1 pound sushi grade ahi tuna, cut into ½-inch cubes
6 tablespoons soy sauce, divided
2 tablespoons sesame oil
1 inch fresh ginger, grated
1 garlic clove, grated
1 scallion, sliced, green parts discarded
2 tablespoons lemon juice
1 teaspoon wasabi powder
6 shishito peppers
3 avocados, sliced into ½-inch pieces
½ cup microgreens
¼ cup fried onion pieces
Directions
Cook the rice according to package directions, then add 2 tablespoons of the rice vinegar and fluff with a fork. Set aside.
Meanwhile, marinate the tuna. Whisk together the remaining rice vinegar, 4 tablespoons of the soy sauce, sesame oil, ginger, garlic, and scallions. Add the tuna and let marinate for 20 minutes.
In a small bowl, whisk together the remaining 2 tablespoons soy sauce, lemon juice, and wasabi powder until smooth.
Using a paring knife, poke small holes in each shishito pepper.
Over medium-high heat, blister the shishitos in a lightly oiled skillet until charred on each side. Remove and toss with the soy, lemon, and wasabi dressing.
To build the stack, place a biscuit cutter or ring mold on a plate. Place about ¼ cup rice into the bottom of the mold, pressing down to make the top flat and even. Add the avocado pieces next, using about ¼ cup per stack and pressing down so the avocado is even across the top. Lastly, add about ¼ cup tuna, then press down on the tuna with a spatula and slide the mold up and off of the plate. Repeat with the remaining ingredients. (You should end up with 6 stacks.)
Add a generous pinch of microgreens on top of the tuna, then sprinkle with fried onion pieces. To finish each stack, top with a blistered shishito pepper, and serve immediately.