Tuna Stack
Tuna Stack
Ingredients
For the Sushi Rice
- 4 cups cooked short-grain rice
- 8 teaspoons unseasoned rice vinegar
- 2 teaspoons sugar
- 1 pinch salt, small
For the Tuna Mixture
- 4 cans Korean tuna, about 5 ounces each, drained
- 4 teaspoons soy sauce
- 2 teaspoons toasted sesame oil
- 2 teaspoons unseasoned rice vinegar
- 4 tablespoons green onions, sliced
For Layers and Toppings
- 2 medium avocado, thinly sliced
- 1 spicy mayo, for drizzling
- 1 sesame seeds, optional
- 1 green onions, extra sliced
- 1 roasted seaweed sheets, for serving
Instructions
- 1
Prepare the sushi rice: In a small bowl, stir together the unseasoned rice vinegar, sugar, and salt until the sugar and salt are completely dissolved. Gently fold this mixture into the warm cooked short-grain rice. Allow the rice to cool until it is barely warm, about 10 minutes. If using seasoned rice vinegar, omit the sugar and salt.
⏱️ 10 min
- 2
Prepare the tuna mixture: Flake the drained Korean tuna into a medium bowl. Add the soy sauce, toasted sesame oil, unseasoned rice vinegar, and sliced green onions. Mix gently to combine. If your Korean tuna is already seasoned, taste it before adding the soy sauce to adjust for desired flavor.
⏱️ 5 min
- 3
Prepare containers for layering: Line four small, shallow containers (such as ramekins or small bowls) with plastic wrap, ensuring there is enough extra plastic wrap hanging over the sides to easily cover the stack later.
⏱️ 2 min
- 4
Layer the stacks: In each plastic-lined container, arrange overlapping slices of avocado on the bottom. Next, add an even layer of the tuna mixture, gently pressing it down. Finally, add a layer of the seasoned rice, pressing it firmly with a damp spoon to create a compact layer without mashing the rice.
⏱️ 8 min
- 5
Flip the tuna stacks: Fold the excess plastic wrap away from the opening of each container. Place a plate over each container and, holding both firmly, flip them together. Carefully lift off the container, then gently peel away the plastic wrap to reveal the tuna stack on the plate.
⏱️ 3 min
- 6
Finish and serve: Drizzle each tuna stack generously with spicy mayo. Sprinkle with sesame seeds (if using) and extra sliced green onions. Serve immediately with roasted seaweed sheets for scooping and enjoying.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Tuna Stack
For the Sushi Rice
- 4 cups cooked short-grain rice
- 8 teaspoons unseasoned rice vinegar
- 2 teaspoons sugar
- 1 pinch salt, small
For the Tuna Mixture
- 4 cans Korean tuna, about 5 ounces each, drained
- 4 teaspoons soy sauce
- 2 teaspoons toasted sesame oil
- 2 teaspoons unseasoned rice vinegar
- 4 tablespoons green onions, sliced
For Layers and Toppings
- 2 medium avocado, thinly sliced
- 1 spicy mayo, for drizzling
- 1 sesame seeds, optional
- 1 green onions, extra sliced
- 1 roasted seaweed sheets, for serving
Instructions
- 1
Prepare the sushi rice: In a small bowl, stir together the unseasoned rice vinegar, sugar, and salt until the sugar and salt are completely dissolved. Gently fold this mixture into the warm cooked short-grain rice. Allow the rice to cool until it is barely warm, about 10 minutes. If using seasoned rice vinegar, omit the sugar and salt.
⏱️ 10 min - 2
Prepare the tuna mixture: Flake the drained Korean tuna into a medium bowl. Add the soy sauce, toasted sesame oil, unseasoned rice vinegar, and sliced green onions. Mix gently to combine. If your Korean tuna is already seasoned, taste it before adding the soy sauce to adjust for desired flavor.
⏱️ 5 min - 3
Prepare containers for layering: Line four small, shallow containers (such as ramekins or small bowls) with plastic wrap, ensuring there is enough extra plastic wrap hanging over the sides to easily cover the stack later.
⏱️ 2 min - 4
Layer the stacks: In each plastic-lined container, arrange overlapping slices of avocado on the bottom. Next, add an even layer of the tuna mixture, gently pressing it down. Finally, add a layer of the seasoned rice, pressing it firmly with a damp spoon to create a compact layer without mashing the rice.
⏱️ 8 min - 5
Flip the tuna stacks: Fold the excess plastic wrap away from the opening of each container. Place a plate over each container and, holding both firmly, flip them together. Carefully lift off the container, then gently peel away the plastic wrap to reveal the tuna stack on the plate.
⏱️ 3 min - 6
Finish and serve: Drizzle each tuna stack generously with spicy mayo. Sprinkle with sesame seeds (if using) and extra sliced green onions. Serve immediately with roasted seaweed sheets for scooping and enjoying.
⏱️ 2 min