Spicy Tuna Stack

Side view of layered tuna sushi stack on plate topped with furikake and seaweed.

Course: Main Course

Cuisine: Japanese

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: people

Calories: 580kcal

Author: Platings and Pairings

Learn how to make Spicy Tuna 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!

Print Recipe

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

Tip: To create uniform, even layers, it’s helpful to gently press down on the layers as you go.

Variations

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.

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.

Nutrition