SUSHI STACKS
Ingredients
The Rice:
3 cups cooked sushi rice (from 1 cup raw)
1 tablespoon rice vinegar
2 teaspoons sugar
1 teaspoon salt
The Tuna:
2 tablespoons rice vinegar
3 tablespoons soy sauce
1 tablespoon fish sauce
1 teaspoon sesame oil
1 tablespoon wasabi sauce
1 tablespoon fresh lime juice
1 tablespoon brown sugar
2 tablespoons peanut oil
1-pound sushi grade tuna, chopped into ¼” dice
The Sriracha Mayonnaise:
⅓ cup Hellmann’s Light mayonnaise
1 tablespoon sriracha sauce
The Stacks:
1 cup cucumber, diced
2 avocados, finely chopped
1 teaspoon black and white sesame seeds
¼ cup cilantro leaves¼ cup scallions, chopped
Instructions
Cook rice according to package directions. When rice is done, stir in the rice vinegar, sugar, and salt. Set aside to cool.
In a medium bowl, combine the ingredients for the tuna (except the tuna) and whisk to combine. Add the chopped tuna to the marinade, tossing to evenly coat.
In a small bowl, combine ingredients for Sriracha mayo and whisk until smooth. Set aside.
Using a 1 cup ramekin or dry measuring cup, layer ¼ cup cucumber, ¼ cup avocado, ⅓-½ cup marinated tuna, and fill the remainder of the ramekin with the rice, pressing gently so the ingredients are compacted.
Invert the ramekin on a plate and gently tap the bottom, releasing the layered stack, intact. Drizzle 1-2 teaspoons of the marinade over the top of the stack and top with 1 tablespoon of the sriracha mayo. Garnish with a sprinkle of sesame seeds, cilantro, and chopped scallions.
Repeat to make 6-8 delish sushi stacks!
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