Serve immediately. Break the cured yolk and let it run into the tuna and avocado.
Every bite is rich, fresh and full of layered flavor. This is an impressive dish that is surprisingly easy to make once you understand the structure.
When you break that silky Japanese cured egg yolk, it creates an instant umami-rich sauce that coats the fresh tuna and creamy avocado. This is restaurant-level presentation with simple home techniques.