Learn how to make Spicy Tuna Sushi Stacks at home! This recipe puts a fun twist on homemade sushi by layering sushi rice, avocado, cucumber, tuna, and spicy mayo together in a tower-like stack. They’re easier than homemade sushi rolls and just as delicious!
Table of Contents
Making sushi at home can be a lot of fun, but let’s face it—the process can also be tedious, time-consuming, and comes with a lot of clean-up. That’s why I much prefer Sushi Stacks (or this Sushi Bake), a play on homemade sushi that layers classic sushi fillings and toppings together in a round stack.
Think of this sushi stacks recipe as a modernized version of classic spicy tuna rolls.
In each stack, you’ll find layers of seasoned sticky rice, creamy mashed avocado, crunchy cucumber, and flaky tuna. Assembled in a mold and served with each colorful, delicious layer on display, you’ll instantly be drawn to this fun and unique dish!
Maybe spicy tuna sushi isn’t your favorite or you like your sushi a certain way. No problem! Sushi stacks are customizable from top to bottom!
Ingredient notes
- Sushi rice – I like making sushi rice in my rice cooker but it’s just as simple to make on the stovetop. All you need is white sushi rice and water, then rice vinegar, sugar, and salt to season the sticky sushi rice.
- Cucumber
- Avocados – Ripe avocados are mashed and combined with lemon juice, sesame oil, and red onions.
- Canned tuna – This simple and accessible tuna is perfect for sushi stacks. I recommend using tuna packed in oil (drained thoroughly) for the best flavor.
- Mayonnaise – You’ll need some mayo to mix with the tuna and to make the spicy mayo drizzle. Kewpie is my go-to brand.
- Sriracha – This hot sauce is combined with the tuna and mayo for a spicy kick. If you don’t have sriracha, substitute chili flakes, chili oil, or another hot sauce for heat. For a less spicy version, omit the hot sauce from the recipe.
- Toasted sesame seeds
- Nori seaweed – You can skip this if you’re not a fan of nori, but for us sushi lovers, it’s non-negotiable!
How to make sushi stacks
- Make the Sushi Rice: First, make your sushi rice. If you don’t have a rice cooker, boil the rice and water in a small pot on the stove. Once boiling, cover the pot, reduce the heat, and let it simmer until the liquid is absorbed. Remove the pot from the heat and let it stand, covered, for 5 minutes before spreading the sushi rice over a non-stick surface (like a baking sheet or plate) to cool. While you wait, add the rice seasoning ingredients to a small bowl and microwave for 30 seconds. Drizzle this mixture over the rice and toss gently.
- Make the Avocado Mash: Scoop the avocado flesh into a bowl, season it with salt, pepper, lemon juice, and sesame oil, and mash until it’s creamy and combined. Stir in the onion to finish.
- Make the Tuna Mixture: Add the tuna to a bowl with half the mayo, a teaspoon of sriracha, and lemon juice. Stir gently to combine.
- Make the Drizzling Sauce: Stir the remaining mayo, sriracha, and lemon juice together in a separate bowl.
- Assemble: To assemble the sushi stacks, divide the seasoned sushi rice between four round molds and spread an even layer of the mashed avocado over the top. Add a layer of cucumbers and the tuna mixture over the avocado. Smooth and press it into an even layer. Carefully remove the molds, then garnish each stack with extra cucumbers, sriracha mayo, nori, and sesame seeds. Enjoy!
Tips and tricks
- I highly recommend investing in a rice paddle. The non-stick surface and broad, flat shape are specifically designed to handle sticky rice without crushing the grains. If you don’t have one, a silicone spatula is a great alternative.
- The best way to cool sushi rice in a hurry is to spread it on a non-stick surface, like a rimmed plate, non-stick baking sheet, chopping board, or wooden bowl.
- Drain the canned tuna thoroughly using a fine-mesh sieve and gently press it with a fork to remove any excess liquid. Any liquid in the tuna can make your sushi stacks soggy.
- As you build your sushi stacks, gently press down on each layer with the back of a spoon or small spatula to create uniform, compact layers.
Variations
Sushi is already incredibly versatile and the same goes for sushi stack recipes! Have fun with this one and experiment with the endless filling and flavor combinations.
First, check out these protein options to try instead of canned tuna:
- Sushi-grade raw fish: Use fresh sushi-grade salmon or ahi tuna diced into small cubes. Mix them with mayo, sriracha, and lemon juice, just as you would the canned tuna.
- Cooked seafood: Swap the canned tuna for canned salmon, diced cooked shrimp, or lump crab meat for a seafood-lovers stack!
- Imitation crab meat: Combine the imitation crab meat with mayo, sriracha, and lemon juice for a California roll-inspired stack.
- Marinated tofu: For a vegetarian/vegan option, substitute the tuna for pressed and diced firm tofu marinated in soy sauce, rice vinegar, and sesame oil.
And why limit yourself when you can customize every layer? Here are more filling ideas:
- Raw veggie layer: Swap the diced cucumber for daikon radish, carrots, bell peppers, zucchini, or jicama.
- Add a fruit layer: Add a layer of finely diced mango or pineapple.
- Spice it up: If you like it extra hot, add a small dollop of wasabi between the layers or mix some into the sriracha mayo for volcanic-level heat.
- Crunchy toppings: Instead of sesame seeds, sprinkle tempura flakes, crispy fried onions, or fried garlic chips on top for crunch.
Serving suggestions
The right dipping sauce can elevate your sushi stack experience to a whole new level. I like having a few sauces on the side, such as sweet soy sauce, ponzu sauce, unagi sauce, ginger soy dressing, Asian sesame sauce (goma dare), and spicy mayo. For more yummy options, check out these 15 Sushi Dipping Sauces.
