This delicious Spicy Tuna Sushi Stack is a fun twist on your typical sushi roll! Customize your sushi stack anyway you want and enjoy!
The Best Spicy Tuna Sushi Stack
Over here at The Wooden Skillet we have been making a variety of sushi recipes for over a decade! Whether you prefer to enjoy a classic spicy tuna roll, tuna poke bowl, or hand roll, we are here for it. We definitely are NOT professional sushi chefs but we have found that making sushi is surprisingly simple to make right at home. It is one of our favorite easy lunch or dinner options and so much cheaper than going to a sushi restaurant! Just set out a variety of ingredients and let everyone make their own combination.
Interested in sushi, but not sure about eating raw fish? Try a simple avocado roll! No fish required!
What You Will Need
- sushi rice – just look for a sushi rice at your local grocery store and cook in a large pot on the stovetop or in your Instant Pot.
- avocado & cucumbers – our favorite fresh sushi stack ingredients!
- ahi tuna steak – typically you can ask find a frozen sushi grade tuna steak at the meat counter of your grocery store or at a fresh seafood store.
- sriracha – perfect for adding a little kick of heat!
- furikake – just a sprinkling of furikake adds some flavor and brings your presentation to the next level.
- mayo – we love to make a spicy mayo or wasabi mayo to add a little more heat, but you can also pick-up some kewpie.
- optional: soy sauce, pickled ginger, wasabi.
How To Make A Spicy Tuna Sushi Stack
The first steps to making this easy recipe are to gather your ingredients. Use your preferred cooking process to cook the rice and make sure the raw tuna is thawed and cut into bite-sized pieces.
Now, place the ring mold on a plate and put the cooked rice inside. Use the mold pusher to press the rice down.
There should be room to stack-up the rest of the ingredients.
We added some chunky avocado and diced cucumber. Press down again and then add the spicy tuna chunks on top.
Carefully pull the sushi stack mold up to remove. Garnish your finished sushi stack any way you want! We drizzled it with some Sriracha and Kewpie mayo.
Best Way To Serve A Spicy Tuna Sushi Stack
There are so many delicious garnish options for any of your favorite sushi recipes! We love using furikake and a drizzle of soy sauce, spicy mayo or wasabi mayo. And on the side, we recommend serving with some sushi ginger and a little bit of wasabi. If you are looking for something else to serve on the side, you can never go wrong with a little steamed edamame sprinkled with kosher salt!
Made this delicious recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
A delicious and easy sushi stack recipe that is packed with flavor! Layers of rice, avocado, cucumber and ahi tuna + toppings of your choice!
- 1/3 cup prepared sushi rice
- 2–3 tablespoons mashed avocado or chunky guacamole
- 2–3 tablespoons cucumbers, cut into small pieces
- 1/3 cup sushi grade ahi tuna, cut into bite-sized pieces
- 2 teaspoons Sriracha (or garlic chili sauce), divided
- 1/2 teaspoon furikake, more as-desired
- 1 teaspoon mayonnaise (Kewpie preferred)
- soy sauce, as desired (sub Tamari for gluten-free)
- (optional) sushi ginger
- (optional) wasabi
- Prepare your ingredients: Ensure you have some prepared sushi rice; mix your ahi tuna chunks with 1 teaspoon (or more) Sriracha and grab your round cake ring mold.
- Plating: Place the ring mold on top of your serving plate (they are hard to move once assembled). I placed mine on a small piece of nori as well simply for presentation, feel free to do the same, but it isn’t necessary.
- Assemble: Add your rice to the ring mold and spread out evenly. Place the pusher on top of the rice, flat side down, and firmly press down to flatten the rice. Remove. Add your mashed avocado and then the cucumber pieces on top; press down with the pusher again (note: we recommend doing the avocado first and then the cucumber together – if you just add the avocado and press down, it will stick to the bottom of the pusher). Remove pusher. Add the spicy tuna chunks on top – you can push those down a bit, but you really don’t have to since those are the top layer. Gently pull the ring off of the stack (you might need to wiggle it free a bit).
- Toppings: Top with furikake, mayo and sriracha (or just use a spicy mayo). Serve with a little pickled ginger and/or wasabi, as desired.
- Soy Sauce + Enjoy: Eat as-is or drizzle with some soy sauce if you want. Enjoy!
- Sushi Rice: feel free to make rice on the stovetop OR in the Instant Pot – you can also just use some store-bought sticky rice if you prefer.
- Round Cake Ring Mold: HERE is the round cake ring mold I used – I love that you can tamp down the layers one by one and then it easily gets pulled up while the ingredients stay in a tower. I know some people have used a round 1 cup measuring cup, but you might have issues getting it out in the end.
- Tuna vs. Salmon: feel free to use sushi grade salmon instead of the tuna here – totally up to you.
- Servings: this recipe shows you how to make 1 sushi stack, but feel free to double, triple, etc. as needed!
- Disclaimer: consume raw fish at your own risk.
- Serving Size: 1 stack
- Calories: 422
- Sugar: 1.6 g
- Sodium: 261.6 mg
- Fat: 8.8 g
- Carbohydrates: 57.7 g
- Protein: 26 g
- Cholesterol: 35.1 mg
Keywords: sushi stack, spicy tuna sushi