Sushi Stacks and Sapporo, the Perfect Pair

These Sushi Stacks are easy to make, simple and super tasty, enjoy them with the refreshing  and crisp flavor of Sapporo Premium Beer ~ the two are the perfect match!

Want to have some sushi at home but feel intimidated by rolling sushi? Sushi Stacks are the solution! Cheaper than eating out and so delicious!

It’s no secret – I love celebrations! When I heard that International Sushi Day is on June 18th, I decided I needed to get ready to join in the festivities. I thought we could go out to a sushi restaurant that day because seriously – I haven’t rolled sushi in

years! But, there’s something magical about experimenting in my kitchen… so sushi stacks came to mind!

Of course, you can’t have a party without serving the perfect drink. Sapporo Premium Beer has a refined and crisp flavor that goes incredibly well with sushi. Refreshing and light, it’s the best selling Asian beer in America for a reason!

These easy to make, delicious and super flavorful sushi stacks are made with fresh tuna, sushi rice, cucumbers and avocado. Sesame seeds and shredded carrots garnish these sushi stacks perfectly.

In the recipe, I tell you how to season the rice for a very authentic sushi-restaurant-flavor.

Also, I give you 2 different flavor profiles – because, well I couldn’t stop at just one!  Spicy Sriracha Tuna and Soy Sesame Lime. Both pair beautifully with Sapporo!!

I don’t think I can pick a favorite!!!

These sushi stacks are so simple and easy to make that I think I will be celebrating International Sushi Day every week this month!! I suggest you join me – with  a cold Sapporo beer in hand!

Kathy’s Note

• Check out one of my most popular recipes Ahi Tuna Poke Bowl with Citrus Ponzu and Sriracha Sauce

WANT TO TRY THIS RECIPE?

PIN IT TO YOUR APPETIZER OR SEAFOOD BOARD!!

FIND ME ON PINTEREST FOR MORE DELICIOUS RECIPES!

Sushi Stacks

Kathy McDaniel

These easy to make, delicious and super flavorful sushi stacks are made with fresh tuna, sushi rice, cucumbers and avocado. Included in the recipe 2 different tuna preparations! Spicy Sriracha Tuna and Soy Sesame Lime. The perfect little bites to satisfy your sushi cravings.

Print Pin

Prep 40 minutes mins

Total 40 minutes mins

Makes 8 servings

Ingredients 

1x2x3x

For the Sushi Rice

• ▢ 2 cups sushi rice, cooked
• ▢ 2 1/2 tablespoons rice vinegar
• ▢ 2 1/2 tablespoons sugar
• ▢ 2 teaspoons sea salt

Spicy Sriracha Tuna

• ▢ 1/2 lb sushi grade tuna, diced
• ▢ 2-4 tablespoons Sriracha mayonnaise
• ▢ Sesame Seeds
• ▢ A splash of lime juice, freshly squeezed

Soy Sesame Lime Tuna

• ▢ 1/2 pound sushi grade tuna, diced
• ▢ soy sauce
• ▢ lime juice
• ▢ sesame oil
• ▢ 2 tablespoons green onions, thinly sliced
• ▢ ginger, grated

The Vegetables and Garnishes

• ▢ 1 ripe avocado, sliced
• ▢ 1 small cucumber, sliced (you need about 24 slices)
• ▢ 2 sheets nori
• ▢ Shredded carrots
• ▢ Sesame seeds
• ▢ Soy sauce and wasabi paste for dipping (optional)

Instructions 

For the sushi rice

1. Cook the sushi rice according to package directions. Remove from the pot or rice cooker and place it into a bowl. Let it cool.
2. In a small bowl, mix together the vinegar, sugar and salt. Warm it up in the microwave at short intervals – mixing until the sugar and salt has dissolved (about 30 seconds) DO NOT let it get too hot or boil!
3. Let the vinegar mixture cool.
4. Pour the vinegar mixture over the rice and mix to combine. Set aside.

For the Stacks

1. In a small bowl, mix together all the ingredients for the Soy Sesame Lime Tuna. Set aside. In a separate bowl, mix together all the ingredients for the spicy sriracha tuna.
2. Fold each nori sheet in half, and in half again. You will end up with a small square. Cut the square in half. You now have small triangles ready to use!

Soy Sesame Lime Tuna Stacks

1. Place the nori sheet triangle in a work surface (I use a cutting board).
   Place a 2-inch round cookie cutter or ring mold on top of the nori triangle.
2. Wet your hands (sushi rice is sticky). Spoon about 2 tablespoons of sushi rice into the cookie cutter/ring mold). With your hands press to compress.
3. Top the rice with 2 cucumber slices and sliced avocado (you may need to cut the avocado slices into smaller pieces so it fits snugly.
4. Spoon about 2 tablespoons of the soy sesame lime tuna mixture. You will fill it up to the top of the rim. With your hands press gently to compress. Remove the cookie cutter/ring mold. Voila! You have a stack!
5. Garnish with shredded carrot and sesame seeds.

Spicy Shriracha Stack

1. Place the nori sheet triangle in a work surface (I use a cutting board).
   Place a 2-inch round cookie cutter or ring mold on top of the nori triangle.
2. Wet your hands (sushi rice is sticky). Spoon about 2 tablespoons of sushi rice into the cookie cutter/ring mold). With your hands press to compress.
3. Top the rice with 2 cucumber slices and sliced avocado (you may need to cut the avocado slices into smaller pieces so it fits snugly. Remove the cookie cutter/ring mold.
4. Top with the spicy sriracha tuna mixture. Garnish with sesame seeds.
5. Place the stacks on a serving platter and serve immediately. You can also place a small dipping bowl with soy sauce and wasabi in case your guest want to use it as a dipping sauce (optional)

Nutrition

Calories: 180 kcal, Carbohydrates: 15 g, Protein: 14 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 21 mg, Sodium: 694 mg, Potassium: 269 mg, Fiber: 2 g, Sugar: 4 g, Vitamin A: 1325 IU, Vitamin C: 5.4 mg, Calcium: 8 mg, Iron: 0.8 mg

Request help from AI: (or leave me a comment below!)

Dietary Modifications

Ingredient Substitutions

Serving Scaling

Recipe Summary