Spicy Tuna Sushi Stack

Looking to make your own sushi dish that’s both delicious and unique? Why not try making a spicy tuna sushi stack! This recipe is perfect for making sushi at home with a homemade spicy tuna, sushi rice, avocado, cucumber, and spicy mayo. With just a few ingredients and simple instructions, you can enjoy this wonderful appetizer or light dinner. Follow these steps and make your very own spicy tuna sushi stack!

It’s a delicious and fun way to enjoy sushi at home without the hassle of rolling! Instead, you layer the ingredients like a stack – hence the name.

You don’t need any fancy tools or skills to make this dish. All you need is an appetite for creative cooking!

This sushi stack recipe is simple and easy to make with just a few ingredients. The homemade spicy tuna mix adds an extra layer of flavor that makes this dish stand out. Plus, the creamy avocado and crunchy cucumber pair perfectly with the sushi rice and spicy mayo.

It’s the perfect recipe for a beginner wanting to get into the groove of making sushi from home without the worry of rolling. Plus, it’s also a great way to get creative with your ingredients and flavors.

Anytime I am craving sushi nowadays, I like to make this recipe!

Here’s everything you need to make this classic spicy tuna sushi stack…

Spicy tuna stack

• Sushi grade tuna
• Low-sodium soy sauce
• Chili sauce
• Sesame oil
• Green onions 
• Avocado 
• English cucumber 

Sushi rice

• Sushi rice 
• Rice vinegar
• Granulated sugar
• Kosher salt

Spicy mayo

• Japanese mayo
• Sriracha

Now that you have a list of everything you need, let’s get started with making this recipe for a fresh spicy tuna sushi stack!

The first thing you need to do is cook the sushi rice. It’s important to make the rice first because it needs to cool down before you can use it.

To make the sticky sushi rice:

1. Cook 1 cup of dry sushi rice according to the package instructions.
2. After cooking, mix in 2 tbsp rice wine vinegar, 2 tsp sugar, and 1/2 tsp kosher salt immediately. This will give it a delicious sticky consistency.
3. Set aside to cool down.

Sushi rice is a short-grain Japanese white rice. It’s important to use this kind of rice as it has the right texture and flavor.

If you can’t find it, you can also use medium-grain Calrose rice, which is the closest substitute.

Yes, there is a difference between sushi rice and regular rice.

Sushi rice has a higher starch content compared to other kinds of white rice. This gives it the sticky texture which is essential for making sushi at home. It also has a subtly sweet flavor which pairs nicely with the other ingredients in this spicy tuna sushi stack recipe!

Now for my favorite part – the spicy tuna!

This is my go-to any time I visit a sushi restaurant. It’s just so stinkin’ good! The tuna is not too fishy, and it has a kick of spicy flavor.

How to slice tuna

1. Take your defrosted sushi-grade tuna and pat it dry with a paper towel
2. Cut tuna steak into 1/2 inch slices
3. Cut the tuna slices again into strips
4. Lastly, dice the tuna strips

How to make the spicy tuna mix:

1. Place diced sushi tuna in a medium bowl
2. Take 2 scallions and thinly slice them. Make sure to keep the greens and whites separated.In a medium-sized bowl, whisk together 1 tablespoon of soy sauce, 1 tablespoon of huy fong chili sauce or sriracha, 1 teaspoon of sesame oil, and the white section of the sliced green onions.
3. Add the sauce over the cubed tuna
4. Using a spoon, toss until the tuna is fully coated.

Yes, you can use any type of sushi-grade fish for this recipe! Just make sure it’s sushi grade.

I sometimes will swap out the tuna for salmon or yellowtail.

Sushi-grade fish is usually found in specialty stores or markets. You can also find it online if you don’t have access to a local store.

When buying sushi-grade fish, make sure you check the expiration date and that it’s stored properly at the store. It should be kept refrigerated until ready to use and follow the defrosting instructions on the package.

Yes, you can make the spicy tuna mix gluten-free by swapping out the soy sauce for tamari or coconut aminos!

Okay, now that the sushi rice and spicy tuna are prepped, all that is left are the toppings.

The avocado will act as a binding agent to help the stack stay together. It will go in between the cucumber and the rice. Mash the avocado up a bit, just enough so it’s still chunky.

I also like to add a layer of cucumbers! I prefer to use a seedless kind like Persian or English cucumbers. Chop them up into small bite-sized pieces as evenly as possible.

If you are using a Persian or English cucumber, you don’t have to peel the cucumber before chopping. The skin is edible and adds a nice crunchy texture to the sushi stack. For other seeded cucumbers, peel the skin because it is thicker and will affect the texture.

All that’s left is to assemble the sushi stack!

Start by using a 1-cup measuring cup:

1. First, place a layer of seasoned spicy tuna sushi on the bottom of the cup.
2. After that, add a layer of diced cucumber and then spread mashed avocado over it. Gently press the avocado down into the cucumber to ensure it gets in the cracks and reaches the sides as well.
3. Finally, top it off with a layer of sticky rice.

After you have layered all of it, carefully flip the measuring cup onto a plate and give it a few taps on top and sides with a spoon; the stack should slide right out onto the plate.

No, you don’t have to make your own spicy mayo for this recipe. It’s really simple to make – But if you’re in a pinch, store-bought would work too.

If you don’t have Japanese mayo (my favorite is kewpie mayo), you can use regular mayo and mix in a little bit of lime or lemon juice.

Feel free to add other seasonings of your choice. Some ideas are toasted sesame seeds, pickled ginger, or dried seaweed flakes.

I’ve tried adding a few dashes of furikake, and I have no regrets! It was so good!