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Home > Recipes > Mixed Seafood Poke Tower with Light Spicy Mayo Sauce

Mixed Seafood Poke Tower with Light Spicy Mayo Sauce

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Recipe 1

Poke Tower

Prep 20min
Cook 10min
Total 30min


4 Servings
Serving Size:423g
  • 1 1/2 cups cooked sushi rice (or jasmine rice)
    • Glutinous rice is recommended because the rice is sticky and forms a solid base
  • 1/2 lb sushi grade salmon, diced
    • sushi grade ahi tuna
  • 1 ripe avocado, diced
  • 3/4 cup diced mango

  • 1/3 lb sushi grade ahi tuna, diced
    • sushi grade salmon
  • 1 tablespoon chili flakes in oil
    • sesame oil
  • 1 tablespoon tamari
  • 1 green onion, thinly sliced on a bias

  • .333 lb poke crab meat (shredded crab) *
  • 4 asparagus spears, steamed and sliced on a bias


Step 1

Place asparagus pieces in a microwaveable safe bowl with a lid.  Add 1/4 cup water, place on the top, and microwave for no more than 1 minute to soften – the pieces should be a vibrant green color and crisp-tender.  Then, take the asparagus out of the bowl and place it in the fridge to chill with the rest of the ingredients.

Step 2

In a bowl, mix together the mango and ripe avocado.

Note: Make sure your avocado is ripe.  The creaminess also works as glue to keep the slippery mango from falling out of the tower once the can or springform pans are removed.

Step 3

Use a mini springform or an empty large, tall can, like a can with garbanzo beans. If you use the can, remove the top and bottom, thoroughly wash it, and then lightly grease the inside with avocado or sesame oil (or any oil you have on hand except coconut oil).

You will likely have to stack 2 springform pans (or cans) in order to make a tall tower. 

Step 4

In a bowl, mix all the ingredients for the tuna together and set aside in the fridge to marinate for at least 10 minutes.

Step 5

Add each ingredient to the pan or can, beginning first with the rice (which is why sushi rice, which is glutinous, works well).  Gently pat down each ingredient so that it becomes compact and solid.

Pro tip: When slicing the tuna and salmon, reserve about 1/3 cup of each cubed fish, then mince them separately using a knife. The mince will be sticky and perfect for keeping the fish together in the pans and cans.

Step 6

Top with the asparagus and then place the tower in the fridge for 15 – 20 minutes to help keep it’s shape.  While the tower chills in the fridge, make the spicy mayo sauce (see recipe below).

Step 7

With a touch of finesse, carefully and gently remove the pans or large can on a large plate. This simple step sets the stage for a delicious dish.

Drizzle with spicy mayo sauce and mash and mix using a fork.

Enjoy with a seaweed salad or garden salad, or enjoy part as an appetizer for a meal at a “get-together” or party!

Recipe 2

Spicy Mayo Sauce for Poke

Prep 5min
Total 5min


4 Servings
Serving Size:70g
Reduced Calorie Spicy Mayo Sauce
  • 3 tablespoons reduced fat mayo with olive oil
  • 3 tablespoons tamari
  • 1 tablespoon fresh ginger
  • 1 tablespoon mirin *
  • juice from 1 lime
  • 1/4 cup water (or more/less for consistency)


Step 1

Add all ingredients together in a bowl or measuring cup and whisk until smooth.

Season to taste with lime, tamari, ginger, or water; just remember to account for any added sodium.

Step 2

Enjoy with poke or add some rice vinegar to make a creamy dressing for a salad!

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Prep 25min
Cook 10min
Total 35min
Total Calories: 540cal
Total Carbs: 36g
Total Fats: 28g
Total Protein: 37g
Total Sodium: 1430mg
Total Fiber: 7g
Total Sugar: 12g



This recipe was created by members of the Fit Men Cook global community. Enjoy!