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Straight on shot of a spicy tuna sushi stack with rice on the bottom, then cucumber and guacamole and then chunks of spicy tuna on a plate.

Sushi Stack

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  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 1 servings 1x
  • Category: Dinner/Entree
  • Method: Counter Top
  • Cuisine: Asian-Inspired


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
  • 23 tablespoons mashed avocado or chunky guacamole 
  • 23 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


  1. 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.
  2. 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.
  3. 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). 
  4. Toppings: Top with furikake, mayo and sriracha (or just use a spicy mayo). Serve with a little pickled ginger and/or wasabi, as desired. 
  5. 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