Tuna Sushi Stacks
Looking for a dinner party pleaser, try these tuna stacks! I found the recipe in a Half Baked Harvest cookbook and made a couple of modifications. They are a both pretty and delicious!
Ingredients
- 2 cups Cooked sushi rice
- 1 pound Sushi grade tuna, small cubes
- 3½ tbsp Tamari or soy sauce I use gluten free tamari
- 1 tsp Crushed red pepper flakes
- 2 Medium Green onions, thinly sliced
- 1 tbsp Toasted sesame oil
- 2 tbsp Rice wine vinegar
- 1 tsp sugar
- ½ tsp salt
- ½ cup Avocado oil mayo
- 1½ tbsp Siracha
- 2 cups English Cucumbers, diced
- 2 cups Avocado, chunks lightly mashed Approximately 5 Avocados
- 1 sheet Toasted Nori, cut into small squares
- 20 Pot Stickers I buy Melissas potstickers from the refrigerator section at the grocery store
- 1 cup Canola oil
- ¼ cup Cilantro or greens of your choice for topping
- 1 tbsp Sesame seeds for topping
- 1 small Serrano pepper, thinly sliced for topping
Instructions
- First, on the day you plan to make the tuna stacks, go to your favorite poke bowl restaurant and buy 1-pound cubed sushi grade tuna, unseasoned. Bring the tuna home cut the tuna chunks in half and place them in a bowl. Add the 3 tbsp of tamari, green onions, red pepper flakes, and sesame oil to the tuna and mix well. Cover and put the mixture in the refrigerator until you are ready to make the stacks.
- One hour before you plan to make the stacks, cook your sushi rice per the package directions
- In a medium pan heat the canola oil and lightly fry the pot stickers approximately 30 seconds on each side and place them on a baking sheet lined with paper towel. Slice a few of them into strips and put them aside to top the tuna stacks. You will use 8 of the crisps for the tuna stacks and the rest will be extra crisps for serving.
- Dice the English cucumbers and put in a medium bowl
- Slice the toasted nori in 3×3 squares
- Dice and mash the avocados in a separate bowl
- Slice the serrano pepper and set aside with your cilantro leaves
- Mix your siracha and avocado mayo together in a small serving dish
- Once your rice is cooked and slightly cooled, place two full cups of rice in a separate bowl and mix the sugar, salt and rice wine vinegar together and add it to the rice.
- Take the tuna out of the refrigerator. You should have a bowl of tuna, a bowl of rice, a bowl of diced cucumbers and a bowl of avocado each with their own spoons, your nori sheets, siracha mayo, and toppings should also be ready to go.
- Take out a nice serving platter and a 1 cup measuring cup. I use a one cup measuring cup that has ¼ cup markings on it. Spray the measuring cup with a little canola oil. Layer ¼ cup of the tuna mixture, top with a nori sheet. Next add ¼ cup of the cucumbers, followed by ¼ cup of the avocado mixture with ¼ cup of the rice as your final layer. Pack lightly, you will want the stacks to hold their shape. Before inverting the cup onto the platter place a round potsticker crisp over the rice. While holding the crisp in place, flip the measuring cup and tap the top. Place the inverted cup on the platter and wiggle the measuring cup off the stack. Repeat with the remaining ingredients until you have 8 stacks.
- Top each stack with siracha mayo, more soy sauce, greens, serrano peppers, cilantro, sesame seeds and wonton crisps. Serve with additional siracha mayo and soy sauce. Enjoy!
Tried this recipe?Let us know how it was!
