Tuna Sushi Stack Recipe

Cook rice

Rinse the sushi rice under cold water until the water runs clear (3–4 rinses). Drain. Combine rinsed rice and 1.1 cups water in a small saucepan, bring to a gentle boil, then reduce to the lowest heat, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, warm rice vinegar, sugar, and 0.5 tsp kosher salt in a small bowl or microwave just until sugar dissolves. Gently fold the vinegar mixture into the hot rice with a wooden spoon or rice paddle in slicing motions to avoid mashing. Spread rice in a shallow tray to cool to near room temperature or slightly warm (fan if desired). Keep covered with a damp cloth to prevent drying.

Prepare tuna

Pat the ahi tuna dry and cut into 1/4-inch dice. Season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper. (Optional: for a slightly seared edge, heat 1 tbs neutral oil in a skillet over high heat and sear the tuna cubes very briefly on each side for 10–15 seconds, then cool.) Keep tuna chilled until assembly.

Prepare molds

Lightly oil the inside of your ring molds or cutter with the neutral oil spray or 1/2 tsp oil to help release the stack.

Prep fruit

Peel and dice the mango into small 1/4-inch pieces (about 3/4 cup). Halve, pit, and dice the avocado to similar size. Toss avocado with 1 tbs lime juice and 1/4 tsp sea salt to prevent browning and season lightly. Keep both chilled until assembly.

Make glaze

In a small saucepan combine 3 tbs soy sauce, 1 tbs mirin, 1 tsp grated ginger, and 1 tsp brown sugar. Bring to a gentle simmer over medium-low heat. Mix 1/2 tsp cornstarch with 1 tsp water to form a slurry, then whisk into the simmering sauce. Cook 30–60 seconds until slightly thickened. Remove from heat and cool to room temperature. Taste and adjust balance — it should be glossy and pourable.

Mix spicy mayo

Whisk together 3 tbs mayonnaise, 1 tsp sriracha, 1/2 tsp sesame oil, and 1/2 tsp lemon juice until smooth. Adjust heat by adding more sriracha if desired. Transfer to a squeeze bottle or a small piping bag for neat drizzling.

Layer rice

Place a clean ring mold on your serving plate. Spoon chilled seasoned sushi rice into the bottom of the mold to form the base, pressing gently and evenly with the back of a spoon to compact it (about 1/2 inch thick).

Add avocado

Spoon a layer of the lime-tossed diced avocado on top of the rice, pressing lightly to level (about 1/3 inch).

Add mango

Add a thin layer of diced mango over the avocado (about 1/4 inch), pressing lightly so the stack holds.

Top with tuna

Gently mound the diced ahi tuna over the mango, pressing to create a clean top. Drizzle 1–1.5 tbs of the cooled soy-ginger glaze over the tuna, letting a little run down the sides.

Release mold and finish

Carefully lift the ring mold straight up to release the stack. Using a squeeze bottle or spoon, create a thin zigzag of spicy mayo over the tuna. Sprinkle with 1 tsp toasted sesame seeds and 1 tbsp sliced green onion. Add microgreens or cilantro if using, and a small smear of pickled ginger on the plate.

Serve with prawn crackers

Arrange seasoned prawn crackers alongside the stack for crunch. For extra finishing touch, spoon any remaining soy-ginger glaze into a small dipping dish or lightly brush a little on the plate around the stack.

Serve immediately so the rice remains slightly warm and the tuna is fresh. Leftover components should be stored separately: rice can be refrigerated up to 24 hours (re-cover with damp cloth), tuna should be kept chilled and consumed the same day.