Spicy Sushi Stack
Last weekend my son and daughter-in-law made dinner for my husband and I. He had talked about these amazing Spicy Sushi Stacks that they had made before and how delicious they were. All of us enjoy sushi, but haven’t taken the time to make our own rolls just yet. To me, the rolls are easier to enjoy while dining out because someone else is making them. My son was right!!! These Spicy Sushi Stacks are delicious and we enjoyed every single bite. They will be made more often in the future.
A Fun interactive meal
These Spicy Sushi Stacks are super quick and simple to make. They even create a great interactive dinner that kids and adults, alike, can enjoy. We had fun putting together our own stacks at the table over good conversation. Each person can create their own Spicy Sushi Stack with as much or as little of each section to their own liking.
Simple lunch or dinner recipe
The Spicy Sushi Stacks are great for lunch or dinner. You’re sure to make a hit with these gourmet looking presentations that are perfectly portioned and delicious. We topped our Spicy Sushi Stack with a little drizzle of Lite Soy Sauce and it definitely melds to create the perfect taste.
Spicy Sushi Stack
Ingredients
- 2 Cans Chunk Light Tuna in Water
- 2 Avocados
- 1 English Cucumber
- 1 Red Bell Pepper
- 2 Cups Jasmine Rice
- 4 Cups Water
- 2 tsp Chili-garlic Sauce
- ¼ cup Mayonnaise
- 2 Tbsp Rice Vinegar
- ½ tsp Salt
- 2 tsp Soy Sauce
- 2 tsp Sesame Seeds
- 1 tsp Toasted Sesame Oil
- Sriracha Sauce for added spice
Instructions
Cooking the Rice
- Add 2 cups dry Jasmine rice into a strainer or colander.
- Rinse the rice thoroughly under cold running water.
- Drain the rice and transfer to a small saucepan.
- Add 4 cups of water to the rice and bring to a boil over high heat.
- Once it comes to a boil, stir the rice mixture, cover the saucepan and reduce the heat to low.
- Cook the rice until the water is fully absorbed. About 15 minutes.
- Once done, remove the rice from the heat and let it stand remaining covered for about 5 minutes.
- Remove the cover from the rice. Add 2 tablespoons rice vinegar and ½ teaspoon salt to the rice and fluff with a fork to combine.
- Spread the rice out on a baking sheet to cool. About 5-10 minutes.
Sushi Stack Vegetables
- Wash and dry the fresh produce.
- Trim the ends off the cucumber and discard.
- Halve the cucumber lengthwise and then cut into ½ inch cubes. Add to a large mixing or serving bowl.
- Cut the red bell pepper along it's seams (from top to bottom); remove the seeds and membranes and discard.
- Small dice the red bell pepper and add to the bowl with the cucumber.
- Halve and pit the avocados. Scoop out the flesh and cube into ½ inch cubes. Add the avocados to the bowl with the cucumbers and red bell peppers.
- Season the vegetables with 2 teaspoons soy sauce, 1 teaspoon toasted sesame oil and 2 teaspoons of sesame seeds. Gently toss to coat.
Tuna Mix
- Drain the tuna and add to a new mixing or serving bowl. Flake with a fork.
- Add 2 teaspoons of chili-garlic sauce and ¼ cup mayonnaise to the tuna and stir to combine.
- Add sriracha sauce for added heat if desired.
To assemble Spicy Sushi Stacks
- Use a 1 cup measuring cup or prep bowl.
- Fill the cup to the ⅓ cup mark with the vegetables.
- Then fill the cup to the ½ cup mark with the tuna mix.
- Lastly, fill the cup the remaining of the way with the rice mixture, pressing firmly.
- Once the stack (Cup) is completed, flip the measuring cup or bowl onto a large plate.
- Tap on the bottom of the cup to loosen the stack. If it stick, gently run a knife around the edge before flipping to loosen.
- Serve immediately and Enjoy!
- This makes approximately 2 stacks per person.