Description
Tuna Sushi Stacks are a fresh, vibrant, and healthy dish combining layers of mango salad, creamy avocado, savory tuna, and seasoned rice. This no-bake recipe is quick to prepare, perfect for a light lunch or appetizer, and offers the delicious flavor of sushi without the rolling.
Ingredients
Scale
Rice
- 1/2 cup uncooked white rice
- 1 cup water
- 1/2 tsp salt
- 2 tablespoons rice vinegar
Mango Salad
- 1 large ripe mango, diced (about 1-1/4 cups)
- 1/2 cup diced English cucumber
- 1/4 cup diced red onion (about 1/4 of a medium onion)
- 1 teaspoon lemon juice (from 2 large lemons, divided)
Avocado Mixture
- 1 large ripe avocado
- 1 teaspoon lemon juice
- 1/8 tsp salt
- 1/8 tsp black pepper
Tuna Mixture
- 5 ounces tuna in olive oil, well-drained
- 1/4 cup mayonnaise
- 1 teaspoon lemon juice
Additional Ingredients
- 1/4 cup mayonnaise (for Sriracha mayo)
- 1 1/2 teaspoons Sriracha
- Cooking spray
- 3 to 6 teaspoons reduced-sodium soy sauce
- Salt and pepper to taste
- Sesame seeds (optional, black sesame recommended)
Instructions
- Cook Rice: Add rice, 1 cup water, and ½ teaspoon salt to a small pot. Bring to a boil, then cover and reduce heat to low. Simmer for 10–15 minutes until the water is absorbed. Remove from heat, keep covered, and let steam for 10 minutes. Fluff with a fork, stir in 2 tablespoons rice vinegar, and allow the rice to cool.
- Make Mango Salad: In a small bowl, combine diced mango, cucumber, and red onion. Toss with 1 teaspoon lemon juice to lightly dress the salad.
- Prepare Avocado Mixture: Peel and pit the avocado, then mash it in a bowl. Add 1 teaspoon lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Mix well until smooth and creamy.
- Prepare Tuna Mixture: Thoroughly drain the tuna. In a bowl, combine the tuna with 1/4 cup mayonnaise and 1 teaspoon lemon juice, mixing gently to combine.
- Assemble Sushi Stacks: Lightly spray four 1-cup measuring cups with cooking spray to prevent sticking. Layer the ingredients inside each cup in this order: start with an even layer of mango salad, pressing it down gently with a spoon; next, add the mashed avocado, smoothing it into an even layer; then add the tuna mixture, pressing down gently; finally, top with the prepared rice, pressing firmly down with the back of a spoon. Refrigerate the stacks for a few minutes to make them easier to remove.
- Serve: Run a sharp knife around the edges of each stack to loosen. Place a plate over the top of the measuring cup and flip the stack onto the plate carefully. Gently lift off the measuring cup. If any mango salad sticks to the cup, scoop it out and place it on top of the stack. Drizzle each stack with 1 to 2 teaspoons soy sauce and sprinkle with black sesame seeds if desired.
- Make Sriracha Mayo: In a small bowl, mix the remaining 1/4 cup mayonnaise with 1 1/2 teaspoons Sriracha and 1 tablespoon lemon juice. Drizzle this spicy mayo over the sushi stacks immediately before serving. Enjoy your fresh Tuna Sushi Stacks!
Notes
- For best texture, use short-grain sushi rice or another sticky white rice variety.
- Use ripe but firm mango and avocado to ensure good layering that holds together.
- The Sriracha mayo adds a spicy kick, but you can adjust the amount to your preference or omit it for a milder flavor.
- This recipe is best served fresh but can be refrigerated for up to 2 hours before serving.
- Feel free to swap tuna in olive oil for sushi-grade raw tuna if preferred, but adjust mayo accordingly.
