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Spicy Tuna Sushi Stack
Am I the only one who craves sushi at home? These spicy tuna sushi stacks are easy to assemble using a measuring cup and stacked high with sushi rice, avocado, cucumber, and spicy delicious tuna, with a side of spicy mayo. The perfect appetizer or light dinner, these sushi stack's are so fun to make!
stacks
Ingredients
Sushi Stacks
- 2 6oz sushi grade tuna steaks (cubed)
- 1 tbsp low sodium soy sauce
- 1 tbsp huy fong chili sauce or 1 tbsp sriracha
- 1 tsp sesame oil
- 6 scallion stalks (thinly sliced, greens and whites separated)
- 2 avocados (peeled, seed removed, mashed chunky)
- 1 english cucumber (diced (1 1/2 cups))
Sushi Rice
- 1 cup sushi rice (prepared to package instruction)
- 2 tbsp rice vinegar
- 2 tsp granulated sugar
- 1/2 tsp kosher salt
Spicy Mayo
- 2 tbsp Japanese mayo (or regular mayo)
- 1/2 tbsp sriracha (you can add more if you want it spicier)
Optional toppings
- Sliced nori strips
- Sesame seeds
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Instructions
- Prepare 1 cup dry sushi rice, according to package instruction. Once it is done cooking, immediately add 2 tbsp rice wine vinegar, 2 tsp sugar, and 1/2 tsp kosher salt. Mix all together, this will make the rice sticky.
- In a medium sized bowl, whisk together: 1 tbsp soy sauce, 1 tbsp chili sauce or sriracha, 1 tsp sesame oil, and the white section of the sliced green onions. Add the cubed tuna into the sauce and using a spoon, toss until the tuna is fully coated. Place spicy tuna mixture in fridge until you are ready to use it.
- Using a 1-cup measuring cup, first add a layer of the seasoned tuna, followed by a layer of diced cucumber, then spread a layer of mashed avocado (pressing it down a bit into the cucumber, make sure to get the sides as well. Finish with a layer of sticky rice and using the back of the spoon, press the rice down.
- Carefully flip the measuring cup onto a plate and give it a few taps on top and the sides, the stack should slide out onto the plate.
- In a small bowl whisk together, 2 tbsp Japanese mayo and 1/2 tbsp sriracha.
- Garnish the spicy tuna stacks with optional toppings and spicy mayo, enjoy!
Notes
Servings:
- If you are making this recipe for only 2, halve the ingredients. For example, you will only use one 6oz sushi tuna steak and only a 1/2 a cup of dry rice.
Fish
- You can substitute sushi grade salmon or sushi grade yellowtail for this recipe
- Only use sushi grade fish for this recipe. This means the fish was handled and frozen in a specific way to sushi standards. If you use non-sushi grade fish, you can become ill.
- Defrost the sushi grade fish according to package instruction
Storage
- If you make the spicy tuna stacks in advance, keep them in an airtight container for up to two days. Avocado should be used fresh or it will brown.
Nutrition Information
Serving: 1, Calories: 360kcal (18%), Carbohydrates: 33g (11%), Protein: 13g (26%), Fat: 21g (32%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 16g, Cholesterol: 15mg (5%), Sodium: 712mg (31%), Fiber: 7g (29%), Sugar: 8g (9%)