My love for sushi started about three or four years ago, when my hubby introduced me to the tempura California roll at our local Hibachi restaurant. Since then, I have tried so many rolls, I can’t keep track of my favorite anymore! If you are craving sushi, these Sushi Stacks are an easy to make treat that will satisfy your taste buds, all in the convenience of your own home. They are refreshing and flavorful, and come together in less than 30 minutes! You can even find all of the ingredients at your typical supermarket.
Preparing the Ingredients
I cooked my Jasmine rice is my Instant Pot, on the “Rice” setting, with a 1:1 ratio: just pour 1 cup of rice and 1 cup of cold water into the pot, stir together, put the lid on, and let your Instant Pot do the rest. The Jasmine rice will be perfectly cooked in about 20 minutes, total! While the rice is cooking, you can use the time to cut your cucumber into matchstick size pieces, slice your avocado, toast your sesame seeds, and make your Sriracha mayo. After the rice is done cooking, transfer into a shallow bowl/plate to let it cool.
Place 1.5 tsp sesame seeds in a skillet over medium-low heat.
Let the sesame seeds toast for a few minutes, just until they start to turn golden brown. Be careful not to over cook!
Transfer toasted sesame seeds into a small dish and set aside. Add 1/2 cup of French Fried Onions to the warm skillet. Let them toast until they just start to darken in color, about 1-2 minutes. Transfer the French Fried Onions into a small dish and set aside.
Sriracha Mayo is one of the best parts about these Sushi Stacks. I love spicy sushi!
To prepare it, add 1/2 cup of Mayonnaise, 1 tsp Sweet Chili Sauce, and 1 Tbsp Sriracha sauce to a bowl. Whisk to combine.
It should have a nice light orange/pinkish color.
Add approximately 1.5 Tbsp of Sriracha mayo to your drained Tuna. Stir in 1 tsp of sesame oil, and mash together with fork.
Assembling the Sushi Stacks
Now that all of the ingredients are ready, it’s time to start building the Sushi Stacks!
Place roughly 1/4 of your prepared Tuna mixture into the bottom of a 1 cup measure, being careful not to pack the tuna too firmly, or it will stick. I usually don’t care for tuna, but the spicy mayo and sesame oil make it so tasty! *You can also use canned crab meat, or 6-7 precooked shrimp (thawed, and diced).
Blot the matchstick cucumber pieces with a couple of paper towels so they are crisp and fresh when going into the Sushi Stacks.
Next, layer about 1/4 of the cucumber on top of the tuna. Being careful not to pack the layers too much.
Add the sliced avocado on top of the cucumber. My avocados were really ripe today!
Finish the stack with 1/4 of the prepared Jasmine rice.
Flip the 1 cup measure over onto a plate. Gently tap the surface to help release the layers from the sides and bottom of the measuring cup.
Our beautiful Sushi Stack is starting to come together!
Drizzle about 1 teaspoon of soy sauce into the center of the prepared stack.
Squirt about a teaspoon of Hoisin sauce and Sriracha mayo on the top of your Sushi Stack.
Garnish with 1/4 of the French Fried Onions and Toasted Sesame seeds, and just a tiny dash of Everything But The Bagel Seasoning. Repeat for the other 3 stacks, ensuring ingredients are portioned to make 4 equal Sushi Stacks.
- 1 cup measure
- 3 cups Jasmine Rice, prepared
- 2 medium Avocados
- 1 Cucumber, cut into matchsticks, , blotted
- 1 7oz can Tuna
- 3-4 tsp Soy sauce
- 1 tsp Sesame Oil
- 1.5 tsp Sesame Seeds, toasted
- 1/2 cup French Fried Onions, just warmed and broken up a bit
- 4 Tbsp Hoisin sauce, to garnish
- 1/2 tsp Everything But The Bagel Seasoning
- 1/2 cup Mayonnaise
- 1 Tbsp Sriracha Sauce
- 1 tsp Sweet Chili Sauce
- Prepare Jasmine rice per package instructions. Cut cucumber into matchstick size pieces, and thinly slice the avocados. Blot the cucumber pieces with a dry paper towel to help remove excess moisture.
- Toast sesame seeds in a non-stick skillet over medium heat until they start to turn golden brown. Transfer to a small dish, and set aside. Place french fried onions in the warm skillet for 1-2 minutes until they just begin to warm up, then transfer them to a small dish and set aside.
- Whisk together mayonnaise, sweet chili sauce, and sriracha until combined.
Sushi Stack Layering
- Drain tuna thoroughly, and transfer to a bowl. Add 1 tsp of Sesame Oil, and 1 Tbsp of the Sriracha Mayo to the bowl, and mash it all together with a fork.
- Scoop 1/4 of the prepared Tuna into the bottom of the 1 cup measure, gently pressing it into an even layer.
- Add 1/4 of the cucumbers next, gently layering them on top of the tuna. Add 1/4 of the sliced avocado next. To finish layering, add 1/4 of the prepared, cooled, Jasmine rice. Being careful not to firmly pack the layers (doing so may cause your stack to stick in the next step).
- Flip the measuring cup onto a plate, and gently tap the surface to help release the layers. Pour 1/2-1 tsp of Soy sauce into the center of the stack.
- Next, drizzle the stack with roughly 1 tsp of Hoisin sauce, and 1-2 tsp of Sriracha Mayo. Garnish with a dash of Everything But The Bagel Seasoning, and 1/4 of the toasted sesame seeds. Repeat the exact same process for the other 3 sushi stacks.
- Enjoy! This has all the flavor of sushi rolls, but prepared at home for a fraction of the cost!
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I have to admit, U always thought of sushi as something fishy but Becky made a believer out of me. She let me try some of this sushi stack while visiting her and our grand daughter’s. It was delicious and I was amazed. I am a true convert now.