Tuna Sushi Stack Recipe

Prepare sushi rice

Rinse 1 cup short-grain sushi rice under cold water until runoff is mostly clear (about 4–5 rinses). Drain and combine with 1.1 cups water in a rice cooker or saucepan. Cook according to rice cooker instructions or bring to a boil, then reduce to low, cover and simmer 15 minutes. Let rest 10 minutes off heat with lid on. While rice cooks, gently warm 2 tbsp rice vinegar with 1 tsp sugar (microwave or small saucepan) until sugar dissolves. Transfer rice to a nonreactive bowl, scatter vinegar mixture over rice, and fold with a cutting motion to season and cool. Aim for sticky, glossy rice; set aside to reach near room temperature.

Prepare tuna

Pat the sushi-grade tuna dry with paper towels. Cut into 1/2-inch dice. In a bowl, gently toss tuna with 1 tbsp sesame oil, 1 tbsp soy sauce (from Soy-Ginger Glaze base if desired), 1/4 tsp kosher salt, and 1/8 tsp freshly ground black pepper. Refrigerate briefly while you make sauces (don't marinate longer than 10–15 minutes to preserve texture).

Dice produce

Peel and dice the ripe avocado into 1/2" cubes; toss very gently with a few drops of lime juice if desired to slow browning. Dice the fresh mango into similar 1/2" cubes.

Stack assembly

Use a 2.75–3 inch food ring (or 3-inch round cookie cutter) on your serving plate. Place a loosely packed 3/4 cup of seasoned sushi rice into the ring and press gently to form the base (adjust volume to desired stack height; for 4 servings, divide rice accordingly). Add a layer of diced avocado (about 3–4 tbsp) and press lightly. Add a thin layer of diced mango (about 2–3 tbsp). Top with 2.5 oz of the dressed diced tuna, mounding gently to fill the ring. Lift the ring carefully to reveal the stack. Repeat for remaining stacks.

Garnish

Drizzle soy-ginger glaze and spicy mayo (see respective sections) over the top in a decorative pattern. Sprinkle toasted sesame seeds and sliced green onion over each stack. Add pickled ginger and a small dollop of wasabi to the plate if using.

Combine 2 tbsp soy sauce, 1 tbsp mirin, 1 tsp grated fresh ginger, and 1 tsp honey in a small saucepan. Bring to a gentle simmer over medium-low heat. Mix 1/2 tsp cornstarch with 1/2 tsp water to make a slurry; whisk into the simmering sauce. Cook 30–60 seconds until slightly thickened to a glossy glaze. Remove from heat and let cool to warm. Taste and adjust sweetness or salt; set aside. Reserve 1 tbsp to toss with tuna if you prefer a slightly more dressed tuna (optional).

Whisk together 3 tbsp Japanese mayonnaise, 1 tsp sriracha, 1/2 tsp fresh lime juice, and 1/4 tsp toasted sesame oil until smooth. Taste and adjust heat by adding more sriracha if desired. Transfer to a squeeze bottle or small bowl for drizzling.

If crackers are raw and require frying, follow package instructions to fry or microwave until puffed and crisp. For pre-made crackers, warm briefly in a dry skillet or oven for freshness. Toss or sprinkle lightly with 1/2 tsp furikake or chili-lime seasoning while warm to season. Arrange on serving plate alongside each tuna stack.

Plate: Place tuna sushi stacks on chilled plates. Drizzle soy-ginger glaze around and over stacks, then pipe or drizzle spicy mayo in a contrasting pattern. Scatter extra sesame seeds and green onion. Serve immediately with prawn crackers, pickled ginger, and wasabi on the side. Recommend serving within 15–20 minutes of assembly to keep tuna fresh and rice texture optimal.