I have been going through a phase, frequently taking lunch to run over to Edohana Sushi to pick up a tuna tower to go, or finding any excuse to "happy hour" at Naan to indulge. This week, I decided - how hard could it be to make one? But importantly, just how "good" or "bad" are these little towers? I felt compelled to take that challenge, recreate at home and calculate the nutritional facts just to see.
Looking at the ingredients, you've got your Sashimi-grade tuna, crab meat, avocado, and sushi rice. I have a plethora of Sriracha, mayonaise, tamari but I decided I wanted eel sauce, I love eel sauce! Tuna towers are also typically topped with Masago, the little orange and black caviar beads that sit atop the tower, something I decided to do without to save some money.
I needed some kind of tube-like container to mold the tower into. I had this double-open-ended measuring device that my mom bought me at a Pampered Chef party recently. Thank you momma, I don't really use it for what it is intended for, but you helped me create the tuna tower with it. The crab and tuna was bought and measured out to my needs at Rex's Seafood, a fantastic Dallas fish market. That meant I only had to pay for what I was using, and the total was under $7! The rest of the ingredients were all things I had on hand, and the Sushi counter at Central Market gave us 2 tbsp. of eel sauce in a small container, and the sushi rice for free! Total time this took to make? A whopping 15 minutes.
Now, for the best part... one serving size is equal to half a tuna tower, meaning it's perfect to share. Click here for the awesome nutritional facts for this recipe calculated at SparkRecipes.com. For a weight watchers conversion, this is a total of 6 points per serving.