The mix of crunchy, smooth and poke makes for a special 'broke-da-mouth' kind of yum. The original version, Avocado Poke Stacks, is from Alan Wong's The Blue Tomato cookbook. I simplified a few things for a more family-style version. The original version is lovely as well but takes a bit more construction and I didn't feel comfortable about using a raw egg.
This is still very much a work in progress--especially with regard to construction and portion size.
For the photo above used a Spam musubi mold, but next time I will find something smaller. However, the Spam musubi method was as follows:
Add about a handful of wuntun chips at the bottom of the mold. Use the other part of the mold to flat the chips down to a uniform height, but do not crush it to bits. Add a layer of guacamole. This will get the wuntun chips to stick together. Do NOT press down. The guacamole acts as a glue for the two layers.
Add a layer of poke. Press down lightly, just enough to have everything stick together, and lift mold away. Drizzle with aioli and green shiso leaves. In this method, it's best to do this on individual plates.
NOTES FOR NEXT TIME
1. Needs to be more portable. It's too time-consuming to plate individually, especially for a family meal. Consider pre-crisping up wonton or gyoza wrappers as the bottom anchor layer.
2. Portion size is in no-man's land. A larger portion will be way too rich even as main dish, so going smaller will be the way to go.