Spicy Tuna and Avocado Sushi Stack

Discover the exciting world of sushi with this easy and delicious Spicy Tuna and Avocado Sushi Stack recipe! Perfectly combining the rich flavors of sushi-grade tuna and creamy avocado, this dish adds a spicy twist that will impress both sushi lovers and newcomers. Learn the basics of sushi-making, from preparing the ideal sushi rice to crafting the perfect spicy tuna mixture. Get creative with your plating and enjoy a vibrant meal that showcases fresh ingredients and bold flavors!

Print Recipe

Ingredients

For the sushi rice:

1 cup sushi rice

1 ¼ cups water

2 tablespoons rice vinegar

1 tablespoon sugar

½ teaspoon salt

For the spicy tuna mixture:

8 oz sushi-grade tuna, diced

2 tablespoons mayonnaise (preferably Kewpie)

1 tablespoon Sriracha (adjust to taste)

1 teaspoon soy sauce

1 teaspoon sesame oil

1 green onion, finely chopped (white and green parts)

For the stacked layers:

1 ripe avocado, sliced

1 small cucumber, julienned

½ teaspoon sesame seeds (optional, for garnish)

Nori sheets, cut into small squares (for serving)

Instructions

Prepare the sushi rice:

- Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

- In a medium saucepan, combine the rinsed rice and water, then bring it to a boil over medium-high heat.

- Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the water is absorbed.

- Remove from heat and let it rest covered for 10 more minutes.

- In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Drizzle this mixture over the cooked rice and gently fold it in using a spatula. Let the rice cool to room temperature.

Make the spicy tuna mixture:

- In a mixing bowl, combine the diced tuna, mayonnaise, Sriracha, soy sauce, sesame oil, and chopped green onions. Stir gently until the tuna is well coated, ensuring you don’t mash the fish.

Assemble the sushi stacks:

- Using a round mold or a clean glass (about 2-3 inches in diameter), start with a layer of sushi rice at the bottom. Press down gently using the back of a spoon to compact the rice.

- Next, add a layer of the spicy tuna mixture, pressing it down lightly.

- Follow with a layer of sliced avocado, then top with julienned cucumber.

- Repeat the layers if your mold is tall enough for a second round, ending with a layer of sushi rice.

Plate the stacks:

- Carefully lift the mold off the stack. If it sticks, run a spatula or a knife around the edges.

- Sprinkle sesame seeds on top if desired and serve with nori squares on the side for wrapping your bites.

Serve:

- Drizzle any extra Sriracha or soy sauce on the plate for added flavor, and enjoy your spicy tuna and avocado sushi stacks!

Prep Time, Total Time, Servings: 20 min | 1 hr | 2-4 servings