Quick Look: Sushi Stack
- Restaurant-Worthy: All the flavors of your favorite spicy tuna stack in an easy homemade recipe.
- No Rolling Required: Enjoy sushi at home without the hassle of making sushi rolls.
- Fresh & Flavorful: Layers of ahi tuna, avocado, cucumber, sushi rice, and spicy mayo create the perfect balance of flavor and texture.
- Easy to Customize: Swap the ahi tuna for salmon, cooked shrimp, or imitation crab depending on your preferences.
- Perfect for Entertaining: Great for summer dinners, date nights at home, Christmas Eve, New Year’s Eve, or any special occasion.
- Sushi Craving Approved: Light, refreshing, and always satisfying when a sushi craving strikes.
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We are Obsessed with Sushi
- Obsessed: 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 recipe, we are here for it.
- Homemade Sushi: We definitely are NOT professional sushi chefs but we have found that making homemade sushi rolls is surprisingly simple to make right at home.
- Next Level Easy: But this recipe takes away the need for rolling sushi – just stack quick and enjoy!
Interested in sushi, but not sure about eating raw fish? Try a simple avocado roll! No fish required!
What You Will Need
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- sushi rice – just look for a sushi rice at your local grocery store and make stovetop sushi rice or Instant Pot sushi rice.
- 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
Step 1: 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.
Step 2: Add some chunky avocado and diced cucumber. Press down again and then add the spicy tuna chunks on top.
Step 3: Carefully lift 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 or some seared potstickers and fun a cocktail (try this blueberry mojito for something different)!
Where to Buy Sushi-Grade Tuna
- One of the most common questions I get is where to buy sushi-grade tuna. My best advice is to find a trusted local fishmonger, seafood market, or grocery store with a knowledgeable seafood counter. Whole Foods is often a great place to start, but local seafood markets can be excellent resources as well.
- Keep in mind that “sushi-grade” is not a regulated term in the United States, so don’t be afraid to ask questions about sourcing and handling. A reputable fishmonger should be able to guide you toward fish that is appropriate for serving raw.
- Safety Note: This recipe contains raw fish. Consuming raw or undercooked seafood carries an inherent risk of foodborne illness. Enjoy at your own discretion and consult your healthcare provider if you have concerns about eating raw fish.
Other Tuna Recipes You Might Like
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This easy sushi stack recipe combines sushi rice, fresh ahi tuna, avocado, cucumber, and spicy mayo for a restaurant-quality meal at home. All the flavors of your favorite sushi roll in a simple layered stack.
Ingredients
- ⅓ cup prepared sushi rice
- ⅓ cup sushi grade ahi tuna, cut into bite-sized pieces
- 2 teaspoons Sriracha, or garlic chili sauce, divided
- 2-3 tablespoons mashed avocado or chunky guacamole
- 2-3 tablespoons cucumbers, cut into small pieces
- ½ teaspoon furikake, more as-desired
- 1 teaspoon mayonnaise, Kewpie preferred
- soy sauce, as desired (sub Tamari for gluten-free)
- optional sushi ginger and/or wasabi
Instructions
- 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 ⅓ cup prepared sushi 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 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!
Notes
- Sushi Rice: feel free to make sushi rice on the stovetop OR sushi rice in the Instant Pot – you can also just use some store-bought sticky rice if you prefer.
- Sushi Stack Mold: highly recommend the round cake ring mold that I use – 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.
Calories 405kcal
Nutrition
Calories: 405kcal | Carbohydrates: 54g | Protein: 23g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 31mg | Sodium: 282mg | Potassium: 450mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1804IU | Vitamin C: 10mg | Calcium: 22mg | Iron: 2mg
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Erin says
Easy and delicious!