Sushi Stacks

5 from 2 reviews

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.

Course Appetizer

Cuisine Asian, Japanese

Prep Time 40

Total Time 40

Servings people

Calories 180kcal

Author Chef Kathy McDaniel

Ingredients

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

Cook the sushi rice according to package directions. Remove from the pot or rice cooker and place it into a bowl. Let it cool.
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!
Let the vinegar mixture cool.
Pour the vinegar mixture over the rice and mix to combine. Set aside.

For the Stacks

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.
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

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.
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.
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.
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!
Garnish with shredded carrot and sesame seeds.

Spicy Shriracha Stack

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.
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.
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.
Top with the spicy sriracha tuna mixture. Garnish with sesame seeds.
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)

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