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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