To round out your meal, serve your stacks izakaya-style! Like Spanish tapas, these small plates are meant to be shared with family and friends. Here are some Japanese-inspired mini dishes to consider:
- Or any of these 15+ Sushi Side Dishes
FAQs
Yes, you should always rinse your rice before cooking. The water will wash away the excess surface starch to prevent the rice from being stickier than we want. Place the grains of rice in a bowl, cover with cold water, and swish the grains around with your hand. Drain the cloudy water and repeat the process until the drained water runs clear.
No biggie! You’ll just have to improvise with similarly shaped objects, like small ramekins, biscuit cutters, a measuring cup, or even cleaned and trimmed cans. If all else fails, you can always shape the stacks freehand.
Make ahead and storing
I recommend serving the sushi stacks as soon as they’re assembled to keep everything fresh and tasty. There are, however, a few elements you can prepare ahead of time:
- Dice the cucumber and store it in the fridge for 2 to 3 days.
- Store the cooked and seasoned sushi rice in an airtight container in the fridge for 1 to 2 days.
- Make the sriracha mayo, transfer it to an airtight container or jar, and refrigerate for 4 to 5 days.
This way, all that’s left to do is mash the avocado, drain the tuna, and assemble the stacks before serving.
If you end up with leftover stacks, refrigerate them in an airtight container for 1 to 2 days.
Erin’s wine pairings
You’ll want a wine that brings out the flavors in every layer, from the delicate tuna and creamy avocado to the savory, slightly tangy sushi rice:
- A crisp and aromatic Sauvignon Blanc or a dry Chardonnay will make your taste buds dance.
- Or, for a more authentic experience, pair the stacks with Koshu (aged Sake), Japan’s signature white wine. Its clean finish complements the flavors of the rice, avocado, and fish without overpowering them.
- Check out this collection of The Best Wines with Sushi for more options.
More sushi-inspired recipes
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Full Recipe
Spicy Tuna Stack
Equipment
- Sushi Stack Mold (optional)
- Rice Paddle (optional )
- Baking Sheet (optional)
Ingredients
- 1 cup white rice
- 2 cups water
Rice Seasoning:
- 2 Tablespoons rice vinegar
- 1 Tablespoons sugar
- 1/2 teaspoon kosher salt
Sushi Stack Ingredients:
- ½ english cucumber (diced)
- 2 Tablespoons red onion (diced )
- 2 large avocados (ripe)
- 3 Tablespoons lemon juice (divided (about 1 large lemon))
- ½ teaspoon sesame oil
- 1 5-ounce can tuna (packed in olive oil, drained)
- 1/2 cup mayonnaise (divided (I love Kewpie))
- 2 1/2 teaspoons sriracha (divided)
For Serving:
- Toasted sesame seeds
- Nori seaweed (sliced into thin strips)
Instructions
- Add 1 cup white rice and 2 cups water to a small pot. Bring to a boil and then cover with a lid. Reduce the heat to low and simmer for 10-15 minutes or until liquid is absorbed. Remove from heat, keeping the pot covered, and let stand for 5 minutes.
- Once the rice is cooked, use the rice paddle to transfer it to a rimmed plate, non-stick baking sheet, chopping board, or wooden bowl to cool.
- Meanwhile, add the rice seasoning ingredients to a small bowl and heat in the microwave for 30 seconds. Stir to combine, and to dissolve the sugar and salt. If needed, continue cooking in 15 seconds increments until everything dissolves.
- Sprinkle the rice seasoning over the rice and gently toss with the rice paddle.
- Peel and remove the pit from the 2 large avocados. Scoop out the flesh with a spoon and add to a bowl. Mash the avocado with a pinch of salt, pepper, 1 TBSP lemon juice, and sesame oil. Stir in the 2 Tablespoons red onion.
- Thoroughly drain the 1 5-ounce can tuna and flake with a fork. Add to a bowl and mix with 1/4 cup mayo, 1 teaspoon sriracha, and 1 TBSP lemon juice. Stir gently.
- In a small bowl, stir together the remaining 1/4 cup mayo with the remaining 1 ½ teaspoons sriracha sauce and 1 Tablespoon lemon juice.
- Assemble the sushi stacks: Place four sushi stack molds on a serving plate or prepared surface. Gently add about 1/3 cup of the seasoned sushi rice into each mold, pressing down on the rice with a spoon to make an even layer.
- Divide the avocado mixture evenly on top, pressing and smoothing (with the back of a spoon) into an even layer.
- Divide the ½ english cucumber on top. Then, divide the tuna mixture on top and again smooth and press into an even layer.
- Use the press to lightly press down on the tuna &, at the same time, slide the ring up & off.
- Top the sushi stacks with any remaining cucumbers. Then, drizzle the sriracha mayo over the top and garnish with nori and sesame seeds. Enjoy immediately.
Notes
- Sushi-grade raw fish: Use fresh sushi-grade salmon or ahi tuna diced into small cubes. Mix them with mayo, sriracha, and lemon juice, just as you would the canned tuna.
- Cooked seafood: Swap the canned tuna for canned salmon, diced cooked shrimp, or lump crab meat for a seafood-lovers stack!
- Imitation crab meat: Combine the imitation crab meat with mayo, sriracha, and lemon juice for a California roll-inspired stack.
- Marinated tofu: For a vegetarian/vegan option, substitute the tuna for pressed and diced firm tofu marinated in soy sauce, rice vinegar, and sesame oil.
- Dice the cucumber and store it in the fridge for 2 to 3 days.
- Store the cooked and seasoned sushi rice in an airtight container in the fridge for 1 to 2 days.
- Make the sriracha mayo, transfer it to an airtight container or jar, and refrigerate for 4 to 5 days.
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